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“This recipe is great! My husband said it was one of the best soups he'd ever had. I found the recipe in Cookie magazine and adapted it slightly.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the olive oil in a large pot over low heat. Add the leeks and garlic and sauté for 2 minutes.
  2. Add the potato, celery, salt, and pepper and cook over medium heat for about 1 minute, stirring constantly.
  3. Add the broth and simmer until potato is tender, about 15 minutes.
  4. Add tomato paste and milk.
  5. Mash or blend the vegetables to smooth the soup out (I used an immersion blender). It doesn't have to be totally blended, but some mashing or blending is recommended.
  6. Add the salmon, and bring the mixture back to a simmer for a few minutes (but don't let it boil, or the milk will separate).
  7. As it simmers, stir in the cream and dill or chives.

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