Name: Creamy Dill Salmon Soup with Potatoes and Leeks: A Nordic Comfort Classic Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Nordic
Ingredients: 1 pound skinless wild-caught salmon fillet, 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 (or substitute chicken stock); 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; ¼ cup dry white wine (for deglazing); 1 celery stalk, diced; A pinch of chili flakes (for gentle heat)

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Introduction

This creamy dill salmon soup with potatoes and leeks is a comforting Nordic classic perfect for chilly days. Rich and flavorful, it combines tender salmon with aromatic vegetables and a hint of fresh dill for a warming bowl of goodness.

A creamy soup is served in a white bowl, filled with several layers. The base layer is a pale cream-colored broth mixed with small green herbs spread evenly. On this, there are several chunks of soft pink salmon placed near the center. Around the salmon, pieces of light yellow potatoes and small orange carrot slices are scattered. Diced green celery and darker green herb sprinkles cover the soup throughout. The dish is garnished with a small bunch of fresh, finely chopped green dill right in the center, adding a vibrant touch. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound skinless salmon fillet, 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: ¼ cup dry white wine for deglazing
Optional: 1 celery stalk, diced
Optional: a pinch of chili flakes

Instructions

Step 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. Use fresh or thawed frozen salmon for best results.
Step 2: In a pot over medium heat, melt the butter. Add shallots (or onion), garlic, and leeks. Sauté gently for 4–5 minutes until softened and fragrant, avoiding browning. If using white wine, pour it in now to deglaze and scrape any bits from the bottom.
Step 3: Stir in the carrots, celery (if using), potatoes, and bay leaf. Sprinkle the flour over the vegetables and stir for about a minute to help thicken the broth.
Step 4: Pour in the fish stock and bring the mixture to a gentle boil.
Step 5: Reduce heat and let the soup simmer for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
Step 6: Add the salmon chunks carefully to the simmering broth. Simmer for an additional 5–7 minutes until the salmon turns opaque and flakes easily. Stir gently to keep the fish pieces intact.
Step 7: Lower the heat further and stir in the heavy cream and most of the chopped fresh dill, reserving some for garnish. Warm through gently without boiling.
Step 8: Taste the soup and adjust seasoning with salt, black pepper, and lemon juice.
Step 9: Ladle the soup into warm bowls and garnish with the remaining dill. Serve with crusty rye bread or warm sourdough for dipping.

Tips & Variations

Use wild-caught salmon for better flavor and texture.
Substitute celery with fennel for a slightly different aromatic base.
Add a pinch of chili flakes for a gentle heat that complements the creaminess.
If you prefer a thicker soup, mash some of the potatoes before adding the salmon.
For a lighter version, replace heavy cream with half-and-half or whole milk, but avoid boiling afterward to prevent curdling.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent separation. If the soup thickens too much when chilled, add a splash of stock or water when reheating to loosen it up.

How to Serve

A green bowl filled with creamy soup showing several layers: chunks of pink salmon pieces scattered throughout, large yellow potato pieces, small cubes of orange carrots, and green herbs mixed in, all floating in a thick white creamy broth with specks of finely chopped green herbs on top, placed on a white marbled texture surface photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this soup?

Yes, thawed frozen salmon works well. Just make sure it is fully thawed and patted dry before adding to the soup.

What can I substitute if I don’t have fish stock?

You can use chicken stock or vegetable stock as a substitute. Fish stock adds the most authentic flavor, but these alternatives work fine in a pinch.