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Ingredients
Method
- Knob of butter
- 2 sliced leeks
- 1 bay leaf
- 1 kg diced maris piper potatoes
- 1 litre chicken stock
- 100ml double cream
- 200g smoked salmon
- Snipped chives
- Cook the leeks in the butter with the bay leaf for 10 mins, then stir through the potatoes. Pour in the cream and stock and simmer for 15 mins, or until everything is tender. Add ⅔ of the salmon to the mixture, then season well. Serve the soup in deep bowls and finish with a sprinkling of chives and the remaining salmon.
25 mins
8 serving
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