Potato Leek Soup with Smoked Salmon and Rye Croutons

1. 1

   Over medium heat, saute onions and garlic in a 1 gallon stock pot.

2. 2

   Add diced potatoes and fresh thyme.

3. 3

   Cover with stock and simmer until potatoes are soft.

4. 4

   Puree with hand blender.

5. 5

   Slice leek into thin circles and fold into potato soup and simmer until leeks are soft but still bright green.

6. 6

   Finish soup with cream, and salt and pepper.

7. 7

   Cut circles out of four slices of fresh rye bread.

8. 8

   Brush with olive oil and toast.

9. 9

   Garnish with smoked salmon.

10. 10

    Pour potato leek soup evenly into four soup bowls and garnish with smoked salmon crouton and fresh parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.