1
Heat the olive oil in a large pot over low heat. Add the leeks and garlic and sauté for 2 minutes.
2
Add the potato, celery, salt, and pepper and cook over medium heat for about 1 minute, stirring constantly.
3
Add the broth and simmer until potato is tender, about 15 minutes.
4
Add tomato paste and milk.
5
Mash or blend the vegetables to smooth the soup out (I used an immersion blender). It doesn't have to be totally blended, but some mashing or blending is recommended.
6
Add the salmon, and bring the mixture back to a simmer for a few minutes (but don't let it boil, or the milk will separate).
7
As it simmers, stir in the cream and dill or chives.

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Nutrition Facts
Serving Size 1 (342g) Recipe makes 6 servings
Calories 281
Calories from Fat 134		(47%)
Amount Per Serving		%DV
	Total Fat 15.0g	23%
	Saturated Fat 7.3g	36%
	Monounsaturated Fat 5.6g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 47mg		15%
Sodium 870mg		36%
Potassium 697mg		19%
Total Carbohydrate 23.3g		7%
	Dietary Fiber 2.6g	10%
	Sugars 3.3g
Protein 14.3g		28%
Vitamin A 1303mcg		26%
Vitamin B6 0.5mg		23%
Vitamin B12 1.7mcg		28%
Vitamin C 20mg		34%
Vitamin E 1mcg		5%
Calcium 160mg		16%
Iron 2mg		12%
detailed view... how is this calculated?

Smoked Salmon Chowder