Creamy Potato Soup Topped with Smoked Salmon and Rye Croutons

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

A meal in a soup that's ready in less than one hour
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Soup
Cuisine: American
Keyword: A&S Deli, anoldiebutafoodie, basking ridge, Bay Ridge, bedminster, bernardsville, Dad's stock pot, dill, far hills, homemade croutons, morris county, morristown, new recipe, peapack-gladstone, potato soup, rye, smoked salmon, somerset county, somerville
Servings: 8
Calories: 329kcal

Equipment

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

Instructions

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

Calories: 329kcal | Carbohydrates: 48g | Protein: 14g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 1923mg | Potassium: 1136mg | Fiber: 8g | Sugar: 9g | Vitamin A: 5168IU | Vitamin C: 26mg | Calcium: 221mg | Iron: 7mg
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