Stovetop, Pot (small), Immersion blender, Peeler
Peel & cube the potato.
Wash the leek. Remove the dark green leaves & the root. Cut the rest into thick rings.
Peel the onion & cut into large pieces.
Add a drizzle of olive oil to a pot over medium heat. Add the onion, leek, potato, salt & pepper. Stir & cook for 3 min.
Crumble the bouillon cube into the pot. Add 1/2 c of water (per person) & stir. Reduce the heat to low. Simmer for 20 min, or until the leek is fork-tender.
Add 2/3 of the sour cream to the pot, reserving the rest for garnish.
Use an immersion blender, blender or food processor to purée the soup. It should be silky smooth. If too thick, add more water.
Serve the soup topped with curls of smoked salmon, dollops of sour cream, salt, pepper & a drizzle of oil. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Creamy Leek & Smoked Salmon Soup" contains 361 Energy, 12 g of Fat, 51 g of Carbohydrates, 14 g of Protein.