Yield: 3 qts.
- 2 large leeks 3 Tablespoons butter 8 oz. button mushrooms, sliced 3 Tablespoons flour 2 lbs Yukon Gold potatoes, washed and diced (do not peel) 2 qts. low-sodium chicken broth 1 bay leaf 1 teaspoon dried thyme leaf 1/2 teaspoon ground black pepper 1/2 cup heavy cream (you can increase this to 1 cup for a richer soup if desired) 8 oz. hot-smoked salmon, broken into small bite-sized pieces
Remove and discard the dark green portion of the leek leaves. (The white and light green portion of the leeks are desirable.) Trim the roots from the leeks. Cut the leeks into quarters lengthwise. Then cut into a dice. Place the diced leeks in a large bowl of cold water and swish vigorously. Let sit for 5 minutes then lift the leeks from the water. Inspect the leeks for dirt. If they are still dirty repeat the same washing step until they are dirt-free. There should be roughly 4 cups of diced leeks.
In a large sauce pot over moderate heat, sauté leeks in butter for 10 minutes, stirring frequently. Add mushrooms and continue sautéing for another 5 minutes. Add flour and cook for 3 more minutes.
Add potatoes, broth, bay leaf, thyme, and black pepper. Bring to a boil, reduce heat to a simmer and cook until the potatoes are very soft (about 30 minutes).
Add cream and smoked salmon. Bring back to a simmer, turn off heat, and let sit for 5 minutes before serving.
Note: Hot-smoked salmon refers to smoked salmon that is completely cooked. It is usually sold in chunks. It is not the smoked salmon that is sold in thin slices.