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Creamy Dill Salmon Soup with Potatoes and Leeks Recipe

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4.5 from 116 reviews

A comforting and creamy dill salmon soup featuring tender salmon chunks, potatoes, and leeks in a rich, flavorful broth enhanced with fresh dill and a touch of lemon. Perfect for a cozy meal, this soup balances fresh seafood flavors with hearty vegetables and a smooth creamy finish.

Ingredients

Main Ingredients

  • 1 pound salmon fillet skinless, preferably wild-caught, 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 (substitute chicken stock if needed)
  • 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 but Recommended

  • ¼ cup dry white wine (for deglazing)
  • 1 celery stalk, diced
  • Pinch of chili flakes

Instructions

  1. Prep Your Veggies and Salmon: Slice the leeks, dice the carrots and potatoes, chop the dill, and cut the salmon into 1-inch chunks. Ensure the salmon is boneless and thawed if previously frozen for ease of cooking.
  2. Sauté Aromatics: In a pot over medium heat, melt the butter. Add the shallots or onions, garlic, and leeks. Sauté gently for 4–5 minutes until softened and fragrant without browning. If using white wine, pour it in now to deglaze the pot, scraping any browned bits off the bottom.
  3. Add Vegetables and Stock: Stir in the diced carrots, celery (if using), potatoes, and add the bay leaf. Sprinkle the flour over the ingredients and stir for about one minute to help thicken the broth. Pour in the fish or chicken stock and bring the mixture to a gentle boil.
  4. Simmer: Reduce the heat to low and let the soup simmer for 15–20 minutes until the potatoes are tender when pierced with a fork.
  5. Add Salmon: Gently add the salmon chunks to the simmering broth. Continue to simmer for an additional 5–7 minutes until the salmon turns opaque and flakes easily. Stir carefully to avoid breaking the fish apart.
  6. Finish with Cream and Dill: Lower the heat to a gentle warmth. Stir in the heavy cream and most of the fresh dill, reserving some dill for garnish. Heat through without boiling. Taste and adjust seasoning with salt, pepper, and a splash of lemon juice.
  7. Serve: Ladle the soup into warm bowls and garnish with the remaining fresh dill. Serve alongside crusty rye bread or warm sourdough for dipping.

Notes

  • Use wild-caught salmon for best flavor and texture.
  • If you don’t have fish stock, chicken stock is a suitable substitute.
  • Be careful not to boil the soup after adding cream to prevent curdling.
  • For a gentle heat, add a pinch of chili flakes with the aromatics.
  • Deglazing with white wine adds depth but can be omitted if preferred.

Find it online: https://forkoria.com/creamy-dill-salmon-soup-with-potatoes-and-leeks-recipe/