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🍽️ Creamy Potato-Leek Soup with Salmon Cubes

538 kcal · 30 min · 4 servings

Ingredients

• 350 g leek (2 stalks)
• 250 g floury potatoes (4 floury potatoes)
• 20 g rapeseed oil (2 tbsp)
• 0.5 tsp fennel seeds
• salt
• white pepper
• 30 g basil (1 bunch)
• 300 g salmon fillet
• 200 ml milk (1.5% fat)
• nutmeg

Instructions

1. 1. Thoroughly wash the leek under running water.
2. 2. Slice the leek lengthwise.
3. 3. Shake the leek dry.
4. 4. Cut the leek into finger-thick rings.
5. 5. Wash the potatoes.
6. 6. Peel the potatoes.
7. 7. Cut the potatoes into cubes of about 1.5 cm.
8. 8. Heat the oil with the fennel seeds in a pot.
9. 9. Sauté the leek in the hot oil.
10. 10. Add the potato cubes.
11. 11. Pour in 400 ml of water.
12. 12. Season the soup with salt and pepper.
13. 13. Bring the mixture to a boil.
14. 14. Cover the pot.
15. 15. Cook the soup at medium heat for 20 minutes.
16. 16. Check if the vegetables are soft.
17. 17. Wash the basil.
18. 18. Shake the basil dry.
19. 19. Pluck the basil leaves off the stems.
20. 20. Slice the basil leaves into fine strips.
21. 21. Rinse the salmon fillet.
22. 22. Pat the salmon dry with kitchen paper.
23. 23. Cut the salmon into cubes of about 2 cm.
24. 24. Puree the potato-leek mixture finely with a hand blender.
25. 25. Stir the milk into the soup.
26. 26. Grate some nutmeg directly into the soup.
27. 27. Thin the soup with a little water if desired.
28. 28. Add the salmon cubes to the soup.
29. 29. Let the salmon cook at medium heat for about 3 minutes.
30. 30. Stir in the chopped basil.
31. 31. Taste the soup and adjust seasoning if needed.
32. 32. Serve the potato soup with salmon.

Nutrition per serving

• kcal: 538
• Protein: 53 g · Fett/Fat: 22 g · Carbs: 29 g