Description
Creamy Dill Salmon Soup with Potatoes and Leeks is a comforting Nordic classic featuring tender salmon chunks simmered in a rich, creamy broth infused with fresh dill, leeks, and hearty potatoes. This elegant yet simple soup balances delicate seafood flavors with aromatic vegetables and a smooth, velvety texture, perfect for a cozy meal on chilly days.
Ingredients
Main 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
Optional Ingredients
- ¼ cup dry white wine (for deglazing)
- 1 celery stalk, diced (for added aromatic base)
- A pinch of chili flakes (for gentle heat)
Instructions
- Prep Your Veggies and Salmon: Start by preparing all your ingredients. Slice the leeks, dice the carrots and potatoes, chop the fresh dill, and cut the salmon fillet into 1-inch chunks to ensure even cooking. Use fresh or thawed boneless salmon fillets for best results.
- Sauté Aromatics: Heat butter in a pot over medium heat until melted. Add the finely chopped shallots (or onions), minced garlic, and thinly sliced leeks. Sauté gently for 4 to 5 minutes until the mixture is softened and fragrant, making sure it doesn’t brown. If using white wine, pour it in now to deglaze the pot, scraping any bits off the bottom to enhance flavor.
- Add Vegetables and Stock: Stir in the diced carrots, celery (if using), potatoes, and the bay leaf. Sprinkle the all-purpose flour over the veggies and stir continuously for about a minute to help lightly thicken the broth later. Pour in the fish or seafood stock, then bring the mixture to a gentle boil.
- Simmer: Reduce the heat to low and let the soup simmer for 15 to 20 minutes, or until the potatoes are soft enough to be pierced easily with a fork. This simmering develops the soup’s flavors and softens the vegetables.
- Add Salmon: Gently add the salmon chunks into the simmering broth. Continue simmering for another 5 to 7 minutes until the salmon turns opaque and flakes easily with a fork. Stir very gently to avoid breaking the delicate fish pieces.
- Finish with Cream and Dill: Lower the heat to the lowest setting and stir in the heavy cream along with most of the chopped fresh dill, reserving some for garnish. Warm the soup through carefully without boiling to maintain the smooth texture of the cream. Season with salt, black pepper, and freshly squeezed lemon juice to brighten the flavors.
- Serve: Ladle the creamy soup into warm bowls and garnish with the remaining dill. Pair this Nordic comfort dish with crusty rye bread or warm sourdough for dipping, enhancing the meal experience.
Notes
- Using wild-caught salmon enhances flavor and texture but farmed salmon can be used as a substitute.
- White wine is optional but adds subtle depth and complexity to the soup.
- Adjust the cream quantity based on desired richness—use less cream for a lighter version.
- For a gluten-free variation, substitute the all-purpose flour with a gluten-free thickener like cornstarch or rice flour.
- Do not boil the soup after adding cream to prevent curdling.
- Serve immediately for best texture; reheated salmon soup might be slightly less creamy.
- This soup freezes well without the cream—add fresh cream upon reheating.
