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  1. Kitchen Test: Potato-Leek Soup with Nova Lox
Kitchen Test: Potato-Leek Soup with Nova Lox

Kitchen Test: Potato-Leek Soup with Nova Lox

Michelle Lee | |

By puréeing the soup and garnishing it with beautiful, colorful, flavorful sockeye salmon nova lox, this soup goes instantly from comfort food to company-worthy and incredible. Vital Choice sockeye salmon lox is incredible and mild – because it is cold-smoked, it has a vibrant flavor, perfect texture and is free of artificial preservatives. You will only need to lightly season the soup with salt, because the smoked salmon garnish adds the perfect bit of savory enhancement.

Kitchen Test: Potato-Leek Soup with Nova Lox

Prep Time: 15 minutes | Cook Time: 1 hours | Total Time: 1 hours
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Ingredients

  • 4 ounces Vital Choice sockeye salmon nova lox, thawed and chopped or diced
  • 3 tablespoons olive oil or butter
  • 1 large fennel bulb, trimmed and thinly sliced (save the fronds for garnish)
  • 3 large leeks, white and pale green parts, halved lengthwise and thinly sliced
  • 2 shallots, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 4 cups Vital Choice organic chicken or vegetable broth
  • 2 large russet potatoes, peeled and cut into 2-inch cubes
  • 1 bay leaf
  • Salt and black pepper to taste
  • ½ cup heavy cream or Greek yogurt (optional)
  • 1 tablespoon fresh lemon juice (optional)
  • Fresh chives, chopped

Instructions

  1. Heat the oil or butter in a large, heavy stock pot over medium heat. Add the sliced fennel, leeks, shallots and garlic and cook uncovered, stirring often, until vegetables are softened but not browned, about 20 minutes. Keep an eye on the vegetables – if they begin to brown on the edges, lower the heat.
  2. Add the broth, potatoes, bay leaf and a pinch of salt and bring to a boil. Reduce heat and simmer uncovered until potatoes are fork-tender, about 30 minutes.
  3. Let the soup cool slightly, then remove the bay leaf and purée using a conventional blender or an immersion blender. (Take care when blending hot soup!)
  4. Return the soup to the pan and stir in heavy cream - you can skip this entirely or substitute Greek yogurt if you prefer. Do not return to a boil. Season to taste with salt and pepper.
  5. Add lemon juice if you prefer – it adds a nice brightness – then garnish with chopped chives, chopped fennel fronds and 1 ounce of Vital Choice nova lox per serving.
Serves: Serves 4