Stovetop, Pot (small), Immersion blender, Peeler
Peel & cube the potato.
Wash the leek. Trim the dark green & root ends of the leek. Cut the rest into large pieces.
Peel & roughly chop the onion.
Heat a drizzle of olive oil in a pot over medium heat. Add the onion, leek, potato, salt & pepper. Cook, stirring for 5 min.
Add the vegetable broth & stir. Reduce the heat to low. Cover & simmer for 15 min, or until the leek is fork-tender.
Turn off the heat. Add half of the sour cream to the pot, reserving the rest for garnish.
Use an immersion blender, blender or food processor to purée the soup until smooth & creamy. If too thick, add a bit of water or veggie stock.
Serve the soup topped with curls of smoked salmon & dollops of sour cream. Season with salt & pepper. Add a final drizzle of olive oil. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Creamy Leek & Smoked Salmon Soup" contains 360 Energy, 12 g of Fat, 50 g of Carbohydrates, 14 g of Protein, 7 g of Fiber.