Creamy potato and sauerkraut soup, with hot smoked salmon Recipe

Heat 1 tbsp olive oil in a large saucepan over medium heat.
Add the thinly sliced white part of a leek, cover with a tight-fitting lid and cook for 4 minutes or until softened. 

Add 300g starchy potatoes, 1/2l vegetable stock, 90g sauerkraut and black pepper and cook, covered, for 10 minutes or until the potato has softened. Remove from the heat and, using a hand-held stick blender, blend until smooth. 

Return the mixture to the pan over medium heat and stir in 60g crème fraîche. 

Divide the soup between serving bowls and top with dots of crème fraîche, extra sauerkraut, flakes of hot smoked salmon, finely chopped dill and pepper to serve.

(Here Donna Hays original recipe)

from simple food, looking good
Creamy potato and sauerkraut soup, with hot smoked salmon Recipe