Smoked Salmon Chowder

"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."
 
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Ready In:
35mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Heat the olive oil in a large pot over low heat. Add the leeks and garlic and sauté for 2 minutes.
  • Add the potato, celery, salt, and pepper and cook over medium heat for about 1 minute, stirring constantly.
  • Add the broth and simmer until potato is tender, about 15 minutes.
  • Add tomato paste and milk.
  • 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.
  • 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).
  • As it simmers, stir in the cream and dill or chives.

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