Creamy Finnish Salmon Soup (Print Version)

Creamy Nordic soup with salmon, potatoes, and dill - authentic Finnish comfort in a bowl.

# 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 ¾ 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, divided for garnish

→ Broth & Dairy

07 - 4 cups fish stock or water
08 - ¾ cup plus 2 tablespoons heavy cream
09 - 1 bay leaf

→ Seasonings

10 - 2 teaspoons salt, to taste
11 - ½ teaspoon ground white pepper
12 - 1 tablespoon butter

# How-To Steps:

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. 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 additional minutes without boiling.
05 - Remove from heat and discard bay leaf. Ladle soup into bowls and garnish with reserved fresh dill.

# Expert Hints:

01 -
  • It comes together in under 40 minutes, perfect for weeknights when you need something that feels like you've been cooking all day.
  • The salmon stays buttery and tender, never dry, because you're not overcooking it in aggressive heat.
  • One pot means less cleanup, and the cream mingles with the fish stock to create something silkier than you'd expect from such humble ingredients.
02 -
  • Don't add the salmon until the potatoes are nearly tender, or you'll overcook the fish while waiting for the potatoes to soften—this order matters more than you'd think.
  • The moment the cream goes in, lower your heat and stop rushing; a vigorous boil will cause it to separate and leave you with greasy soup instead of silky soup.
03 -
  • Buy salmon the same day you plan to cook, and keep it on ice in the coldest part of your refrigerator; fresh salmon cooks more evenly than anything that's been sitting for days.
  • If your soup ends up slightly thinner than you'd like, mix a spoonful of cornstarch with cold water and stir it in while simmering—this invisible rescue has saved many pots of soup from disappointment.
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