Smoked Salmon Soup

• 1 lb warm smoked salmon
• 1 1/4 lb potatoes, peeled, cubed
• 2 None leeks, finely sliced
• 1 2/3 cups 2% milk
• 2 tbsp chopped fresh parsley
• 2 1/2 tbsp butter
• None None snipped chives, to serve
• None None buttered toast, to serve

1. Cover fish with 3 cups water. Gently simmer for 5 mins, turning once, until just cooked. Remove fish from pan, reserving liquid. Remove skin and bones and break flesh into large chunks. Set aside.
2. Add potatoes and leeks to reserved liquid along with 1 cup milk. Season. Cover and simmer for 10 mins, until potatoes are tender. Coarsely mash. Add remaining milk to pan along with parsley. Simmer for 2 mins, until thickened slightly. Return 1/2 of fish to pan along with butter. Reheat gently.
3. Ladle soup into serving bowls and top with remaining fish, chives and black pepper. Serve with buttered toast.

salmon, potatoes, leeks, milk, parsley, butter, chives, buttered toast

Taken from recipes-plus.com/api/v2.0/recipes/25245 (may not work)