Name: Creamy Dill Salmon Soup with Potatoes and Leeks Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Nordic
Ingredients: 1 pound skinless salmon fillet, 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 (or chicken stock as a 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; ¼ cup dry white wine (for deglazing); 1 celery stalk, diced (for added aromatic base); A pinch of chili flakes (for gentle heat)

Jump to Recipe· 4.1 from 73 reviews

If you are craving something truly comforting yet refreshingly vibrant, this Creamy Dill Salmon Soup with Potatoes and Leeks Recipe is an absolute gem you need to try. Bursting with tender chunks of wild-caught salmon, silky leeks, and hearty potatoes all swimming in a luscious, herb-infused cream broth, this Nordic classic brings warmth and delicate flavors to your table. Every spoonful feels like a cozy hug, elevated by the bright freshness of dill and a subtle hint of lemon. It’s simple enough for a weeknight dinner but special enough to share with loved ones on a chilly evening.

Ingredients You’ll Need

Creamy Dill Salmon Soup with Potatoes and Leeks Recipe - Recipe Image

Gathering the right ingredients for this Creamy Dill Salmon Soup with Potatoes and Leeks Recipe is a breeze, yet each component plays a crucial role in building its layers of flavor, texture, and color. From the fresh dill adding that classic aromatic punch to the Yukon Gold potatoes that bring creaminess and body, every item is essential to the soup’s magic.

Salmon fillet (1 pound, skinless): Wild-caught is best for rich flavor; cut into bite-sized chunks for tender bites.
Leeks (2 medium): Use only the white and light green parts, thinly sliced to soften into sweet, fragrant ribbons.
Potatoes (4 medium, Yukon Gold or red): Peeled and diced, they provide a creamy, hearty base.
Carrots (2 medium): Peeled and diced to add subtle sweetness and vibrant color.
Garlic (2 cloves): Minced for aromatic depth and a gentle kick.
Shallots or yellow onion (1 small): Finely chopped to form a flavorful, savory foundation.
Butter (2 tablespoons): For sautéing, lending richness and a silky mouthfeel.
All-purpose flour (1 tablespoon): Sprinkle in for light thickening without weighing down the broth.
Fish or seafood stock (4 cups): The soul of the soup; chicken stock is an okay substitute but fish stock brings authentic depth.
Heavy cream (1 ½ cups): Adds luxurious creaminess that balances the tang and herbs.
Fresh dill (½ cup, chopped): The herb superstar—fragrant, fresh, and essential.
Bay leaf (1): For subtle earthiness that rounds out the flavors.
Salt and black pepper: To season perfectly.
Lemon juice (1 tablespoon): Brightens and lifts the soup with a fresh zing.
Optional – Dry white wine (¼ cup): Adds complexity when deglazing the pan.
Optional – Celery stalk (1, diced): Gives an extra aromatic base to the broth.
Optional – Chili flakes (a pinch): For a gentle, warming heat.

How to Make Creamy Dill Salmon Soup with Potatoes and Leeks Recipe

Step 1: Prep Your Veggies and Salmon

Start by gathering and prepping all your ingredients so everything is within easy reach. Slice those leeks thinly, dice the carrots and potatoes into even pieces for consistent cooking, and chop your dill fresh to maximize flavor. Cut your salmon fillet into roughly 1-inch chunks—boneless and skinless fish is ideal for the smooth texture of the soup. Whether fresh or thawed, the salmon is set to become the star of this dish.

Step 2: Sauté Aromatics

Warm your pot over medium heat and melt the butter gently. Toss in the finely chopped shallots or onions, minced garlic, and sliced leeks. Let them soften up for 4 to 5 minutes until aromatic and translucent, but careful not to brown them, as you want a delicate sweetness. Now, if you’re using the dry white wine, pour it in here to deglaze the pan—scraping up all those flavorful bits stuck to the bottom and building depth right from the start.

Step 3: Add Vegetables and Stock

Next, stir in the diced carrots, optional celery if you’re including it, potatoes, and the bay leaf. Sprinkle the flour over everything and give it all a good stir for about a minute; this small step ensures a lovely, slightly thickened broth later on. Pour in the fish stock and bring the whole pot to a gentle boil, flurries of bubbles signaling that this soup is about to come alive.

Step 4: Simmer

Reduce the heat to low and let your soup simmer gently for about 15 to 20 minutes. This slow cooking melts the potatoes perfectly soft and infuses the broth with a natural sweetness from the carrots and leeks. You’ll know it’s ready when the potatoes are fork-tender and the aroma in your kitchen is utterly inviting.

Step 5: Add Salmon

Carefully slide in your salmon chunks into the simmering broth. Let the soup cook for another 5 to 7 minutes, just until the salmon turns opaque and flakes easily with a fork. Keep stirring gently and avoid breaking the salmon too much so that each piece stays tender and distinct, making every spoonful delightful.

Step 6: Finish with Cream and Dill

Turn the heat down to low and stir in the heavy cream along with most of your fresh dill, reserving a little for garnish. Keep the soup warm but don’t let it boil after adding the cream to keep that silky texture intact. Give it a taste and season with salt, black pepper, and a splash of freshly squeezed lemon juice—this little zest punch pulls all the flavors together beautifully.

How to Serve Creamy Dill Salmon Soup with Potatoes and Leeks Recipe

Garnishes

Finish your bowls with a sprinkle of the remaining fresh dill for a pop of green and herbal brightness. If you like a bit of crunch, consider adding crushed black pepper or a few chili flakes for warmth. A tiny drizzle of extra virgin olive oil or a swirl of sour cream can add a luscious touch just before serving.

Side Dishes

This soup pairs wonderfully with crusty rye bread or warm sourdough for dipping, soaking up all the savory creaminess. A simple side salad of crisp greens dressed lightly with lemon vinaigrette balances the richness perfectly, making for a well-rounded meal.

Creative Ways to Present

For special occasions, serve this soup in rustic bread bowls to channel classic Nordic coziness. Layer the salmon chunks on top just before serving so they’re visible, and garnish generously with dill sprigs. You can also offer lemon wedges on the side for guests to add an extra zing if they prefer.

Make Ahead and Storage

Storing Leftovers

This Creamy Dill Salmon Soup with Potatoes and Leeks Recipe keeps beautifully in the fridge for 2 to 3 days. Store it in an airtight container to preserve its fresh flavors and creamy texture. The salmon will continue to absorb the broth, becoming even more flavorful overnight.

Freezing

While you can freeze this soup, the texture of the potatoes and salmon might soften further after thawing. If you choose to freeze, place the soup in sealed containers leaving some headspace, and defrost slowly in the fridge before reheating gently. For best results, consider freezing the broth and potatoes separately from the salmon chunks if possible.

Reheating

Reheat the soup gently on the stovetop over low heat, stirring frequently to prevent the cream from curdling or sticking. Avoid boiling once the cream is in. If the soup thickens too much, add a splash of stock or water to bring it back to the perfect consistency.

FAQs

Can I use frozen salmon for this soup?

Absolutely! Just make sure to thaw it completely and pat it dry before adding it to the soup to keep the texture firm and delicious. Frozen salmon works wonderfully when fresh isn’t available.

Is it okay to substitute heavy cream with something lighter?

You can try using half-and-half or a mixture of milk and cream, but be mindful that the soup won’t be as rich and creamy. Also, lower-fat dairy may curdle more easily when heated, so cook gently and don’t let it boil.

What if I don’t have fish stock on hand?

Chicken stock is a reasonable substitute, though fish or seafood stock deepens the soup’s authentic flavor. You can also combine chicken stock with a bit of clam juice for a closer seafood essence.

Can I add other vegetables to the soup?

Definitely! Celery is a fantastic addition, and peas or corn could add pops of sweetness and color. Just keep the vegetables diced fairly small so they cook evenly with the potatoes.

How long does it take to make this soup from start to finish?

From prepping ingredients to the final simmer, expect around 40 to 50 minutes. Most of that is hands-off simmering, so it’s an easy dish to multitask while preparing.

Final Thoughts

This Creamy Dill Salmon Soup with Potatoes and Leeks Recipe feels like a warm embrace on a chilly day. It’s simple enough to become a comforting weeknight staple but elegant enough to impress anyone familiar with Nordic flavors. I encourage you to dive in, savor the aromatic dill, tender salmon, and creamy broth, and make this recipe a new favorite in your kitchen.