Ingredients:

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium leeks, white and light green parts only, cleaned and sliced
  • 2 cloves garlic, minced
  • 1 stalk celery, finely diced
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into ½-inch cubes
  • 3 cups seafood stock
  • 1 bay leaf
  • ½ tsp dried thyme
  • 12 oz alder smoked salmon, flaked into bite-sized pieces
  • 1 cup heavy cream
  • 1 tbsp fresh lemon juice
  • ½ cup fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Melt the butter over medium heat in a Dutch oven. Add the onion, leeks, and celery, sautéing for 5–7 minutes until translucent. Stir in the garlic and cook for an additional 60 seconds until fragrant.
  2. Add the cubed potatoes, seafood stock, bay leaf, and thyme. Increase heat to bring the liquid to a gentle boil, then immediately reduce to a simmer. Cover and cook for 12–15 minutes, or until the potatoes are fork-tender.
  3. Stir in the heavy cream and bring back to a very low simmer. Gently fold in the flaked alder smoked salmon and heat through for 2–3 minutes.
  4. Remove the bay leaf. Stir in the lemon juice and fresh parsley. Season with salt and black pepper to taste.