Potato Leek Soup with Roasted Sockeye

With the weather starting to cool down, it’s time to start getting into the soups! This velvety soup pairs so well with the roasted wild BC sockeye salmon. Adding some spice of your choice will bring on all the warm feelings!


  • 1 portion Wild BC Sockeye Salmon per person

  • 1 tbsp Grapeseed Oil

  • Salt and Pepper

For the Potato Leek Soup

  • 2 tbsp Butter

  • 1 cup ( roughly 3 small ) Leeks – Trimmed of the dark green, and chopped fine

  • 1/3 cup Onion ( roughly 1 small ) – Fine Chop

  • 1 clove Garlic – Fine Chop

  • 2 small Russet Potato – Peeled and cut into 1/8ths

  • 4 cup Chicken Stock

  • 1 Bay Leaf

  • ½ cup Half and Half Cream – Warmed to Luke Warm


  • Chili Oil

  • Extra Cream

  • Green Onions

  • Sourdough Croutons

For the Dipping Sauce

  • 1 tbsp Gochujang Sauce

  • 2 tbsp Maple Syrup

  • ½ tsp Salt

  • ½ tsp Sesame Oil

  • ½ tsp White Vinegar

  • ½ tsp Fresh Pepper

  • ½ tsp Soy Sauce

Serve with

  • Green Onion – Fine Diced

  • White and Black Sesame Seeds


  1. Start by adding the butter to a deep pot and bring it to a medium heat. Once the butter is melted, add the leeks, onion and garlic. Sweat this off for roughly 7-10 min. You don’t want color on the Veg, so stir it often.

  2. Add the Chicken Stock, Bay Leaf and Potatoes to the pot and bring to a hard simmer. Allow to roll till the potatoes are cooked through and fall apart. Remove the Bay Leaf when the potatoes are cooked and place all of the pot ingredients into a blender.

  3. Blend on High for 30-40 secs or till the soup is smooth and velvety. Salt and Pepper to taste and pour all the soup back into a clean pot. Add your warmed cream to the pot and stir in. Taste and season again. Bring to low heat and allow the soup to come together.

  4. While this is happening, Let’s get on the Wild BC Sockeye! Oil, Salt and Pepper the Sockeye. If using the Air Fryer, cook at 400f for 7 min. If using the oven, 400f for 10 min. I prefer the Air Fryer to be honest here, it gives the flesh of the Sockeye a nice firm texture with a slight crispness to it. Once the Sockeye has cooked, remove the skin from the back of it.

  5. To serve, pour the soup into a lower-rim bowl. Place the Sockeye portion into the soup. Garnish with a swirl of cream, chili oil, green onions and some crunchy croutons for a bit of added texture!

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