Ingredients

• 200 g, fillets, flaked Smoked trout
• 500 g, peeled and diced Potatoes
• 2 medium, white and pale green parts, thinly sliced Leeks
• 1 liter Vegetable broth
• 200 ml Full-fat sour cream or crème fraîche
• 1/4 cup, chopped Fresh dill
• 1-2 teaspoons (or more, to taste) Prepared horseradish
• 2 tablespoons Butter
• 1 tablespoon Olive oil
• to taste Salt
• to taste Freshly ground black pepper
• optional fresh dill sprigs, sour cream or smetana for serving

Instructions

1. 1

   In a large pot, melt butter with olive oil over medium heat. Add sliced leeks and sauté gently for 5-7 minutes until tender and translucent, without browning.

2. 2

   Add diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are very tender.

3. 3

   Remove the pot from heat. Using an immersion blender or by carefully transferring the soup in batches to a regular blender (be cautious with hot liquids!), blend the soup until smooth and creamy.

4. 4

   Return the blended soup to the pot over low heat. Stir in the sour cream/crème fraîche, chopped dill, and prepared horseradish. Mix well.

5. 5

   Gently fold in the flaked smoked trout into the soup. Heat gently for 2-3 minutes, just enough to warm the trout, without boiling.

6. 6

   Season with salt and freshly ground black pepper to taste.

7. 7

   Serve hot, garnished with a few fresh dill sprigs and, if desired, a small dollop of sour cream or smetana.