Yields 4 ¾ quarts
3 lbs Leeks, cleaned and sliced (211907)
2 Fresh Fennel Bulbs, Sliced (9111931)
¾ cup Fresh Chives (8436365)
2T Butter (703157)
5 cups Chicken Stock
1 Bay Leaf
3 lbs Yukon Gold Potatoes, peeled (6075907)
5 cups Manufacturing Cream (9279951)
½ cup All Purpose Flour (4341632)
1 ½ T Kosher Salt (773473)
1 tsp Garlic, minced (36187410
1 lb Smoked Salmon (3526134)
Add butter to a 8 quart pan and heat over medium heat. Add leeks, fennel, salt and pepper then sauté until veggies are translucent. Add garlic and bay leaf then cook for an additional two minutes.
Add flour and mix until thoroughly incorporated. Add potatoes, bay leaf and chicken stock then bring to a boil over high heat, stirring often; reduce heat and allow to soup to simmer until potatoes are tender (about 15-20 minutes).
Stir in cream then use an immersion blender to puree until smooth.
Serve warm with thinly sliced smoked salmon and chive garnish.
Recipes By: US Foods – San Francisco Culinary Team