1Heat the butter in a large saucepan and add the leeks and bay leaf. Cook over a low heat for 8-10 mins or until the leek is really soft.
3Stir through the potatoes until coated in the butter. Pour over the stock and cream and bring to the simmer, then gently bubble for 10-15 mins until the potatoes are really tender.
5Add two-thirds of the smoked salmon, stir through and season.
7Serve with smoked salmon and snipped chives/dill on the top.