sm-sl-showder

Ingredients

For the herbed cream cheese:

  • 1 tablespoon olive oil
  • 3 medium leeks, white and light green parts only, rinsed and sliced (about 3 cups)
  • 1 garlic clove, minced
  • 1 large russet potato, peeled and cubed
  • 1 large stalk celery, chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups vegetable broth
  • 2 tablespoons tomato paste
  • 2 cups milk (any fat content)
  • 8 ounces smoked salmon, flaked
  • 1/2 cup heavy cream
  • 2 tablespoons chives, chopped

Directions

Heat the olive oil in a large, heavy-bottomed pot over low heat. Add the leeks and garlic and sautéthem for 2 minutes.

Add the potato, celery, salt, and pepper and cook over medium heat for about 1 minute, stirring constantly.

Add the broth and simmer until the potato is tender, about 15 minutes.

Add the tomato paste and milk, then the salmon, and bring the mixture back to a simmer for a few minutes (but don’t let it boil, or the milk will separate).

As it simmers, stir in the cream.

Remove from heat, garnish with the chives, and serve.