Recipe

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

• 1 Sweat leeks, garlic, and dried dill in oil in a large pot over medium heat until soft, 5 minutes.
• 2 Stir in potatoes and flour; cook 1 minute.
• 3 Add broth, capers, and 1 T lemon juice; stir until smooth.
• 4 Simmer until potatoes are tender, about 15 minutes, then reduce heat to low.
• 5 Add milk, cream, 1 T fresh dill, and all but 1 T smoked salmon.
• 6 Season with salt and pepper and keep warm; preheat broiler to high.
• 7 Trim crusts off bread slices to form a rectangle.
• 8 Cut each slice into triangle and broil until toasted, about 2 minutes.
• 9 Combine cream cheese, remaining fresh dill, 1 t lemon juice & salt to taste.
• 10 Spread cream cheese mixture on each triangle. top with remaining salmon pieces and serve with soup.