Creamy Salmon Soup with Potatoes and Dill
This comforting salmon soup is a hearty and flavorful dish made with fresh salmon, creamy broth, tender potatoes, and aromatic leeks. Finished with dill for a refreshing touch, it's a perfect meal for cooler days or whenever you're craving a nutritious and satisfying soup.
Ingredients
- 2 cups water or fish stock
- 1 cup heavy cream
- 2 medium potatoes peeled and diced
- 1 leek sliced
- 300 grams fresh salmon fillet cubed
- 2 tablespoons butter
- Salt and pepper to taste
- 1/4 cup fresh dill chopped, plus more for garnish
Instructions
Prepare the Base:
- In a large pot, melt the butter over medium heat. Add the sliced leeks and cook until soft and fragrant, about 5 minutes.
- Add the diced potatoes and water or fish stock to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes until the potatoes are tender.
Add the Salmon and Cream:
- Stir in the cubed salmon and heavy cream. Simmer gently for another 5-7 minutes until the salmon is cooked through.
Season and Serve:
- Season the soup with salt and pepper to taste. Stir in the chopped dill.
- Ladle the soup into bowls, garnish with additional dill, and serve warm with crusty bread.
Notes
- Fish Stock Options: Use homemade fish stock for the best flavor or substitute with chicken stock in a pinch.
- Alternative Herbs: If dill isn't available, parsley or chives can be used for garnish.
- Make it Lighter: Replace heavy cream with milk for a lighter version.
- Storage: Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the salmon.