Potato Soup with Green Olives & Smoked Salmon

Soups aren’t just for cold weather and cosy blankets.
Some, like this one, are meant to be enjoyed warm — when the air starts to cool down, the days get shorter, and the craving for comfort returns... without giving up on freshness.

This creamy potato soup, enriched with Nocellara green olives, a splash of dry vermouth, and our artisanal smoked salmon, strikes the perfect balance between round, mellow flavours and bright Mediterranean notes.

Perfect served with a few crispy crostini, maybe out on the terrace at sunset, or as a refined starter for a dinner with friends.

And if you’ve never cooked with vermouth before, you should know it’s a hidden gem in savoury recipes too (not just cocktails!).
Here’s a great article with tips to explore its full potential. 

 

Ingredients (serves 3–4):

• 200g Smokin’ Brothers smoked salmon 
• 4 large potatoes
• 1 litre vegetable stock
• 1 onion (or leek)
• Double shot of dry vermouth
• 80g pitted green olives (Nocellara)
• Fresh parsley
• Salt and pepper
• Extra virgin olive oil

 

Method:

1. Peel the potatoes and let them soak in cold water.
2. Dice the onion, roughly chop the parsley, and cut the olives into small pieces.
3. In a large pot, sauté the onion, parsley, and olives in a drizzle of olive oil.
4. Add the chopped potatoes, pour in the vermouth and let the alcohol evaporate.
5. Cover with vegetable stock and cook until the potatoes are soft.
6. Blend everything with an immersion blender until smooth and creamy. Season with salt and pepper to taste.

How to serve:

Just slightly warm is perfect.
Ladle into bowls, garnish with thin slices of smoked salmon, a few whole or chopped olives, and fresh parsley. Finish with a drizzle of olive oil and — if you like — some toasted bread on the side.

 

This dish sits somewhere between home-cooked comfort and aperitivo-style freshness — warm yet vibrant, simple yet full of character.
Ideal for those in-between days, when summer softens but your appetite stays bold.

Missing the key ingredient? Find it right here.

 

Credits:
Foodstyling and recipes: Kerstin Hartwig