Cream Of Potato Soup with Smoked Salmon

by Editorial Staff

Summary

Prep Time	35 mins
Total Time	35 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

1 onion (s)
1 tablespoon rapeseed oil
800 g potato (s), peeled and weihed
1 liter vegetable broth
1 cup whipped cream
1 pack salmon fillet (s) (smoked salmon), sliced

Instructions

Cut the onion and potatoes into larger cubes and fry them briefly with the rapeseed oil in the soup pot. Pour in the vegetable stock (it can be a little stronger, but not too strong because of the salmon) and cook for about 20 minutes until the potatoes are soft.
During this time, cut the smoked salmon into strips approx. 1/2 cm wide. When the potatoes are soft, use a potato masher (if available) to roughly pre-puree. Remove the saucepan from the stove and add the mug of cream.
Then use the hand blender to make a creamy soup. Please do not puree too long. Season to taste with nutmeg and pepper, add a little salt if necessary. Add the smoked salmon - depending on your taste - directly to the pot or serve it separately so that everyone can serve themselves.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.