Creamy smoked salmon, leek & potato soup

Creamy smoked salmon, leek & potato soup

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(30 ratings)

Prep: 15 mins Cook: 25 mins


Serves 8
Creamy and low-fat aren't words you often hear together, but that's exactly what you get with this freeze-ahead starter

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal240
  • fat11g
  • saturates6g
  • carbs23g
  • sugars2g
  • fibre3g
  • protein14g
  • salt1.58g
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  • large knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 large leeks, halved and finely sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 bay leaf
  • 1kg floury potatoes, diced



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1l chicken or vegetable stock
  • 100ml double cream
  • 200g smoked salmon, cut into strips
  • small bunch chives, snipped


  1. Heat the butter in a large saucepan and add the leeks and bay leaf. Cook over a low heat for 8-10 mins or until the leek is really soft, then stir through the potatoes until coated in the butter. Pour over the stock and cream and bring to the simmer, then gently bubble for 10-15 mins until the potatoes are really tender. If freezing at this stage, slightly under-cook the potatoes, then defrost and bring back to a simmer to finish cooking them and continue the recipe.

  2. Add two-thirds of the smoked salmon, stir through and season. Serve the soup in deep bowls with the remaining smoked salmon and snipped chives on the top.

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Comments, questions and tips

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4th Jan, 2018
I love this soup as I can use up left-over smoked salmon at the end of Christmas. I also add a shallot, a couple of garlic cloves and use single cream rather than double cream. I add chopped tarragon instead of chives as I think it goes better with smoked salmon. If I have any prawns left over I add them as a garnish. It tastes like a luxurious treat of a soup. I've used maris piper potatoes and king edwards - both work well.
14th Sep, 2017
Can't rate this soup highly enough. It never serves as many as it states due to everyone demanding seconds!
13th Nov, 2015
I've made this a few times and we love it. Following comments on here, I used single cream last time and it split, so back to double next time. I've also done the freeze ahead version which works well.
6th Jan, 2014
Lovely with poached salmon and a generous squeeze of lemon. Very tasty.
10th Feb, 2013
Used this as our main meal with soya marg and Alpro soya cream instead of butter and cream (needed to be dairy free). Smoked salmon trimmings were fine rather than the more expensive sliced version.
9th Feb, 2013
would this be filling enough for a main meal?
4th Jan, 2018
Definitely,it was our main meal last night with some fresh baked bread and there was just enough left for a light lunch today. It's a lovely soup and not too rich.
eileenblacklock's picture
30th Sep, 2013
Yes it certainly is!
31st Jan, 2013
absolutely amazing soup esp for the cold winter months! will make it again!
25th Dec, 2012
Absolutely lovely. The soup was great without the salmon but even better when it was added. A bit like cullen skink.


The Jules
22nd Jan, 2015
What are floury potatoes?
goodfoodteam's picture
22nd Jan, 2015
Hi The Jules, thanks for your question. 'Floury' potatoes are ones which have a lighter, fluffier texture when cooked such as Maris Pipers and are ideal for baking and mashing, you can use any main crop potatoes. Potatoes such as Charlotte potatoes have a firmer, denser texture when cooked and are refered to as 'waxy' potatoes. Hope this helps. 
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