2 Bay Leaves
2 Each Leeks
1 Bunch Celery
2 Onions, Diced
3 Cups Flour
4 Garlic Cloves
2 Carrots, Peeled & Diced
3 Tablespoons Old Bay Seasoning
4 Cups Potatoes, Diced
3 Cups Corn Kernels
2 Cups Roasted Red Peppers, Diced
1 Bottle White Wine
1 Gallon Whole Milk
3 Quarts Heavy Cream
2 Pounds Cream Cheese
1 Bunch Fresh Dill, Chopped
2 Pounds Smoked Salmon, cut into 1” pieces
1.Melt the butter in a large pot.
2.Add the leeks, bay leaves, celery, onion, garlic, carrot and bay leaves and sauté until the vegetables are softened.
3.Season with the Old Bay Seasoning.
4.Add the flour to the vegetables and stir to form a roux.
5.Deglaze with the white wine and add the milk and cream.
6.Stir with a wire whisk to allow the flour mixture to mix well.
7.Allow this to simmer until slightly thickened.
8.Add the 2 cups of corn, roasted red peppers and the potatoes.
9.Simmer until the potatoes are tender.
10.Wisk in the cream cheese until smooth.
11.Puree 1 cup of the corn and 1 cup of the smoked salmon with 2 cups of the cream in a blender and add this puree back into the soup.
12.Add the smoked salmon and the fresh dill.
13.Season with salt & pepper and adjust as needed.