Salmon Soup
This is a creamy salmon soup recipe that is easy and quick to make. Fork-tender salmon cooked with potatoes, leeks and fresh dill in a creamy broth.
Servings: 5 Portions
Calories: 291
Ingredients
- 2 tablespoons unsalted butter , see note 1
- 1 leek , chopped (1.5 to 2 cups)
- 2 carrots , medium size, peeled & sliced
- 1 pound potatoes , peeled, diced
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 3 cups vegetable stock / fish stock, see note 2
- fresh dill , finely chopped, see note 3
- 1 pound skinless salmon fillets , cut into chunks, see note 4
- ¼ cup heavy cream , see note 5
Instructions
- In a medium pot, melt butter. Add chopped leek and sliced carrots and sauté for 5 minutes, stirring occasionally.
- When ready, add diced potatoes, salt, black pepper, stock and fresh dill. Mix and cover with a lid. On high heat, bring to a boil. Reduce the heat to low and simmer for 5 minutes.
- Add salmon chunks and push them down so they are submerged in the liquid. Cover with lid, increase heat to high and cook for a further 10 minutes or until the salmon and potatoes are cooked through. At last, stir in cream and cook for 2-3 minutes before turning off the heat.
- Best served right away with bread of your choice.
Notes
- Butter - I used unsalted butter, but you can also use salted butter, if that’s what you have on hand. Just make sure not to over-season your soup with salt as you might probably need less than I used.
- Stock - Fish, vegetable or chicken are all OK to use. Either low-sodium or the classic one. I don’t have a preference and use what I have on hand. This recipe was made with the classic one so if using low sodium, you will probably need to add more salt.
- For best results, please make sure to use fresh dill. Don’t substitute it with dry dill.
- Salmon - You can reduce the quantity of salmon to ½ pound without a problem, if you feel it’s too expensive or you don’t want to use that much fish. Make sure to use skinless fillets. Also, always be careful when eating the soup, as some fillets may still have some forgotten bones in them.
- Heavy cream can be substituted for half and half or milk or you can omit it completely.
- This recipe can serve 4 (very generous portions) - 5 people.
- If you want to serve 6 people, simply add 1 cup of water/stock and adjust the seasoning (if needed).
- Pro tip 1: To save some time, prep the potatoes, salmon and dill while the leeks & carrots are sautéing. This should bring the overall time down to 30 minutes!
- Pro tip 2: A drizzle of freshly squeezed lemon juice is a tasty addition and it also stops cream from curdling.
Nutrition Facts
Salmon Soup
Amount per Serving
Calories
291
% Daily Value*
Fat
15
g
23
%
Saturated Fat
7
g
44
%
Cholesterol
78
mg
26
%
Sodium
871
mg
38
%
Potassium
938
mg
27
%
Carbohydrates
18
g
6
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
21
g
42
%
Vitamin A
5024
IU
100
%
Vitamin C
14
mg
17
%
Calcium
64
mg
6
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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