Olive oil - 3 tablespoons
Leek finely chopped - 1 piece (only the white and light green parts)
Water - 3 cups + 1 tablespoon
Bay leaf - 1 pc
Potatoes - 340 g (peeled and sliced square)
Salmon fillet - 340 g (without the skin, bones and finely chopped)
Cream - ¾ cup
Starch - 1-1, 5 tablespoons (more starch, the thicker will be the broth)
Butter - 1 tablespoon
Salt and pepper
Fresh parsley or dill
Lemon - optional
In a large saucepan, heat olive oil and cook the onion. Once the onions become soft, pour 3 cups of water and throw a bay leaf. Bring to a boil.
Reduce the heat and place the potatoes. Cover and simmer until cooked potatoes.
Put the salmon in the pan and cook for about 5 minutes.
Then pour in the cream and stir.
Prepare a slurry by mixing starch with 1 tablespoon of water and stir until dissolved starch.
Add this meal in the soup and simmer until soup thickens.
Throw butter, stir and remove from heat.
Salt and pepper to taste.
Sprinkle with a sufficient amount of chopped parsley or dill.
When submitting squeeze lemon juice if desired.