Ingredients
5 slices bacon, chopped
3 leeks, chopped
1 onion, finely chopped
1 garlic clove, minced
1 russet potato, peeled and cubed
1 stalk celery, finely chopped
1 tbsp fresh parsley, chopped
1/2 tsp salt
1/2 tsp freshly ground black pepper
8 ounces smoked salmon, flaked
2 cups vegetable broth
2 cups milk
1/2 cup heavy cream

Directions
1. Cook the bacon in a large pot over medium heat. Add the onions and celery. Cook and stir until bacon is crisp and onions and celery are tender.
2. Add the carrots, green onions, and parsley. Pour in the water and vegetable stock. Season the soup with salt and pepper.
3. Simmer over low heat until all ingredients are tender. Add the potato and simmer for 20 minutes.
4. In a small skillet, melt the butter. Stir in the flour until smooth. Cook until the mixture is light brown.
5. Pour it into the pot with the vegetables. Add the milk and cream into the pot, stirring constantly.
6. Stir in smoked salmon and cook over medium heat until hot. Garnish with leeks. Serve warm.