Makes 4-6 servings. Difficulty
1 Tablespoon olive oil 3 medium leeks, white and light green parts only, rinsed and sliced 1 garlic clove, minced 2 large red potatoes, cubed 1 large celery stalk, chopped 2 medium carrots, chopped 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 cups gf vegetable stock 2 Tablespoons tomato paste 2 cups milk 8 oz. smoked salmon, flaked 1/2 cup heavy cream 2 Tablespoons Italian parsley, chopped Salt and freshly ground black pepper
Heat the olive oil in a large, heavy bottomed pot over medium heat. Add the leeks and garlic and saute for about 3-4 minutes. Add the potato, celery and carrots to the pan and cook over medium heat for about 1 minute. Add the salt and freshly ground black pepper and vegetable stock and simmer until vegetables are tender, about 15-20 minutes. Add the tomato paste; stir to incorporate. Add the milk then add the salmon. Bring the mixture to a simmer (dont boil or the milk will separate). As the chowder simmers, stir in the cream. Adjust seasonings to taste with salt and freshly ground black pepper. Remove from heat and ladle soup into shallow soup bowls. Garnish with fresh parsley and serve.