Creamy Dill Salmon Soup with Potatoes and Leeks

Tired of bland weeknights and tired takeout? This Creamy Dill Salmon Soup with Potatoes and Leeks fixes that in about 30–40 minutes and feels like a warm, restaurant-quality bowl at home. I first made this on a rainy Tuesday when I had a leftover salmon fillet and a sad bunch of leeks in the fridge the result was comforting, surprisingly bright, and so easy that it quickly became my go-to “no-fuss, feel-good” dinner. It’s creamy but not heavy, thanks to the brightness of lemon and dill, and the potatoes give the soup body so you don’t miss a bowl of noodles.

Quick nutrition snapshot (per serving, est.): ~480 kcal, ~15 g protein, ~35 g fat, ~19 g carbs. This is a protein-forward, satisfying bowl that plays well with light sides or crusty bread.

If you enjoy simple seafood soups or are searching for the best Creamy Dill Salmon Soup with Potatoes and Leeks recipe for beginners, you’re in the right place. For another wholesome, cozy option (no seafood) that pairs nicely with winter evenings, check out this creamy chicken macaroni cheese soup recipe which follows the same comfort-first logic.

WHY THIS RECIPE WORKS

• Balanced texture: tender salmon, creamy broth, and fork-friendly potatoes create satisfying mouthfeel without extra carbs.
• Layered flavor: leek, celery, and shallot form a mellow aromatic base, deglazing with white wine adds depth, and lemon + dill brighten the finish.
• Beginner-friendly technique: a simple roux lightens the need for heavy reductions and gives reliable thickness.
• Fast and scalable: one-pot stovetop method gets dinner on the table in under an hour and multiplies easily for meal prep.
• Reliable results: step-by-step timing prevents overcooked fish and curdled cream.

Ingredients

Step-by-step directions: Creamy Dill Salmon Soup with Potatoes and Leeks

1. Prep your veggies and salmon

   • Rinse and pat dry the salmon; cut into 1-inch cubes. Trim leeks, slice thinly, and rinse layers to remove grit. Dice potatoes, carrots, celery, and shallot.
   • Tip: Uniform dice means even cooking; cut potatoes slightly smaller if you like them very tender.
   • Pro tip: If your salmon is very cold, rest it at room temp for 10–15 minutes before cooking for even heat.

2. Sauté aromatics

   • In a large heavy-bottomed pot, melt butter over medium heat. Add shallot, leek, celery, and carrots. Cook 4–5 minutes until softened. Add garlic and cook 30–60 seconds.
   • Tip: Don’t let the garlic burn — add it after the softer aromatics have softened.
   • Pro tip: If you want a golden sweet base, sweat on medium-low until edges caramelize lightly.

3. Deglaze with wine and make a light roux

   • Pour in the dry white wine, scraping up browned bits. Let it reduce for 1–2 minutes. Sprinkle flour over veggies and stir to coat evenly; cook 1 minute to remove raw flour taste.
   • Tip: Reduction concentrates flavor don’t skip the 1–2 minute simmer.
   • Pro tip: If you’re gluten-free, skip the flour and whisk in a cornstarch slurry later.

4. Add vegetables and stock

   • Stir in diced potatoes, bay leaf, chili flakes, and stock. Bring to a gentle boil, then reduce to a simmer. Cook 12–15 minutes until potatoes are fork-tender.
   • Tip: Keep a low rolling simmer; rapid boil will break down potatoes and make the broth cloudy.

5. Add salmon

   • Gently add the salmon cubes to the simmering broth. Cook 3–5 minutes until salmon is opaque and flakes easily.
   • Tip: Salmon continues to cook in residual heat aim for just opaque to avoid dryness.
   • Pro tip: If using thicker salmon, poach separately for consistent doneness and fold in at the end.

6. Finish with cream, dill, and lemon

   • Reduce heat to low. Stir in heavy cream and chopped dill, warming slowly do not boil. Add lemon juice, salt, and pepper to taste. Remove bay leaf and serve.
   • Tip: If the cream starts to look separated, lower the heat and whisk gently; acid and high heat cause curdling.
   • Pro tip: Let the soup rest 5–10 minutes off heat flavors meld and the texture rounds out.

7. Serve

   • Ladle into bowls and finish with extra dill, a squeeze of lemon, and crusty bread or light salad.
   • Tip: For a beautiful presentation, garnish with a drizzle of olive oil and a few reserved salmon chunks.

COMMON MISTAKES TO AVOID

• Overcooking the salmon: Salmon can go from perfectly flaky to dry quickly. Add it at the end and cook just until opaque (3–5 minutes).
  • Fix: If already overcooked, flake and fold into soup off heat and add an extra splash of cream or stock to moisten.
• Not cleaning leeks: Leeks trap dirt between layers.
  • Fix: Slice and soak in a bowl of cold water, then lift them out to drain.
• Curdled cream from high heat or acidity: Boiling cream or adding lemon too early causes separation.
  • Fix: Add cream on low heat and stir gently; add lemon at the very end.
• Lumpy roux/thickener: Adding flour unevenly creates lumps.
  • Fix: Sprinkle flour evenly and stir, or whisk in a slurry of cornstarch if needed.
• Bland soup from underseasoning early: Stock and cream can hide salt.
  • Fix: Season in stages and taste at the finish, adjusting salt, pepper, and lemon.

Nutrition per serving (approximate)

• Calories: ~480 kcal
• Protein: ~15 g
• Fat: ~35 g (mostly from cream and salmon; contains healthy omega-3s)
• Carbohydrates: ~19 g
• Fiber: ~2–3 g

Health benefits: Salmon provides heart-healthy omega-3 fatty acids and high-quality protein. Leeks and carrots add antioxidants and vitamins. Using a moderate amount of cream adds richness but you can lighten it for a lower-calorie option.

VARIATIONS & CUSTOMIZATIONS

• Health-friendly option: Swap heavy cream for half-and-half or a 50/50 mix of Greek yogurt and stock (temper the yogurt by whisking with a cup of hot broth first).
• Flavor twist: Add a splash of dry vermouth instead of wine, or stir in a tablespoon of Dijon mustard for tang.
• Mediterranean version: Replace dill with fresh parsley and a touch of smoked paprika; finish with capers.
• Dairy-free/vegan swap: Use coconut cream or cashew cream, replace salmon with smoked tofu or chickpeas, and use vegetable stock. Note: flavor becomes different dill still works well.
• Equipment alternative: If you prefer oven-cooked, simmer the brothy base on stove then transfer to a covered Dutch oven and finish in a 350°F oven until salmon is cooked through (about 10–12 minutes).

MAKE-AHEAD, STORAGE & REHEATING

• Fridge storage: Cool completely and store in an airtight container for up to 3 days. The potatoes will continue to absorb liquid so the soup thickens.
• Freezer tips: This soup can be frozen, but cream-based soups separate slightly after thawing. Freeze before adding cream for best results omit cream and add fresh cream when reheating. Freeze up to 2 months.
• Best reheating method: Gently reheat on the stove over low heat, stirring frequently. Add a splash of stock or cream to loosen the texture. Avoid microwaving at high heat to prevent curdling.

Serving suggestions and pairings

• Sides: Crusty sourdough, buttered rye, or whole-grain rolls. A crisp green salad with lemon vinaigrette cuts through the richness.
• Drinks: A light-bodied white wine like Pinot Grigio or a citrusy IPA pairs nicely.
• Occasions: Perfect for cozy weeknights, dinner parties (make base ahead), or scaled up for holiday seafood buffets. Also great for meal prep store in single portions for lunches.

NUTRITION INFORMATION (per serving, estimated)

• Calories: ~480 kcal
• Fat: ~35 g (saturated fat ~16 g)
• Carbs: ~19 g
• Protein: ~15 g
• Sodium: depends on stock; use low-sodium stock to control

Brief health note: This is a nutrient-dense comfort meal with omega-3s and vitamins from veggies. To make it lighter, reduce cream and increase stock and herbs.

FAQ Creamy Dill Salmon Soup with Potatoes and Leeks

1. Can I make Creamy Dill Salmon Soup with Potatoes and Leeks ahead of time?

   • Yes. Make the base (without cream or salmon) up to 2 days ahead. Finish with cream and salmon just before serving for best texture.

2. Why is my Creamy Dill Salmon Soup with Potatoes and Leeks dry?

   • Likely because the salmon was overcooked or the soup absorbed too much liquid. Add a splash of stock or cream and reheat gently to loosen.

3. Can Creamy Dill Salmon Soup with Potatoes and Leeks be frozen?

   • Yes, but freeze before adding cream and dill. Thaw overnight and finish on the stove with fresh cream and herbs.

4. What can I use instead of heavy cream?

   • Half-and-half, coconut cream (dairy-free), or tempered Greek yogurt (whisked with hot broth) are good swaps. Expect slight flavor and texture changes.

5. How do I prevent the soup from curdling?

   • Heat cream slowly on low, avoid boiling after adding cream, and add lemon juice at the end. If curdling happens, whisk vigorously off heat and add a bit more hot stock.

CONCLUSION

This Creamy Dill Salmon Soup with Potatoes and Leeks is cozy, comforting, and reliably delicious perfect for weeknights, meal prep, and casual dinner guests. It balances creamy richness with bright lemon and dill and gives you tender salmon without stress. If you make it, save the recipe, leave a comment about your tweaks, and share it with a friend who needs a warm bowl.

Creamy Dill Salmon Soup with Potatoes and Leeks

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A comforting and bright soup featuring tender salmon, creamy broth, and hearty potatoes, perfect for weeknights.

• Total Time: 45 minutes
• Yield: 4 servings

Ingredients

Scale 1x2x3x

• 1 pound salmon fillet (skinless, preferably wild-caught), cut into bite-sized chunks
• 2 medium leeks (white & 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, finely chopped
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 4 cups fish or seafood stock (or chicken stock)
• 1 1/2 cups heavy cream
• 1/2 cup fresh dill, chopped
• 1 bay leaf
• Salt & black pepper, to taste
• 1 tablespoon fresh lemon juice
• 1/4 cup dry white wine (for deglazing)
• 1 celery stalk, diced
• Pinch of chili flakes (optional)

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Instructions

1. Prep your veggies and salmon: rinse and pat dry the salmon; cut into 1-inch cubes. Trim leeks, slice thinly, and rinse layers to remove grit. Dice potatoes, carrots, celery, and shallot.
2. Sauté aromatics: In a large heavy-bottomed pot, melt butter over medium heat. Add shallot, leek, celery, and carrots. Cook 4–5 minutes until softened. Add garlic and cook 30–60 seconds.
3. Deglaze with wine and make a light roux: Pour in the dry white wine, scraping up browned bits. Let it reduce for 1–2 minutes. Sprinkle flour over veggies and stir to coat evenly; cook 1 minute.
4. Add vegetables and stock: Stir in diced potatoes, bay leaf, chili flakes, and stock. Bring to a gentle boil, then reduce to a simmer. Cook 12–15 minutes until potatoes are fork-tender.
5. Add salmon: Gently add the salmon cubes to the simmering broth. Cook 3–5 minutes until salmon is opaque and flakes easily.
6. Finish with cream, dill, and lemon: Reduce heat to low. Stir in heavy cream and chopped dill, warming slowly — do not boil. Add lemon juice, salt, and pepper to taste. Remove bay leaf and serve.
7. Serve: Ladle into bowls and finish with extra dill, a squeeze of lemon, and crusty bread or light salad.

Notes

For a beautiful presentation, garnish with a drizzle of olive oil and a few reserved salmon chunks. Store leftover soup in an airtight container for up to 3 days.

• Author: soukaina
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Pescatarian