Description
Creamy Dill Salmon Soup is a rich, soothing one-pot meal with tender salmon, hearty potatoes, aromatic leeks, and fresh dill in a silky broth.
Ingredients
Scale
- 1 pound (about 450 g) salmon fillet, skin removed and cut into chunks
- 4–5 medium potatoes, peeled and cubed
- 1–2 leeks, sliced (white and light green parts only)
- 2 carrots, sliced (optional but traditional)
- 4 cups fish or vegetable stock
- ½–1 cup heavy cream (adjust for creaminess)
- 3–4 tablespoons fresh dill, chopped
- 2 tablespoons butter or olive oil
- Salt and black pepper to taste
- Optional: splash of lemon juice for brightness
Instructions
- Slice and rinse the leeks thoroughly. Peel and cube the potatoes. Slice the carrots if using.
- In a large pot, melt butter or heat olive oil over medium heat. Add leeks (and carrots) and sauté until softened, about 5–7 minutes.
- Pour in the stock and add the cubed potatoes. Season with a pinch of salt and pepper. Bring to a boil, then reduce heat and simmer 10–15 minutes, until potatoes are tender.
- Gently add salmon chunks and simmer 3–5 minutes, until cooked through. Avoid overcooking to keep it tender.
- Lower the heat, stir in the cream, and add fresh dill. Simmer 2–3 minutes to meld flavors.
- Taste and adjust with salt, pepper, and a splash of lemon juice if desired. Ladle into bowls and garnish with extra dill.
Notes
- Serve warm for a comforting meal.
- Pair with crusty bread for a complete experience.
- Adjust creaminess by varying the amount of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Nordic
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg