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