Creamy Dill Salmon Soup with Potatoes and Leeks: A Nordic Comfort Classic Recipe
This Creamy Dill Salmon Soup with Potatoes and Leeks is a comforting Nordic classic, perfect for chilly days. Featuring tender chunks of wild-caught salmon, sautéed leeks and shallots, and creamy Yukon Gold potatoes, this soup blends fresh dill and a splash of lemon juice for a bright, aromatic finish. The broth is enriched with heavy cream and lightly thickened with flour, offering a luscious texture that pairs beautifully with rustic bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Nordic
Ingredients
Scale
Main 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
Optional Ingredients
- ¼ cup dry white wine (for deglazing)
- 1 celery stalk, diced
- A pinch of chili flakes (for gentle heat)
Instructions
- Prep Your Veggies and Salmon: Begin by preparing all ingredients. Slice the leeks, dice the carrots and potatoes, chop the fresh dill, and cut the salmon into 1-inch chunks. Use fresh or thawed previously frozen salmon. Boneless fillets are best for easier eating.
- Sauté Aromatics: Heat a pot over medium heat and melt the butter. Add the chopped shallots (or onion), minced garlic, and sliced 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 up any browned bits from the bottom.
- Add Vegetables and Stock: Stir in the diced carrots, celery (if using), potatoes, and the bay leaf. Sprinkle the flour over the vegetables and stir for about a minute to lightly coat and help thicken the broth later. Pour in the fish or seafood stock and bring to a gentle boil.
- Simmer: Reduce heat to low and let the soup simmer gently for 15–20 minutes, until the potatoes are tender when pierced with a fork.
- Add Salmon: Carefully add the salmon chunks to the simmering broth. Continue to simmer for another 5–7 minutes, until the salmon turns opaque and flakes easily. Stir gently to avoid breaking the fish apart too much.
- Finish with Cream and Dill: Lower the heat further to low and stir in the heavy cream and most of the chopped fresh dill, reserving some for garnish. Warm the soup through gently without boiling after adding the cream. Taste and adjust seasoning with salt, black pepper, and a splash of fresh lemon juice.
- Serve: Ladle the creamy salmon soup into warm bowls. Garnish with the remaining dill. Serve with crusty rye bread or warm sourdough for dipping and enjoy your comforting Nordic meal.
Notes
- Use wild-caught salmon for best flavor and texture.
- If fish stock is unavailable, chicken stock is an acceptable substitute.
- Be careful not to boil the soup after adding heavy cream to prevent curdling.
- Delicate stirring when adding salmon keeps the chunks intact and visually appealing.
- Dry white wine is optional but adds complexity to the flavor base.
- Serve with crusty bread to soak up the delicious broth.
- Adjust the amount of fresh dill to your taste preference for herbal brightness.
Keywords: creamy salmon soup, dill salmon soup, Nordic salmon soup, potato salmon soup, leek and salmon chowder, comforting fish soup
