Potato Leek Soup with Smoked Salmon


  1. In Dutch oven melt butter. Cook leeks in butter over medium heat for 6 to 9 minutes or until beginning to turn golden, stirring frequently. Stir in carrot and garlic. Cook and stir for 30 seconds more. Stir in salt and pepper.
  2. Meanwhile, peel potatoes. Cut into ½-inch pieces. (You should have about 5 cups potatoes.) Add broth and potatoes to leek mixture. Bring to boiling. Reduce heat. Simmer, covered, about 15 minutes or until potatoes are tender. Use slotted spoon to transfer about half of the potatoes to medium bowl. Mash slightly with potato masher. Return all to Dutch oven.
  3. In small bowl stir together half-and-half and flour. Stir into potato mixture. Cook and stir over medium high heat until boiling and slightly thickened. Carefully, stir in salmon. Cook and stir until heated through.
  4. Ladle into bowls. Serve with Heritage Ovens® salad wafers.


  • 1 1/4 cups cream, half and half, (fat-free)
  • 2 oz Bay Winds® Salmon Smoked, (broken into chunks)
  • 1 1/4 cups flour, all-purpose
  • 1 garlic, clove(s), (minced)
  • - as desired Heritage Ovens® Wafers, Salad
  • 2 tbsp Land O'Lakes® Unsalted Butter
  • 2 leek(s), (large, thinly sliced)
  • 1 cup Peak Fresh Produce® Carrot(s), (shredded)
  • 4 Peak Fresh Produce® Potato(es), Russet, (medium, sub Yukon gold)
  • 1/2 tsp Roma® Black Pepper, Ground
  • 1/2 tsp salt
  • 4 cups West Creek® Broth, Chicken, (reduced-sodium)