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Potato and Leek Soup with Cream Cheese and Lox
Recipe by: (Serves 6)

Ingredients:
1 medium-sized yellow onion, sliced
2 large leeks, white part only, sliced
1 Tbsp butter

1 large Russet (baking) potato, peeled and sliced
5 cups DK Chicken or Vegetable Stock
1 tsp salt

5 oz soft cream cheese
¼ cup chopped fresh dill
¼ lb smoked salmon, finely diced

Method:
Heat a 4-quart saucepot over medium heat, and melt the tablespoon of butter. Add the sliced onion and leek, and cook, stirring, for five minutes. Add the stock, the potato, and the salt, and bring to a boil. Reduce to a simmer, and cook for 30 minutes, or until the potatoes are soft. Remove from the heat, and allow to cool for fifteen minutes.

In small batches, blend the soup on low speed, then increase the speed to high. Add the cream cheese, one tablespoonful at a time, and continue to blend until completely melted and smooth. Keep the soup warm until ready to serve.

To serve, heat the soup, pour into individual bowls or a crock pot, and sprinkle the chopped dill and smoked salmon on top.

Note: this soup can also be served chilled, and makes an excellent variation on Vichyssoise.

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