Salmon, Leek and Potato Soup
We can’t say no to a thick, creamy soup, and this warming recipe brings comfort by the spoonful. With tasty salmon pieces and filling veggies, you’ll love this light lunch!
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NutritionPer Serving
- Calories128
- Carbs16g
- Protein7.7g
- Fat2.8g
- Saturates0.7g
- Sugars4.1g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Grab a crusty wholemeal bread roll! You’re definitely going to want to mop up any leftovers of this creamy Salmon, Leek and Potato Soup. Using low fat cream cheese instead of cream, we’ve kept the calories nice and low without compromising on comfort.
With potatoes, leeks and bursts of flavour from the chopped smoked salmon pieces, it’ll leave you warmed up and satisfied. We’ve used a stick blender to effortlessly blitz our ingredients into a thick soup, just take care not to splash yourself during blitzing.
Lunch on the go? This recipe is soup flask friendly, so you can prepare a couple of batches for the next couple of days or save some in the freezer. Ideal!
What diets is this Salmon, Leek and Potato Soup suitable for?
This Salmon, Leek and Potato Soup recipe can be made gluten free as long as you swap out the following ingredients for gluten-free versions;
- Vegetable stock cube
Salmon, Leek and Potato Soup can be enjoyed on vegetarian diets, as long as you substitute salmon for suitable alternatives.
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make Salmon, Leek and Potato Soup?
You don’t need any special ingredients to create our Salmon, Leek and Potato Soup recipe.
There are few pieces of equipment that’ll make preparation easier, including using a stick blender or food processor to blitz your ingredients together.
A large saucepan with a lid will allow your ingredients to simmer together nicely.
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A stick blender makes blitzing your ingredients together effortless!
A large saucepan with a lid is ideal for simmering.
How many calories are in this Salmon, Leek and Potato Soup?
There are 128 calories per portion in this Salmon, Leek and Potato Soup, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
This Salmon, Leek and Potato Soup is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Spray a large saucepan with low calorie cooking spray and place over a medium heat.
Step 2
Add the onion and leek and cook for about 10 minutes or until softened.
Step 3
Add the garlic, potatoes and stock and stir.
Step 4
Lower the heat and cover with a lid. Simmer gently for 20 minutes, until the potatoes have softened.
Step 5
Remove the saucepan from the heat. Use a handheld stick blender to blitz the soup in the saucepan until it is smooth. Alternatively, you can use a food processor and blitz the soup in batches and then return it to the saucepan.
Step 6
Add the cream cheese to the soup and stir in until smooth.
Step 7
Add the salmon pieces and stir in. The heat in the soup will cook the salmon, there is no need to cook further.
Step 8
Season to taste with salt and pepper and serve with a crusty wholemeal roll.
What could I serve with this Salmon, Leek and Potato Soup?
You could serve this soup with a simple wholemeal roll for dipping or add a more substantial side if you’d like something more filling.
How do you know when Salmon, Leek and Potato Soup is cooked?
You should cook this Salmon, Leek and Potato Soup until the potatoes have softened. This will take around 20 minutes. You can then stir in the salmon pieces until the heat has cooked them through.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes.
How long can you keep Salmon, Leek and Potato Soup in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Salmon, Leek and Potato Soup in the fridge for approximately 3 days or so.
Can I freeze Salmon, Leek and Potato Soup?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Salmon, Leek and Potato Soup?
From chilled: Place in a microwave proof container loosely covered with cling film and heat for 3-4 minutes or until piping hot.
From frozen: Defrost in the fridge then place in a saucepan. Cover with a lid and place over a low heat. Simmer gently for about 5-10 minutes or until piping hot. Alternatively, reheat the defrosted soup in the microwave. Cover loosely with cling film and microwave on high for about 3-4 minutes or until piping hot. These timings are approximate and will depend on the wattage of your microwave and the quantity of soup being reheated.
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Salmon, Leek and Potato Soup
This thick and creamy soup recipe brings comfort by the spoonful. With tasty salmon pieces and filling veggies, you’ll love this light lunch!
-
Prep Time
15 MINS
-
Cook Time
30 MINS
- KCals 128
- Carbs 16G
Instructions
- Spray a large saucepan with low calorie cooking spray and place over a medium heat.
- Add the onion and leek and cook for about 10 minutes or until softened.
- Add the garlic, potatoes and stock and stir.
- Lower the heat and cover with a lid. Simmer gently for 20 minutes, until the potatoes have softened.
- Remove the saucepan from the heat. Use a handheld stick blender to blitz the soup in the saucepan until it is smooth. Alternatively, you can use a food processor and blitz the soup in batches and then return it to the saucepan.
- Add the cream cheese to the soup and stir in until smooth.
- Add the salmon pieces and stir in. The heat in the soup will cook the salmon, there is no need to cook further.
- Season to taste with salt and pepper and serve with a crusty wholemeal roll.
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Recipe notes
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8 comments
See what others have to say
JackieWednesday 2nd November 2022
Just made this and it’s delicious.
SharonWednesday 2nd November 2022
Hi Jackie, thanks for your lovely comment, we’re so pleased you enjoyed this recipe!
Janis Shoulder.Sunday 2nd October 2022
This soup would make a lovely low calorie starter for Christmas dinner. It’s on my menu for Christmas.
HollyMonday 3rd October 2022
Hi Janis, thanks so much for your message well done on getting organised for Christmas!
Just DobsonSaturday 5th March 2022
Can this be done in a soup maker?
HollyMonday 7th March 2022
Hi, we haven’t tried this recipe in a soup maker but it should work okay be sure to refer to your particular models manufactures instructions for the best results. Hope that helps!
SueWednesday 2nd March 2022
If I don’t like salmon, could I add cooked chicken pieces at the end instead?
HollyMonday 7th March 2022
Hi Sue, yes you could swap the salmon for cooked chicken and alter the calories accordingly, hope that helps!
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