Is there anything better than a hot bowl of soup on a cold winter’s day?
From start to finish this takes about 50 minutes and the bulk of the energy expended is chopping all of the veggies. It’s easy and delicious. Enjoy!
Creamy Potato Soup Topped with Smoked Salmon and Rye Croutons
329kcal
Ingredients
Soup
- 3 stalks celery
- 3 leeks
- 3 carrots
- 2 32 oz chicken broth
- 1/2 yellow onion
- 8 Yukon Gold potatoes
- 1 bunch fresh rosemary
- 1 bunch fresh dill
- 2 cups milk
- 8 oz no fat cream cheese
- 1 1/2 tsp black pepper
- 2 tsp salt
- 4 oz smoked salmon
Croutons
- 6 slices rye bread
- 1 tbsp paprika
- 1 tbsp onion salt
- 1 tbsp garlic powder
- 1 tbsp olive oil
Equipment
Method
Croutons
- Preheat oven to 425°
- Cube the bread and spread out on a baking sheet
- Sprinkle with olive oil, garlic powder, onion salt and paprika and toss to coat
- Bake at 425° for ten minutes, turning half way through
- Set aside until soup is ready
Soup
- Peel carrots and dice
- Wash the leeks, remove the top and bottom and slice
- Wash the celery and dice
- Dice the onion
- Peel the potatoes and cube
- finely mince the rosemary and dill. Keep some dill fronds to the side.
- Put a bit of olive oil in the bottom of a heavy stockpot
- Sauté the onions, leeks, carrots, celery and potatoes. Add 1 teaspoon of salt and 1 teaspoon of pepper. Cook for 10 minutes
- Add rosemary and dill and both containers of chicken broth and bring to a low boil
- Simmer for 20 minutes on low heat. If needed, add the rest of the salt and pepper.
- Raise the heat to medium and add the cream cheese and milk, stirring well to melt the cream cheese
- Cook for another ten minutes on medium heat until thickened
- Dice the salmon and generously top the soup with salmon, croutons and some fresh dill
Nutrition
Calories329kcalCarbohydrates48gProtein14gFat10gSaturated Fat4gCholesterol25mgSodium1923mgPotassium1136mgFiber8gSugar9gVitamin A5168IUVitamin C26mgCalcium221mgIron7mg
