Salmon and Leek Chowder

When, I first started blogging, I used a lot fewer ingredients than I use today, particularly in the area of produce.  I was a lettuce, tomato and cuke kind of person, of course using potatoes and onions.  I didn't use too much more.  I did buy lots of frozen vegetables such as broccoli and cauliflower and i still do.

If you asked me about leeks, kabacha, bok choy, even garlic.  (I knew what garlic was but not what it looked like.)  We ate well despite these limitations.

If you have followed the blog, you probably have seen my, praising a new vegetable that I just "discovered" and now use frequently.  This happens regularly.  Thanks to the groups I have cooked with and recipes with some of the exciting additions, I now call them friends.  Leeks is one of these - newish to our household and other than the dirt, it comes with, I love it.  Tonight's soup was great and I think the flavor was from the leek. All I know is, I made enough for 4 and the two of us finished it off.  (He did it.)

Salmon-and-Leek Chowder adapted from Rachel Ray

Ingredients:

2 tablespoons olive oil

2 leeks, white and light green parts only, chopped

2 1/2 pounds baking potatoes, peeled and thinly sliced ( I used a mandolin)

3 cups vegetable broth

1 1/2 teaspoons sweet paprika

1/8 teaspoon black pepper

1  skinless salmon fillet, cut into 1-inch pieces (2 would have been better)

1 cup milk

1/2 cup whipped cream cheese

2 cups baby spinach

1 teaspoon chopped parsley

Method:

In a large pot, heat 2 tablespoons olive oil over medium heat. 

Add the leeks and cook until softened, about 3 minutes. 

Add the potatoes and cook, stirring, about 5 minutes.

Stir in 2 cups water, the vegetable broth and paprika.  

Bring to a simmer and cook for 15 minutes. 

Lightly smash the potatoes, stir in the salmon and simmer for 10 minutes. 

Add the milk and cream cheese and using a tablespoon, blend the cheese into the soup.

Stir in the spinach and parsley and season with and pepper.  Cook for another 3 minutes or until spinach is hot.

Eat and enjoy.

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