Easy Salmon and Potato Soup

Step 1: Base ... Add the butter to a large pot and bring to medium heat. Add the leek, onion, and a pinch of both salt and pepper, and cook 3-4 minutes to lightly sweat them - you don't want them to brown. Note, I like the flavor of leeks, but if you can't find them (as the ingredients listed), just use 2 medium onions, instead of 1 large onion and 1 leek.

Step 2: Broth ... Add in the potatoes, broth, water, bay leaf, thyme sprig, and bring to a boil. Reduce to medium and simmer until the potatoes are fork tender, but NOT falling apart (about 8-12 minutes); you will be cooking them a bit more.

Step 3: Potatoes ... Remove about half of the potatoes with a spider or slotted spoon to a bowl. Then, using a potato masher, lightly mash the potatoes in the soup. You aren't making mashed potatoes so don't go overboard - just lightly break them up. Then add the whole potatoes back in. The texture of the the slightly mashed will help to thicken the soup, but you still have the texture of the whole potatoes.

Step 4: Salmon ... Add the cream, stir, and bring back to medium high heat; just under a boil. Add the salmon and cook until tender, about 5 minutes. You don't want the salmon to fall apart.

Step 5: Serve ... Remove the bay leaf and thyme sprig, season with any additional salt and pepper; serve, and garnish with fresh dill and a lemon slice. ENJOY!