When the weather calls for a bowl of soul-warming comfort, nothing hits quite like a creamy dill salmon soup with potatoes and leeks. This cozy soup is inspired by lohikeitto, the beloved finnish salmon soup known for its velvety texture, buttery fish, and the herbal kiss of fresh dill. It’s the kind of soup that tastes like a warm hug—perfect for chilly evenings, Sunday dinners, or just a nourishing homemade meal that feels a little special. And don’t be fooled by its depth of flavor; this fish soup recipe is easy enough for even a weeknight dinner.
Whether you're a fan of classic fish soups and stews or searching for new seafood soup recipes to try, this creamy salmon number deserves a place in your rotation.
Creamy Dill Salmon Soup with Potatoes and Leeks
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Main Course, Soup
Cuisine Scandinavian
Large heavy-bottomed pot or Dutch oven Ideal for even heat distribution; an enameled cast-iron Dutch oven works beautifully.
Cutting board and sharp knife For prepping the vegetables and salmon.
Ladle For serving without disrupting the flaky salmon chunks.
Wooden Spoon or Spatula To sauté and stir without scratching your pot.
Soup bowls Deep bowls are best to catch every bit of broth.
- Salmon fillet skinless, preferably wild-caught – 1 pound, cut into bite-sized chunks
- Leeks – 2 medium leeks 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 substitute with 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
Optional but Recommended
- Dry white wine – ¼ cup for deglazing (adds complexity)
- Celery stalk – 1 diced (for added aromatic base)
- Chili flakes – a pinch for gentle heat
Prep Your Veggies and Salmon
Begin by prepping all your ingredients. Slice the leeks, dice the carrots and potatoes, chop your dill, and cut the salmon into 1-inch chunks. The salmon can be fresh or previously frozen (thawed), and boneless fillets work best for ease of eating.
Sauté Aromatics
In your pot over medium heat, melt the butter. Add shallots (or onions), 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.
Add Vegetables and Stock
Stir in the carrots, celery (if using), potatoes, and a bay leaf. Sprinkle the flour and stir for a minute—it helps lightly thicken the broth later. Pour in the fish stock and bring everything to a gentle boil.
Simmer
Lower the heat and let the soup simmer for about 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. Simmer for another 5–7 minutes until the fish turns opaque and flakes easily. Be gentle when stirring so the fish doesn’t break apart too much.
Finish with Cream and Dill
Reduce the heat to low. Stir in the heavy cream and most of the fresh dill, saving some for garnish. Let the soup warm through—don’t boil after adding cream. Taste and season with salt, pepper, and a touch of lemon juice.
Serve
Ladle into warm bowls and garnish with the remaining dill. Serve with crusty rye bread or warm sourdough for dipping.
Pairings
This creamy dill salmon soup pairs best with simple, clean sides that let the soup shine:
- Bread: Dark rye bread, sourdough, or seeded crackers provide texture and soak up the broth wonderfully.
- Salads: A light cucumber-dill salad or arugula with lemon vinaigrette adds a refreshing contrast.
- Drinks: A dry white wine (like Sauvignon Blanc), crisp cider, or even a mild pale ale complement the richness of the soup.
- Dessert: To stick with Nordic influence, finish with a light berry compote or lingonberry tart.
FAQs
1. What kind of salmon is best for this soup?
Fresh wild-caught salmon (like sockeye or coho) offers the best flavor and texture, but Atlantic salmon works just fine. Avoid overly fatty cuts, and remove skin if using fillets. If using frozen salmon, make sure it's fully thawed before adding.
2. Can I substitute another fish?
Yes, cod or haddock make great alternatives and give the soup a slightly lighter flavor. If you’re curious about seafood soups and stews, you can even use a mix—shrimp, scallops, or chunks of white fish all work well. Though this isn't a tuna soup, in a pinch, well-drained canned tuna could be used for a quick version (though it changes the texture significantly).
3. Is this soup healthy?
Yes—this is essentially a salmon chowder recipe healthy option. It includes lean protein, root vegetables, and heart-healthy fats from salmon. You can lighten it further by using half-and-half or whole milk instead of cream. Plus, the broth is rich in nutrients, especially when made from fish bones.
4. Can I freeze it?
You can, but with caution. Creamy soups can sometimes separate after freezing. For best results, freeze the base (before adding cream), then add cream when reheating. Always cool completely before freezing and store in an airtight container.
5. How does this compare to a traditional Finnish salmon soup?
This recipe is closely inspired by lohikeitto, the classic finnish salmon soup. Traditional finnish salmon soup typically uses a clear fish broth, leeks, potatoes, cream, and plenty of dill—just like this version. The main difference is that this version leans slightly richer with a hint of flour and butter for more body.
