When I was in Hamburg, Germany, for a few days last fall, we took the customer out to eat at fancy places each night. One of the nights I had a fantastic potato soup with a big chunk of smoked salmon in it. Since then, I’ve meant to try something similar.

Well last night proved an opportune time.

As I mentioned previously, a couple of Kel’s uncles and their wives (Clair & Barbara, Tom & Joan) stopped by yesterday to visit Kel’s mom at the rehab center (pictures from that when I get around to it). Kel invited them over for dinner. I worked from home yesterday so when they got here I could tell them how to get to the nursing home. I went with them and stopped at Kroger to buy SOMETHING to make for supper. (I decided to go with a stuffed beef tenderloin as the main course, by the way…)

For whatever reason, I decided to try the potato soup. Here’s what I did (ballpark measurements):

Creamy Potato & Leek Soup with Smoked Salmon

Serves 8 (as an appetizer)

  • 6 cloves garlic, minced (or maybe more…)
  • 2 small leeks, sliced thin (some reserved for garnish)
  • 2 stalks celery, sliced thin
  • olive oil
  • 2 large potatoes (about 1.5 pounds total), diced
  • 1 handful parsley, roughly chopped
  • 1 quart chicken stock
  • 1 cup heavy whipping cream
  • 6 ounces smoked salmon
  • 2 ounces crumbled feta cheese (for garnish)
  • Salt & pepper to taste (of course)

Sauté the garlic, leeks & celery over medium-high heat until soft. Add the potatoes to lightly brown them. Add the parsley and chicken stock and cook until the potatoes are cooked through. (Smaller dices = faster cooking time but slower prep time. I can dice fairly fast, so…)

After the potatoes are cooked, allow to cool somewhat. Add the cream and use a hand mixer to purée the soup. This can easily be made in advance and reheated just before serving.

In each bowl, place a chunk of smoked salmon (about 3/4 ounce). Pour the soup over the salmon and then sprinkle feta cheese and the reserved (thinly sliced) leeks over the center of the soup.

I don’t know that it tasted anything like the soup that inspired it, but everyone seemed to really like it. I (personally) thought it was fabulous! (I’m a salt hound, but I don’t cook with much salt, because of Kel’s dad & his heart problems. I thought salt improved the flavor profile, but not everyone added any…)

It seems like a lot of garlic, and the kitchen really smells of garlic while cooking, but the flavor of garlic is only a relatively small component of the overall profile.

If you make this, please report back!