Donna Hay's Creamy Potato and Sauerkraut Soup with Hot Smoked Salmon for Souper (Soup, Salad & Sammie) Sundays

I wanted to change up my potato soup game a little and when I saw a recipe for Creamy Potato and Sauerkraut Soup with Hot Smoked Salmon on Donna Hay's website, I knew it was the one I wanted to try. 

I happen to be a fan of sauerkraut and this soup blends it with potatoes, leeks, black pepper and broth then add a creamy cup of crème fraîche at the end. You top it with extra sauerkraut and crème fraîche, and crumble hot smoked salmon and dill at the end. 

Donna Hay's Creamy Potato and Sauerkraut Soup with Hot Smoked Salmon

Recipe from DonnaHay.com

(Makes 4 Servings)

1 Tbsp extra virgin olive oil
1 leek, white part only, thinly sliced
600g (about 1 1/2 lbs) starchypotatoes, peeled & chopped
1 litre (4 cups) vegetable stock 
1 cup (180g) store-bought sauerkraut, plus extra to serve
cracked black pepper
1 cup (240g) crème fraîche
370g (13 oz) hot-smoked salmon, flaked
finely chopped dill, to serve

Heat the oil in a large saucepan over medium heat. Add the leek, cover with a tight-fitting lid and cook for 4 minutes or until softened. Add the potato, stock, sauerkraut and pepper and cook, covered, for 10 minutes or until the potato has softened. Remove from the heat and, using a hand-held stick blender, blend until smooth. 
 

Return the mixture to the pan over medium heat and stir in half the crème fraîche. Divide the soup between serving bowls and top with the remaining crème fraîche, extra sauerkraut, the hot smoked salmon, dill and pepper to serve.

Notes/Results: This soup is so good! I love how there aren't a lot of ingredients and how both the sauerkraut and crème fraîche make it tangy while the salmon adds a smokiness that adds to the depth. It is easy to put together and is really delicious and pretty in the bowl too. It was great with some soft sourdough today and I look forward to enjoying it for lunch this week and I would happily make it again. 

Linking up this post to I Heart Cooking Clubs where this week's theme is "Roots!"

Now let's check the Souper Sundays kitchen and see who is here!

Crafty Gardener is here with a BBQ'd Fried Egg Sandwich saying, "Fried egg sandwiches are a favourite stand by for lunch in our house. And when the November weather gives you an unexpected warm spell you take advantage of it it and make bbq’d fried egg sandwiches. We have a grilling mat that converts your bbq into a grill. Just perfect for cooking eggs."

Judee from Gluten Free A-Z Blog shared her Easiest Black Bean Soup recipe and said, "I enjoy soup all year round but when the weather starts to get cooler, I start to crave heartier soups made with beans. This hearty black bean soup is thick, delicious, and satisfying and one of the easiest soups I make." 

 

Thank you for joining me this week Judee and Crafty Gardener!

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

 Have a happy, healthy week!