Finnish Salmon Cream Soup

# What You’ll 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 part, thinly sliced

05 - 1 small yellow onion, finely chopped

06 - 1 bunch fresh dill, finely chopped, divided for garnish

→ 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, adjusted to taste

11 - 1/2 teaspoon ground white pepper

12 - 1 tablespoon butter

# How-To:

01 - In a large pot, melt butter over medium heat. Add onion, leek, and carrot. Sauté for 4 to 5 minutes until 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. Simmer for 5 to 6 minutes until salmon is 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 Hints:

01 -

The velvety texture comes from a perfect balance of cream and fish stock, creating something that feels indulgent but never heavy.
You can pull this together in about 40 minutes, making it doable even on weeknights when you want something that feels special.

02 -

Overcooked salmon turns dry and flaky even in soup, so keep a close eye once youve added it to the pot.
The soup will continue cooking slightly after you remove it from heat, so take it off when the salmon is just barely done.

03 -

For a restaurant-quality presentation, reserve a few beautiful salmon cubes to add on top of each serving right before bringing to the table.
Adding the tiniest splash of lemon juice at the very end brightens all the flavors without making the soup taste citrusy.