Steps
- Melt 1 tablespoon of butter in a large saucepan over low heat. Add 2 large leeks, halved and finely sliced, and 1 bay leaf. Cook for 8-10 minutes, until very soft.
- Stir in 1kg of peeled diced starchy potatoes to coat. Add 1 liter of chicken broth and 100ml of heavy cream. Bring to a gentle simmer and cook for 10-15 minutes, until the potatoes are tender.
- Discard the bay leaf. Stir in two-thirds of 200g of smoked salmon, cut into strips, and season with salt and pepper. Ladle into bowls and top with the remaining salmon and 1 small snipped bunch of chives.