This easy soup has such a wonderful depth of flavor because of the leeks, garlic, and corn.
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients:
- 2 Tbsp. olive oil
- 2 medium leeks, sliced and well cleaned
- 2 cloves garlic, minced
- 2 cups frozen southern style hash brown potatoes
- 2 cups frozen corn
- 1 cup water
- 3 cups whole milk
- 1/4 cup flour
- 14 oz. can salmon, drained, skin and bones removed, flaked
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1/2 cup grated Parmesan cheese
Preparation:
Cook leeks and garlic in olive oil until tender. Add potatoes, corn and water and mix. Bring to a boil. Cover, reduce heat to low, and simmer 5-8 minutes until potatoes are tender, stirring occasionally.
In small bowl, combine 1 cup of the milk and flour and beat with wire whisk to combine. Add remaining milk and beat again. Add milk mixture to soup and stir well. Cook and stir until soup boils and thickens.
Add salmon and salt and pepper. Cook until thoroughly heated and serve. Sprinkle each serving with Parmesan cheese. Serves 6
