1. Heat a frying pan until hot then fry the bacon for 4-5 minutes, or until crisp and golden-brown. Remove the bacon from the pan and set aside. Keep warm.
2. Heat the vegetable oil in the same frying pan and fry the onion and celery for 4-5 minutes, or until softened. Add the potato, leeks, thyme and bay leaf and stir until well combined. Cook for a further 1-2 minutes, then add the stock. Bring the mixture to the boil, then simmer for 10-15 minutes, or until the potatoes are tender.
3. Just before serving, stir in the cream and smoked salmon and season, to taste, with salt and freshly ground black pepper. Ladle the soup into bowls and garnish with the crispy bacon, tomatoes and parsley.
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|Serving Size: 1 Serving (729g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 348 (53%)|
|Amt Per Serving||% DV|
|Total Fat 38.6g||52 %|
|Saturated Fat 15.6g||78 %|
|Monounsaturated Fat 14.1g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 173.9mg||54 %|
|Sodium 615mg||21 %|
|Potassium 1979.9mg||52 %|
|Total Carbohydrate 30.4g||9 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 24.4g|
|Protein 51.4g||73 %|
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Calories per serving: 662
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