Finnish Salmon Cream Soup (Printable Version)

Creamy Nordic soup with salmon, potatoes, leeks, and fresh dill. Ready in 40 minutes.

# 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, to taste
11 - 1/2 teaspoon ground white pepper
12 - 1 tablespoon butter

# How to Make It:

01 - Melt butter in a large pot over medium heat. Add onion, leek, and carrot. Sauté 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 minutes without boiling.
05 - Remove from heat and discard bay leaf. Ladle soup into bowls and garnish with reserved fresh dill.

# Expert Advice:

01 -
  • The salmon stays impossibly tender because it joins the party at exactly the right moment—late enough to cook gently in the warm broth.
  • One pot means minimal cleanup, which matters more than any food blogger admits when you're hungry and tired.
  • Cream and dill create a flavor combination so soothing it borders on therapeutic.
02 -
  • Adding salmon too early means it breaks apart into threads and disappears into the broth; too late and it sits rubbery while you're eating—the timing matters more than any other single step.
  • Boiling the cream after you add it is a common mistake that curdles everything—keeping the heat low transforms it from a liability into the thing people actually come for.
03 -
  • Buy the freshest salmon you can find—pale, soft salmon means the fish is older and will fall apart into threads instead of staying in clean cubes.
  • If you're nervous about timing, fully cook the potatoes, then remove half and set them aside; add the salmon to the remaining broth, then return the potatoes after the salmon is done, and nobody will know you played it safe.
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