Smoked Salmon and Potato Soup

1. 1

   In a large heavy pot, heat the butter over medium heat until hot, stir the onions, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until golden, about 8 minutes.

2. 2

   Peel and dice the potatoes.

3. 3

   Stir in the potatoes and stock bring to a gentle boil.

4. 4

   Cook the soup, stirring occasionally, until the potatoes are very soft and starting to fall apart, 45 minutes to 1 hour.

5. 5

   Stir in the cream and crumble the salmon into the soup.

6. 6

   Bring to a simmer, then remove from the heat.

7. 7

   Season the soup with salt and pepper to taste and serve topped with the dill fronds.

* Per serving · 4 servings · Values may vary.

No additional tips available.