Dinner #5 - Creamy Potato Leek Soup with Salmon

The salmon in this dish is optional. If you're not a fish lover, leave it out and enjoy this very tasty potato leek soup. If you do like salmon however, its flavor goes very nicely with this soup and makes it more nutritious as well. If you can, get wild-caught Alaskan salmon.

3 to 4 tablespoons extra virgin olive oil
2 large leeks, sliced into rounds
4 stalks celery, chopped
4 carrots, peeled and chopped
2 to 3 teaspoons sea salt
1 to 2 teaspoons dried dill
1 teaspoon dried thyme
2 pounds potatoes, chopped
6 cups water
 
Garnish:
Cooked or smoked salmon
Chopped fresh parsley

• Heat a 6 to 8 quart pot over medium heat. Add the oil, then the leeks. Saute for 4-5 minutes to soften, being careful not to brown. Add the celery, carrots, salt, pepper, and herbs. Saute 5-10 minutes more to soften the vegetables and deepen the flavors. Add potatoes and water, cover pot, and simmer for 45 minutes.
• Blend with an immersion blender or in batches in a blender. Taste and add more salt and pepper if wanted.
• Garnish each bowl with baked salmon and chopped parsley.

Makes 6 to 8 servings.
 
From Nourishing Meals by Alyssa Segersten and Tom Malterre