Summary

Ingredients

• 750 g potato (s)
• 1 leek
• 3 tablespoon butter
• 1 liter vegetable stock
• 250 g salmon fillet (s)
• 100 ml whipped cream
• 4 tablespoon dill, chopped
• salt and pepper

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Instructions

1. Peel and dice the potatoes. Clean and wash the leek and cut into thin rings. Froth the butter in a saucepan, sauté the potatoes and leek while stirring. Pour in the broth and bring to the boil.
2. Let the soup simmer for 15-20 minutes. If desired, briefly coarsely puree with the hand blender.
3. Wash the salmon, pat dry and cut into cubes. Add to the soup and let simmer for about five minutes. Stir in the cream and dill and then season the soup with salt and pepper.