Print

Creamy Dill Salmon Soup with Potatoes and Leeks Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 123 reviews

This creamy dill salmon soup combines tender chunks of wild-caught salmon with tender potatoes, leeks, and aromatic vegetables in a rich, velvety broth. Infused with fresh dill and a hint of lemon, this comforting soup is perfect for cozy evenings. A light thickening with flour and a touch of heavy cream add luxurious texture without overpowering the delicate seafood flavors.

Ingredients

Main Ingredients

  • 1 pound 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
  • 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 chicken stock as substitute)
  • 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
  • A pinch of chili flakes

Instructions

  1. Prep Your Veggies and Salmon: Slice the leeks, dice carrots and potatoes, chop dill, and cut salmon into 1-inch chunks. Use fresh or thawed wild-caught salmon fillets, skinless and boneless for best results.
  2. Sauté Aromatics: In a pot over medium heat, melt butter. Add shallots (or onion), garlic, and leeks. Sauté gently for 4–5 minutes until softened and fragrant but not browned. If using white wine, pour in now to deglaze, scraping up any bits from the bottom.
  3. Add Vegetables and Stock: Stir in carrots, celery (if using), potatoes, and the bay leaf. Sprinkle with flour and stir for 1 minute to lightly thicken. Pour in fish stock and bring to a gentle boil.
  4. Simmer: Reduce heat and let soup simmer for 15–20 minutes until potatoes are tender when pierced with a fork.
  5. Add Salmon: Carefully add salmon chunks to simmering broth. Simmer for an additional 5–7 minutes until salmon is opaque and flakes easily, stirring gently to avoid breaking the fish.
  6. Finish with Cream and Dill: Lower heat to low and stir in heavy cream and most of the chopped dill, reserving some for garnish. Warm through without boiling. Season with salt, pepper, and lemon juice to taste.
  7. Serve: Ladle soup into warm bowls, garnish with remaining fresh dill, and serve with crusty rye or sourdough bread for dipping.

Notes

  • Use wild-caught salmon for best flavor and texture.
  • Do not let the soup boil after adding heavy cream to prevent curdling.
  • Deglazing with white wine adds depth but can be omitted for a non-alcoholic version.
  • Celery and chili flakes are optional but enhance aromatic complexity and subtle heat.
  • The soup can be reheated gently; avoid vigorous boiling upon reheating.
  • For gluten-free version, substitute the all-purpose flour with a gluten-free thickener like cornstarch.

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