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Dill Salmon Soup with Potatoes and Leeks

Cozy Dill Salmon Soup with Potatoes and Leeks for Chilly Nights

This Dill Salmon Soup with Potatoes and Leeks is a warm, nourishing bowl that embraces you on chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soups
Cuisine: Finnish
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Salmon fillet skinless, preferably wild-caught
  • 2 cups Leeks use only white and light green parts
  • 2 medium Potatoes Yukon Gold or red potatoes are ideal
  • 1 medium Carrots optional but recommended
  • 2 cloves Garlic fresh is best
  • 1 medium Shallots or yellow onion use either as per preference
  • 2 tbl Butter unsalted is preferred
  • 2 tbl All-purpose flour substitute cornstarch for gluten-free
  • 4 cups Fish or seafood stock can use chicken stock as an alternate
For the Creamy Finish
  • 1 cup Heavy cream use half-and-half or whole milk for lighter version
  • 2 tbl Fresh dill fresh is superior to dried
  • 1 bay leaf Bay leaf remove before serving
  • Salt to taste
  • Black pepper to taste
  • 1 tbl Lemon juice preferably freshly squeezed
  • 1/4 cup Dry white wine omit if avoiding alcohol
Optional Aromatics
  • 1 stalk Celery dice if included
  • 1/2 tsp Chili flakes adjust based on preference

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Begin by washing and slicing the leeks, making sure to use only the white and light green parts. Dice the carrots, potatoes, and celery, and chop the fresh dill. Cut the salmon into 1-inch chunks.
  2. In a large pot, melt 2 tablespoons of unsalted butter over medium heat. Add the shallots (or yellow onion), minced garlic, and sliced leeks. Sauté for about 4-5 minutes until soft and fragrant.
  3. Add the diced carrots, celery, and potatoes to the pot along with a bay leaf. Sprinkle in 2 tablespoons of all-purpose flour, stirring continuously for about 1 minute.
  4. Pour in the fish or seafood stock, bringing the mixture to a gentle boil while stirring occasionally.
  5. Reduce heat to low and simmer for 15-20 minutes until the potatoes are tender.
  6. Gently fold in the salmon chunks and simmer for an additional 5-7 minutes until the salmon turns opaque.
  7. Reduce heat to low again, stir in 1 cup of heavy cream and most of the chopped dill. Warm through without boiling, then season with salt, black pepper, and lemon juice.
  8. Ladle the soup into warm bowls, garnishing with the remaining dill.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 25gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

Enjoy your Dill Salmon Soup with Potatoes and Leeks, pairing it with crusty bread for a cozy meal experience.

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