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Potato Soup & Smoked Salmon Relish With Crispy Brie Crouton

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“My morning nurse, Barbara made this for me when I went to her home to have a "LIGHT" dinner - who was she kidding? It was awesome! The soup was absolutely exquisite and it had no cream, which is the way I like it! We were a small crowd and the meal was lovely! We had a salad of mixed greens with all their pretty colors & raspberry vinaigrette and cut-up fresh fruit which was absolutely so sweet and everything she put in there was beautiful - she had cantaloupe, honeydew, pineapple, banana's, kiwi's, raspberries, blueberries, blackberries, strawberries and I don't know what else - it was delicious tasting and looking!! I suspect she got some recipes from the Food Network but she said it was a combination of recipes!”
2hrs 35mins
10 bowls

Ingredients Nutrition


  1. Melt the butter in a 6-quart stock pot over medium-high heat.
  2. Add the onions and celery.
  3. Season with salt, crushed red pepper flakes, and black pepper, stirring, until the vegetables are soft and lightly golden, about 8 minutes.
  4. Add the bay leaf and garlic, stirring for 2 minutes.
  5. Add the stock, tomatoes and potatoes and bring the mixture to a boil.
  6. Reduce the heat to medium and simmer, uncovered, until the potatoes are very soft and the mixture is thick and creamy, about 1 hour.
  7. Remove the soup from the heat.
  8. Discard the bay leaf.
  9. With a handheld blender or food processor, puree until smooth.
  10. (Add 1/4 cup heavy cream if you like - she didn't use it).
  11. Stir to blend.
  12. Re-season the soup.
  14. In a small mixing bowl, combine the salmon, red onions and chives.
  15. Drizzle the relish with enough oil to moisten.
  16. Season the relish with black pepper.
  17. Let the flavors marry - make ahead or when soup is cooking.
  18. CRISPY BRIE CROUTONS: (Makes 16 - just in case!).
  19. Preheat the oven to 350ºF.
  20. Place the sliced bread in one layer on a large baking sheet and bake until lightly browned on both sides, turning once, about 4 minutes per side.
  21. Remove the bread from the oven and rub the garlic over one side of each slice.
  22. Top each bread slice with a slice of cheese & a sprinkling of parsley; bake until the cheese is bubbly, about 4 minutes.
  24. To serve, ladle the soup into individual bowls; garnish soup with relish & a slice of toasted Brie crouton.
  25. Enjoy!

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