Creamy Finnish Salmon Soup (Printable)

Creamy Nordic soup with tender salmon, potatoes, and fresh dill. Comfort in a bowl, Finnish-style.

# What You Need:

→ Fish & Seafood

01 - 14 oz skinless salmon fillet, boneless, cut into bite-sized cubes

→ Vegetables

02 - 1.3 lbs potatoes, peeled and cut into 3/4 inch cubes
03 - 1 medium carrot, sliced
04 - 1 small leek, white and light green parts, thinly sliced
05 - 1 small yellow onion, finely chopped
06 - 1 bunch fresh dill, finely chopped

→ Broth & Dairy

07 - 4 cups fish stock or water
08 - 3/4 cup plus 2 tablespoons heavy cream
09 - 1 bay leaf

→ Seasonings

10 - 2 teaspoons salt
11 - 1/2 teaspoon ground white pepper
12 - 1 tablespoon butter

# How to Make It:

01 - Melt butter in a large pot over medium heat. Add onion, leek, and carrot, sautéing for 4 to 5 minutes until slightly softened.
02 - Add potatoes, bay leaf, and fish stock to the pot. Bring to a boil, then reduce heat and simmer for 12 to 15 minutes until potatoes are almost tender.
03 - Gently add salmon cubes to the pot and simmer for 5 to 6 minutes until salmon is just cooked through.
04 - Stir in heavy cream and chopped dill. Season with salt and white pepper. Simmer for 2 to 3 minutes without boiling.
05 - Remove from heat and discard bay leaf. Ladle soup into bowls and garnish with reserved fresh dill.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, which means you can have restaurant-quality soup on a weeknight without the stress.
  • The cream and dill create this subtle magic that makes simple ingredients taste like they've been simmering for hours.
  • It's naturally gluten-free and feels elegant enough to serve to guests, yet casual enough for soup and bread nights alone.
02 -
  • Don't add the salmon until the potatoes are nearly done; overcooked salmon turns rubbery and ruins the whole bowl, so timing is everything.
  • Once the cream goes in, keep the temperature gentle; a hard boil will make the cream break and separate, leaving you with a grainy texture instead of silky smoothness.
03 -
  • Make this soup up to two days ahead; it actually improves as flavors meld, and the salmon stays tender if you store it separately and add it fresh when reheating.
  • If your cream seems reluctant to blend smoothly, warm it slightly before adding it to the pot to prevent temperature shock and separation.
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