Creamy Potato and Smoked Salmon Soup for Souper (Soup, Salad & Sammie) Sundays

I had some smoked wild salmon in the freezer to use up and a Donna Hay recipe for Creamy Potato and Smoked Salmon Soup from "The Instant Cook" marked to try, but the resulting soup ended up somewhat different than Donna's version. Among other changes, I added extra leek and potato and put in some celery, only pureed about 1/3 of the soup to leave in some good chunky bites, and replaced the 3 cups of milk with an extra cup of stock and a can of lite coconut milk. The resulting soup--still creamy and delicious but different and now dairy-free. My changes are in red below.


Creamy Potato and Smoked Salmon Soup

Adapted from "The Instant Cook" by Donna Hay

(Serves 4)

2 tsp vegetable oil (used olive oil)

1 leek, chopped (used 3 smallish leeks)

(2 celery ribs, chopped)

2 potatoes (900 g / 1 3/4 lb), peeled and chopped (used 6 small Yukon Gold potatoes)

4 cups (2 pints) chicken stock (used 5 cups of homemade chicken stock)

3 cups (24 fl oz) milk (used 1 (15oz) can lite coconut milk)

1 1/2 Tbsp chopped dill (used about 2 Tbsp total)

3 Tbsp lemon juice (also added the zest of 2 lemons)

150 g (5 oz) sliced smoked salmon, roughly chopped (used abut 6 oz)

sea salt and cracked black pepper

Place the oil, celery and leek in a saucepan over medium-high heat and cook for 4 minutes or until soft. Add the potatoes and stock, cover and simmer for 8 minutes or until the potatoes are tender. Place (1/3 to 1/2 half of) the mixture in a food processor or blender and blend until smooth. Return the mixture to the saucepan, add the milk, dill and lemon juice and zest and heat until hot. Stir through the salmon, salt and pepper and serve.


Notes/Results: Yum! I liked the way this came together and it's a pretty quick and easy soup to make. It has a definite chowder vibe but is not too heavy, and the coconut milk adds a creaminess and flavor that works well with the tangy lemony and smoky salmon. I liked having the texture of the pieces of leek and celery and chunks of potato mixed in. With bread and a salad, a bowl of this soup makes a soul and stomach-satisfying lunch or dinner. I would make this again.




It's pretty quiet in the Souper Sunday kitchen this week but we do have Kait and Natashya and their respective delicious-looking soup and salad here.

The wonderful Kait from Pots and Plots made a spicy and hearty Mexicale Chicken and Rice Soup. She says, "This was a last minute inspiration after making a grocery run for ingredients for something else entirely. I had these two poblano peppers that I was going to turn into some kind of enchilada casserole, but then I decided to make another Mexican themed soup instead. The results were delicious and incredibly healthy, coming in at 445 calories and 1.6 grams of fat per hearty serving (makes 4)." This one has me drooling!

The salad category is represented beautifully by Natashya at Living in the Kitchen with Puppies, here with Mark Bittman's Middle-Eastern Tomato and Onion Salad, perfect for the upcoming grilling season. She says, "This is a simple summer salad, perfect for grill night. It would pair wonderfully with souvlaki-type skewers and indeed would be equally delicious piled up on a pita with the leftover sliced meat."

Thanks to Kait and Natashya for joining in this week and sharing such delicious dishes. If you have a soup, sandwich or salad that you would like to share, click on the Souper Sunday logo for all of the details.

Have a wonderful week!