1Heat the butter in a large saucepan and add the carrot and bay leaf. Cook over a low heat for 10-12 mins or until the carrot is soft.
2Then stir 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.
3Add two-thirds of the smoked salmon, stir through and season.
4Serve the soup in deep bowls with the remaining smoked salmon and snipped dill on the top.