Creamy Dill Salmon Soup with Potatoes and Leeks Recipe
This Creamy Dill Salmon Soup with Potatoes and Leeks is a comforting Nordic classic combining tender chunks of wild-caught salmon, creamy broth, and fresh dill. Packed with nutritious vegetables like leeks, potatoes, and carrots, and enriched with heavy cream, this soup is perfect for chilly days. The subtle flavors are enhanced by a splash of white wine and a hint of lemon juice, creating a deliciously warming dish that’s easy to prepare on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Nordic
Ingredients
Scale
Main Ingredients
- 1 pound salmon fillet, skinless and cut into bite-sized chunks
- 2 medium leeks, white and light green parts only, thinly sliced
- 4 medium Yukon Gold or red potatoes, peeled and diced
- 2 medium carrots, peeled and diced
- 2 cloves garlic, minced
- 1 small shallot or yellow onion, finely chopped
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 4 cups fish or seafood stock (or substitute with chicken stock)
- 1 ½ cups heavy cream
- ½ cup fresh dill, chopped
- 1 bay leaf
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon freshly squeezed lemon juice
Optional Ingredients
- ¼ cup dry white wine (for deglazing)
- 1 celery stalk, diced
- A pinch of chili flakes (for gentle heat)
Instructions
- Prep Your Veggies and Salmon: Slice the leeks, dice the carrots and potatoes, chop the dill, and cut the salmon into 1-inch chunks. Use fresh or thawed boneless salmon fillets for ease of eating.
- Sauté Aromatics: In a pot over medium heat, melt the butter. Add the shallots (or onion), garlic, and leeks. Sauté gently for 4–5 minutes until softened and fragrant but not browned. If using white wine, pour it in now to deglaze, scraping up any bits from the bottom of the pot.
- Add Vegetables and Stock: Stir in the carrots, celery (if using), potatoes, and bay leaf. Sprinkle the flour over the ingredients and stir for about a minute to lightly thicken the broth. Pour in the fish or seafood stock, then bring the mixture to a gentle boil.
- Simmer: Reduce heat and let the soup gently simmer for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
- Add Salmon: Carefully add the salmon chunks to the simmering broth. Continue simmering for another 5–7 minutes, until the fish turns opaque and flakes easily. Stir gently to avoid breaking the salmon pieces.
- Finish with Cream and Dill: Lower the heat to low. Stir in the heavy cream and most of the fresh dill, saving some dill for garnish. Warm through without boiling. Season with salt, pepper, and a touch of freshly squeezed lemon juice to brighten the flavors.
- Serve: Ladle the soup into warm bowls and garnish with the remaining dill. Serve alongside crusty rye bread or warm sourdough for dipping.
Notes
- To keep the salmon chunks intact, stir gently and avoid overcooking when adding the fish.
- Using fish or seafood stock enhances the Nordic flavor, but chicken stock can be substituted if necessary.
- For a dairy-free version, substitute heavy cream with coconut milk or a plant-based cream alternative.
- The optional white wine adds a nice layer of complexity but can be omitted if preferred.
- Chili flakes add gentle heat and can be adjusted or left out based on taste.
- The soup is best served fresh but can be refrigerated for up to 2 days; reheat gently to avoid curdling the cream.
Keywords: salmon soup, creamy dill soup, Nordic soup recipe, seafood soup, comforting soup, dill and salmon, potato leek soup
