Heat the oil in a large pan and sauté the sliced leeks for 6 minutes. Add the chopped potatoes and stock and bring to the boil. Simmer for 16-18 minutes, until the potatoes are tender. Add half the salmon and cook for a further 2 minutes.
Process in a blender or food processor with the creamed horseradish and cream until smooth. Return to the pan, add the remaining chunks of salmon and reheat until the salmon is cooked – about 2-3 minutes.
Serve garnished with snipped chives.
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.