We rediscovered the timeless classic that is leek and potato soup over the festive break, which got us thinking about how this delicious soup would taste with the addition of smoked salmon.

Well, someone from John Ross Jr tried it and verdict is in: it’s very good.

As a result, we’ve listed the recipe here, which we think works wonders as a winter warmer that’s as high in flavour as it is in nutrition.

Ingredients

• 200g John Ross Jr Traditional Smoked Salmon (chopped)
• 1kg of potatoes (of your choice)
• 1 litre of fresh chicken stock
• Large knob of butter
• 2 finely sliced leeks
• 2 bay leaves
• Small handful of chives
• Cracked black pepper

Melt the butter and add the bay leaves and the leeks, cooking them over a low heat. Once soft add the potatoes, making sure than they’re all coated in the mixture. Then add the stock and once simmering, add the cream.

Once the potatoes are nice and soft add the smoked salmon. At this stage, taste the soup to determine how much seasoning you require bearing in mind that much of the salt will come from the smoked salmon. Even if it’s salty enough for you make sure you add a pinch of pepper, as this really brings out the flavours.

Serve with a fresh piece of granary bread and enjoy.

Do you have any classic dishes in mind that could be enhanced by the inclusion of smoked salmon?

If so, send your recipe in and we’ll publish it on our blog, and share it on social media. Not only that but we’ll send the person who submits the most innovative recipe (and the recipe that’s the biggest revelation) a 454g pack of our Traditional Smoked Salmon.