Description
Creamy Dill Salmon Soup is a cozy Scandinavian-inspired soup made with tender salmon, potatoes, leeks, fresh dill, and a silky cream broth. Comforting, nourishing, and perfect for an easy weeknight dinner.
Ingredients
1 lb salmon fillet, skinless, 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
1 small shallot or yellow onion, finely chopped
2 cloves garlic, minced
2 tablespoons butter
1 tablespoon all-purpose flour
4 cups fish or seafood stock (or chicken stock)
1½ cups heavy cream
½ cup fresh dill, chopped
1 bay leaf
Salt, to taste
Black pepper, to taste
1 tablespoon fresh lemon juice
Optional:
¼ cup dry white wine
1 celery stalk, diced
Pinch of chili flakes
Instructions
Prep all ingredients by slicing leeks, dicing vegetables, chopping dill, and cutting salmon into chunks.
Melt butter in a large pot over medium heat. Add shallot, garlic, and leeks; sauté 4–5 minutes until soft.
Deglaze with white wine if using, scraping the bottom of the pot.
Add carrots, potatoes, celery (if using), bay leaf, and flour. Stir for 1 minute.
Pour in stock and bring to a gentle boil. Reduce heat and simmer 15–20 minutes until potatoes are tender.
Gently add salmon and simmer 5–7 minutes until opaque and flaky.
Lower heat and stir in cream, dill, lemon juice, salt, and pepper. Do not boil. Serve warm.
Notes
Fresh dill is essential for flavor—avoid dried dill.
Reheat gently to prevent overcooking the salmon.
Add extra stock if the soup thickens too much.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 135 mg