Description
This comforting Salmon Soup with Potatoes and Leeks offers a creamy, flavorful dish featuring tender chunks of wild-caught salmon, tender Yukon Gold potatoes, and aromatic leeks, all simmered in a rich broth enhanced by fresh dill and a splash of white wine. Perfect for a warming meal, it balances hearty ingredients with elegant flavors.
Ingredients
Main Ingredients
- 1 pound salmon fillet (skinless, 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)
- 1 celery stalk (diced)
- ½ cup fresh dill (chopped)
- 1 bay leaf
Liquids & Dairy
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 4 cups fish or seafood stock (or substitute chicken stock)
- 1 ½ cups heavy cream
- ¼ cup dry white wine
- 1 tablespoon lemon juice (freshly squeezed)
Seasonings
- Salt (to taste)
- Black pepper (to taste)
- Pinch of chili flakes
Instructions
- Prep Your Veggies and Salmon: Begin by slicing the leeks, dicing the carrots and potatoes, chopping fresh dill, and cutting the salmon into 1-inch chunks. Use fresh or thawed boneless salmon fillets for best results.
- Sauté Aromatics: Heat butter in a pot over medium heat. Add finely chopped shallots (or onions), minced garlic, and sliced leeks. Sauté gently for 4–5 minutes until softened and fragrant without browning. Pour in the white wine to deglaze the pot, scraping up any flavorful bits from the bottom.
- Add Vegetables and Stock: Stir in diced carrots, celery, potatoes, and bay leaf. Sprinkle all-purpose flour over the mixture and stir for about one minute to incorporate and help thicken the broth.
- Simmer the Soup: Pour in the fish or seafood stock and bring to a gentle boil. Lower the heat and simmer for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
- Add Salmon Chunks: Gently add the salmon pieces to the simmering broth. Continue simmering for another 5–7 minutes, or until the salmon turns opaque and flakes easily. Stir carefully to avoid breaking the fish apart.
- Finish with Cream and Dill: Reduce the heat to low. Stir in the heavy cream and most of the chopped dill, reserving some dill for garnish. Warm through without boiling. Season with salt, black pepper, and freshly squeezed lemon juice to taste.
- Serve: Ladle the soup into warm bowls, garnish with remaining dill, and enjoy with crusty rye or sourdough bread for dipping.
Notes
- Use wild-caught salmon for the best flavor and texture.
- If fish stock is unavailable, chicken stock makes a good substitute.
- Be gentle when stirring in the salmon to maintain chunk integrity.
- Do not boil after adding cream to prevent curdling.
- For a dairy-free version, substitute heavy cream with coconut milk.
- Adjust chili flakes to taste for desired heat level.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American