Creamy Dill Salmon Soup with Potatoes and Leeks
Easy creamy dill salmon soup with potatoes, carrots, and leeks simmered in a flavorful creamy broth for a hearty and satisfying seafood dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup / Seafood / Comfort Food
- Method: Simmering / Stovetop
- Cuisine: Nordic / European
Ingredients
1 lb skinless salmon fillet (cut into chunks)
2 medium leeks (white and light green parts, sliced)
4 medium Yukon Gold or red potatoes (peeled and diced)
2 carrots (peeled and diced)
1 celery stalk (diced, optional)
2 cloves garlic (minced)
1 small shallot or onion (chopped)
2 tbsp butter
1 tbsp all-purpose flour
4 cups fish or seafood stock (or chicken stock)
1 1/2 cups heavy cream
1/2 cup fresh dill (chopped)
1 bay leaf
1/4 cup dry white wine (optional, for deglazing)
1 tbsp lemon juice (fresh)
Salt (to taste)
Black pepper (to taste)
Pinch of chili flakes (optional)
Instructions
Prepare all ingredients: chop vegetables, dice potatoes, and cut salmon into chunks.
In a large pot, melt butter over medium heat. Add shallot/onion, garlic, and leeks. Sauté for 4–5 minutes until softened.
Deglaze with white wine (optional), scraping the bottom of the pot.
Add carrots, celery (if using), potatoes, and bay leaf. Sprinkle in flour and stir for 1 minute.
Pour in fish stock and bring to a gentle boil.
Reduce heat and simmer for 15–20 minutes until potatoes are tender.
Add salmon pieces and simmer for 5–7 minutes until cooked through and opaque.
Lower heat and stir in heavy cream and most of the dill. Do not boil after adding cream.
Season with salt, pepper, and lemon juice.
Serve hot, garnished with remaining dill.
Notes
Do not over-stir after adding salmon to keep chunks intact.
Add cream at the end to prevent curdling.
Fresh dill is essential for authentic flavor.
Soup thickens more as it rests. Add extra stock if needed.
