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Creamy Dill Salmon Soup with Potatoes and Leeks Recipe

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★★★★★

4.5 from 67 reviews

This Creamy Dill Salmon Soup with Potatoes and Leeks is a comforting and flavorful dish combining tender chunks of wild-caught salmon with hearty potatoes, aromatic leeks, and a rich creamy broth. Enhanced with fresh dill and a hint of lemon, this soup is perfect for a warming meal any time of year.

Ingredients

Scale

Soup Base

  • 2 tablespoons butter
  • 1 small shallot or yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium leeks (white and light green parts only), thinly sliced
  • ¼ cup dry white wine
  • 1 celery stalk, diced
  • 1 bay leaf
  • 1 tablespoon all-purpose flour
  • 4 cups fish or seafood stock (or chicken stock as substitute)
  • Salt, to taste
  • Black pepper, to taste
  • A pinch of chili flakes

Vegetables

  • 4 medium Yukon Gold or red potatoes, peeled and diced
  • 2 medium carrots, peeled and diced

Protein

  • 1 pound skinless salmon fillet, cut into 1-inch chunks (preferably wild-caught)

Finishing Touches

  • 1 ½ cups heavy cream
  • ½ cup fresh dill, chopped (reserve some for garnish)
  • 1 tablespoon freshly squeezed lemon juice

Instructions

  1. Prep Your Veggies and Salmon: Begin by slicing the leeks, dicing the carrots and potatoes, chopping the fresh dill, and cutting the salmon into bite-sized 1-inch chunks. Use fresh or thawed wild-caught salmon fillets for best results.
  2. Sauté Aromatics: In a pot over medium heat, melt the butter. Add the finely chopped shallots (or onion), minced garlic, and sliced leeks. Sauté for 4–5 minutes until softened and fragrant, making sure they do not brown. Deglaze the pot with the dry white wine, scraping up any flavorful bits from the bottom.
  3. Add Vegetables and Stock: Stir in the diced carrots, celery, potatoes, and bay leaf. Sprinkle the flour over the mixture and stir continuously for about one minute to lightly thicken the soup later. Pour in the fish or seafood stock and bring to a gentle boil.
  4. Simmer: Reduce the heat to low and let the soup simmer for 15–20 minutes until the potatoes are tender when pierced with a fork.
  5. Add Salmon: Carefully add the salmon chunks into the simmering broth. Continue to simmer gently for 5–7 minutes until the salmon becomes opaque and flakes easily. Stir gently to avoid breaking the fish pieces.
  6. Finish with Cream and Dill: Lower the heat to the lowest setting. Stir in the heavy cream and most of the chopped dill, reserving some for garnish. Warm the soup through without boiling. Season with salt, black pepper, chili flakes, and a splash of freshly squeezed lemon juice to brighten the flavors.
  7. Serve: Ladle the creamy dill salmon soup into warm bowls. Garnish with the remaining fresh dill and serve alongside crusty rye bread or warm sourdough for dipping.

Notes

  • Use skinless salmon fillets for easier eating and cleaner broth.
  • The white wine adds depth but can be omitted if desired or substituted with more stock.
  • Do not boil the soup after adding the cream to prevent curdling.
  • For a thicker soup, increase flour to 1½ tablespoons but cook slightly longer after adding it.
  • Fresh dill is key for authentic flavor; dried dill will not provide the same aromatic quality.
  • Adjust salt carefully depending on the saltiness of the stock used.
  • Serve immediately for best texture of salmon and freshness of flavors.

Keywords: creamy salmon soup, dill salmon soup, salmon and potato soup, leek salmon chowder, creamy fish soup, wild salmon soup, seafood soup recipe, comforting salmon soup

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