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Creamy Dill Salmon Soup With Potatoes And Leeks 2026 01 07 142841 683x1024 1

Creamy Dill Salmon Soup with Potatoes and Leeks

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
  • 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)

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

Find it online: https://spreadrecipes.com/creamy-dill-salmon-soup-potatoes-leeks/