Total Time

　　30 minutes

　　Simple to make and packed with omega-3s, this soup can be an easy weeknight supper or a sophisticated starter at a dinner party. Serve it with oyster crackers for the kids.

　　

Ingredients

Makes 4 to 6 servings

　　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

　　

Step 1

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

　　

Step 2

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

　　

Step 3

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

　　

Step 4

4. 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).

　　

Step 5

5. As it simmers, stir in the cream.

　　

Step 6

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