Smoked Salmon Chowder With Salmon Croutons

Ingredients

• 1 cup leek, diced (both white and green parts)
• 1 tablespoon garlic, minced
• 1/2 teaspoon dried dill weed
• 1 tablespoon olive oil
• 2 cups red potatoes, diced
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 2 tablespoons capers with brine
• 1 tablespoon fresh lemon juice (not the bottled kind)
• 2 cups whole milk
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh dill, divided
• 4 ounces smoked salmon, chopped and divided
• salt and pepper
• 2 slices deli-style pumpernickel bread
• 2 ounces cream cheese, softened
• 1 teaspoon fresh lemon juice (not the bottled kind)

Directions

1. 1

   Sweat leeks, garlic, and dried dill in oil in a large pot over medium heat until soft, 5 minutes.

2. 2

   Stir in potatoes and flour; cook 1 minute.

3. 3

   Add broth, capers, and 1 T lemon juice; stir until smooth.

4. 4

   Simmer until potatoes are tender, about 15 minutes, then reduce heat to low.

5. 5

   Add milk, cream, 1 T fresh dill, and all but 1 T smoked salmon.

6. 6

   Season with salt and pepper and keep warm; preheat broiler to high.

7. 7

   Trim crusts off bread slices to form a rectangle.

8. 8

   Cut each slice into triangle and broil until toasted, about 2 minutes.

9. 9

   Combine cream cheese, remaining fresh dill, 1 t lemon juice & salt to taste.

10. 10

    Spread cream cheese mixture on each triangle. top with remaining salmon pieces and serve with soup.