Introduction

This Creamy Dill Salmon Soup with Potatoes and Leeks is a comforting bowl perfect for chilly days. Packed with tender salmon, fresh dill, and creamy broth, it offers both rich flavors and nourishing ingredients in every spoonful.

A white bowl filled with creamy soup, showing layers of light pink salmon chunks, orange carrot slices, off-white potato pieces, and green dill herbs floating throughout. A large lemon wedge rests on the surface, and a gold spoon dips into the soup from the right side. The soup has a slightly frothy texture with small black pepper specks sprinkled on top. The bowl sits on a white marbled surface, with a wooden pepper grinder and fresh dill in the background, along with a knife lying to the right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound salmon fillet (skinless, 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 (can 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 fresh lemon juice
¼ cup dry white wine (for deglazing)
1 celery stalk (diced)
A pinch of chili flakes

Instructions

Step 1: Prep your veggies and salmon by slicing the leeks, dicing the carrots, potatoes, and celery, chopping the dill, and cutting the salmon into 1-inch chunks. Use fresh or fully thawed boneless salmon fillets 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 without browning. Pour in the white wine to deglaze, scraping the bottom to lift any flavorful bits.
Step 3: Stir in the carrots, celery, potatoes, bay leaf, and chili flakes. Sprinkle the flour over the vegetables and stir for about a minute to combine and lightly thicken the broth.
Step 4: Pour in the fish stock and bring the mixture to a gentle boil. Reduce the heat and simmer for 15–20 minutes until the potatoes are tender when pierced with a fork.
Step 5: Carefully add the salmon chunks to the pot. Simmer for another 5–7 minutes until the fish is opaque and flakes easily, stirring gently to keep the fish pieces intact.
Step 6: Lower the heat to low and stir in the heavy cream and most of the fresh dill, reserving some for garnish. Warm the soup through without boiling, then season with salt, pepper, and lemon juice to taste.
Step 7: 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 leftover cooked salmon or canned salmon for a quicker version.
Swap heavy cream for half-and-half to lighten the soup, though it will be less rich.
For a thicker soup, mash some of the potatoes before adding the salmon.
Add a touch of smoked paprika or saffron for a flavor twist.
Fresh dill is key—avoid dried dill for the best herbal brightness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the cream. If freezing, omit the cream and add it fresh when reheating for better texture.

How to Serve

A close-up of a large blue handled pot filled with creamy salmon soup sitting on a white marbled surface. The soup has visible layers including pink cooked salmon chunks scattered throughout, thick slices of orange carrots and large pieces of pale yellow potatoes. The creamy broth is pale yellow with herbs and fresh green dill sprinkled across the top, giving a fresh touch. A wooden spoon rests inside the pot, angled downwards. Next to the pot is a white dish with lemon wedges and a knife with a wooden handle, and a small bowl with white cream nearby. The setting looks bright and fresh. 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, but be sure to thaw it completely and pat dry before cooking to prevent excess moisture from watering down the soup.

What can I substitute for fish stock?

If fish or seafood stock is unavailable, chicken stock works well as a substitute and still provides a flavorful base for the soup.