Leek and Salmon Soup

Name: Leek and Salmon Soup
Total time: 75
Yield: 6
Ingredients: 2 tablespoons vegetable oil; 3 leeks, white and light green parts only, thinly sliced; 2 small yellow onions, thinly sliced; 2 shallots, thinly sliced; 4 cloves garlic, minced; 1 teaspoon salt; 5 cups vegetable stock, divided; 2 large yellow potatoes, sliced; 1 small head cauliflower, broken into small florets; 2 carrots, sliced; 1 cup heavy cream; 1 pound skinless salmon fillet, cut into large chunks; salt and cracked black pepper to taste; ½ (2.8 ounce) package French-fried onions, or to taste

Recipe by Allyson from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

6 servings

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2 tablespoons vegetable oil
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3 leeks, white and light green parts only, thinly sliced
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2 small yellow onions, thinly sliced
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2 shallots, thinly sliced
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4 cloves garlic, minced
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1 teaspoon salt
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5 cups vegetable stock, divided

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2 large yellow potatoes, sliced
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1 small head cauliflower, broken into small florets
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2 carrots, sliced
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1 cup heavy cream
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1 pound skinless salmon fillet, cut into large chunks
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salt and cracked black pepper to taste
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½ (2.8 ounce) package French-fried onions, or to taste

Instructions

Heat oil in a large pot over medium heat. Add leeks, onions, and shallots. Add garlic and salt. Cook and stir until all is well wilted and soft, but not browned, about 3 minutes.
Pour 4 cups of stock into the pot; add potatoes, cauliflower, and carrots. Bring to a boil, reduce heat to low, and cook until carrots and potatoes are soft, about 20 minutes. Insert a hand blender into the soup and blend until creamy-smooth. Add more broth if too thick; the soup should be the consistency of thick bisque.
Stir cream into the soup; cook until heated through but not boiling. Add salmon; cook and stir until it flakes apart, 5 to 6 minutes. Season with salt and pepper. Pour into bowls and sprinkle onions on top.