Creamy Dill Salmon Soup with Potatoes and Leeks

Prep Time 15

Cook Time 35

Total Time 50

Course Main Course, Soup

Cuisine Scandinavian

Servings 4

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

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.

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.

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.

Lower the heat and let the soup simmer for about 15–20 minutes, or until the potatoes are tender when pierced with a fork.

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.

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.

Ladle into warm bowls and garnish with the remaining dill. Serve with crusty rye bread or warm sourdough for dipping.