Creamy Dill Salmon Soup with Potatoes and Leeks

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Salmon fillet (skinless, preferably wild-caught – 1 pound, cut into bite-sized chunks)
• Leeks – 2 medium (white and light green parts only, thinly sliced)
• Potatoes – 4 medium Yukon Gold or red potatoes (peeled and diced)
• Carrots – 2 medium (peeled and diced)
• Garlic – 2 cloves (minced)
• Shallots or yellow onion – 1 small (finely chopped)
• Butter – 2 tablespoons
• All-purpose flour – 1 tablespoon (for light thickening)
• Fish or seafood stock – 4 cups (or chicken stock if needed)
• Heavy cream – 1 ½ cups
• Fresh dill – ½ cup (chopped)
• Bay leaf – 1
• Salt – to taste
• Black pepper – to taste
• Lemon juice – 1 tablespoon (freshly squeezed)
• Dry white wine – ¼ cup (for deglazing)
• Celery stalk – 1 (diced, optional)
• Chili flakes – a pinch (optional for gentle heat)

Directions

I start by preparing all my ingredients first. I slice the leeks, dice the potatoes and carrots, chop the dill, and cut the salmon into bite-sized chunks so everything is ready to go.

I melt butter in a large pot over medium heat. I add the shallots (or onion), garlic, and leeks, then sauté until they become soft and fragrant. If I’m using white wine, I pour it in at this stage to deglaze the pot and lift any flavor from the bottom.

I add the carrots, celery (if using), potatoes, and bay leaf. I sprinkle in the flour and stir well so it coats the vegetables evenly. I then pour in the fish stock and bring everything to a gentle boil.

I reduce the heat and let the soup simmer until the potatoes are tender and cooked through. This usually takes around 15–20 minutes.

I gently add the salmon chunks into the hot broth and let them cook until they become opaque and flaky. I stir carefully so I don’t break the fish apart too much.

I lower the heat and stir in the heavy cream along with most of the fresh dill, saving some for garnish. I let the soup warm through without boiling. I season it with salt, pepper, and a splash of lemon juice to brighten the flavor.

I serve the soup hot, garnished with extra dill and often with crusty bread on the side.

Servings and timing

I usually get about 4 servings from this recipe.

Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. I reheat the soup slowly over low heat so the cream doesn’t separate and the salmon stays tender. I avoid boiling it again and prefer gentle warming while stirring occasionally.

FAQs

Can I use frozen salmon for this soup?

I can use frozen salmon as long as I thaw it completely and pat it dry before adding it to the soup.

What type of potatoes work best?

I prefer Yukon Gold or red potatoes because they hold their shape well and give a creamy texture.

Can I skip the wine in the recipe?

I can skip the wine if I want, but I sometimes replace it with a splash of extra stock and a bit of lemon juice for acidity.

How do I prevent the cream from curdling?

I make sure to lower the heat before adding cream and avoid boiling the soup afterward.

Can I make this soup ahead of time?

I can prepare the base ahead of time, but I prefer adding the salmon and cream fresh for the best texture and flavor.

Conclusion

I enjoy making this creamy dill salmon soup because it feels both comforting and fresh at the same time. I like how the dill, lemon, and creamy broth balance the richness of the salmon. It’s a simple, cozy dish that I often return to when I want something warm, nourishing, and satisfying.

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