Creamy Potato And Sauerkraut Soup With Hot Smoked Salmon | Donna Hay
This creamy potato and sauerkraut soup with hot smoked salmon is what dreams are made of!
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 leek, white part only, thinly sliced
- 600g sebago (starchy) potatoes, peeled and chopped
- 1 litre vegetable stock
- 1 cup (180g) store-bought sauerkraut, plus extra to serve
- cracked black pepper
- 1 cup (240g) crème fraîche
- 370g hot-smoked salmon, flaked
- finely chopped dill, to serve
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