Ingredients:
Preparation method:
Cut 4 leeks into pieces. Set aside the remaining leek for garnish.
Heat the butter in a deep, heavy-based pan, add the leeks, and let them soften. Do not let them brown.
Peel the potatoes and cut them into cubes. Add them to the leeks together with the chicken broth. Let the potatoes cook over low heat until tender.
Slice the remaining leek into thin rings and blanch them in boiling water for one minute.
Cool the leek in a bowl with cold water and ice cubes.
Heat the soup and blend until frothy using an immersion blender.
Divide the soup into bowls and garnish with the salmon, remaining leek, and chives.
Now it's your turn - share your creation