Creamy Salmon & Dill Soup Recipe – Easy Potato Leek Chowder

Last Updated on 2 months by Neha Deshmukh

Creamy Salmon & Dill Soup Recipe – Easy Potato Leek Chowder

Introduction

There’s just something so comforting about a warm bowl of soup, isn’t there? Especially when it’s creamy, flavorful, and packed with good-for-you ingredients. This Creamy Salmon & Dill Soup is one of my go-to recipes when I need a little bit of cozy in my life. I first made this during a particularly chilly monsoon season, and it instantly became a family favorite! It’s surprisingly easy to make, and the combination of salmon, dill, and creamy potatoes is simply divine. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any salmon soup. It’s a hug in a bowl! Here’s why you’ll adore it:

• Quick & Easy: Ready in under an hour, perfect for weeknights.
• Flavorful: The dill and leeks create a beautiful, fresh taste.
• Healthy: Packed with protein from the salmon and nutrients from the veggies.
• Comforting: Seriously, it’s like a warm blanket for your soul.

Ingredients

Here’s what you’ll need to create this delicious soup:

• 500 gram salmon fillets, skin removed and cut into bite-sized pieces
• 4 baby leeks, thoroughly cleaned and chopped
• 50 gram butter
• 4 carrots, peeled and chopped
• 500 gram baby potatoes, quartered
• 1 tablespoon fresh dill, chopped (plus extra for garnish)
• 3-4 cups fish stock (adjust to desired thickness)
• 1/3 cup whipping cream
• Salt, to taste
• Pepper, to taste
• 1/2 lemon, juiced

Ingredient Notes

Let’s talk ingredients! A few tips to make sure your soup turns out perfectly:

• Salmon Selection & Sustainability: I prefer using wild-caught salmon for its richer flavor and health benefits. Look for sustainably sourced options whenever possible – it makes a difference!
• Leeks vs. Onions: Flavor Profile: Leeks have a milder, sweeter flavor than onions. They’re essential for that delicate base in this soup. Don’t skip them!
• Choosing the Right Fish Stock: Good quality fish stock is key. Homemade is best, of course, but a good store-bought option works too. Avoid anything too salty.
• The Importance of Fresh Dill: Fresh dill really elevates this soup. Dried dill just doesn’t have the same bright, herbaceous flavor.
• Cream Options: Heavy Cream vs. Single Cream: I use whipping cream for a really luxurious texture. You can use single cream for a lighter version, but the soup won’t be quite as rich.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Melt the butter with a dash of oil in a large pot over medium heat. Add the chopped leeks and carrots, and sauté for about 5 minutes, until they start to soften. This is your mirepoix – the flavor foundation of the soup!
2. Stir in the baby potatoes, fish stock, dill, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the potatoes are tender.
3. Gently fold in the salmon pieces. Pour in the cream and let it cook uncovered for just 1-2 minutes, until the salmon is cooked through. You want it to be flaky and tender, not overcooked.
4. Remove the pot from the heat and let the soup rest for 5 minutes. This allows the flavors to meld together beautifully.
5. Squeeze the lemon juice over the soup. Garnish with a generous sprinkle of fresh dill and serve immediately with some crusty bread for dipping.

Expert Tips

Want to take your soup to the next level? Here are a few of my secrets:

• Achieving a Smooth Soup Texture: If you prefer a super smooth soup, you can use an immersion blender to partially blend it after the potatoes are cooked. Be careful not to over-blend, you still want some texture!
• Preventing Salmon from Overcooking: Salmon cooks quickly! Keep a close eye on it and don’t overcook it, or it will become dry.
• Building Flavor with the Mirepoix (Leeks & Carrots): Don’t rush the sautéing process. Allowing the leeks and carrots to soften properly builds a lovely depth of flavor.
• Adjusting Seasoning for Perfect Balance: Taste as you go! Adjust the salt and pepper to your liking. A little extra lemon juice can also brighten up the flavors.

Variations

Feeling creative? Here are a few ways to customize this soup:

• Vegan Salmon & Dill Soup (Tofu or Jackfruit): Substitute the salmon with firm tofu or young jackfruit for a plant-based version. Season well with seaweed flakes for a “fishy” flavor. My friend Priya swears by this version!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but double-check your fish stock to ensure it doesn’t contain any hidden gluten.
• Spice Level: Adding a Pinch of Red Pepper Flakes: For a little kick, add a pinch of red pepper flakes during the sautéing process.
• Festival Adaptation: Christmas or Winter Solstice Comfort Food: My grandmother always added a bay leaf during simmering for a festive aroma during Christmas.

Serving Suggestions

This soup is fantastic on its own, but here are a few ideas for serving:

• Crusty bread for dipping (a must!)
• A side salad with a light vinaigrette
• A sprinkle of extra dill and a swirl of cream

Storage Instructions

• Refrigerating: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: While the texture might change slightly, you can freeze this soup for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Got questions? I’ve got answers!

• Can I use frozen salmon for this soup? Yes, you can! Just make sure it’s fully thawed before adding it to the soup.
• What if I don’t have fish stock? Can I substitute? You can use vegetable stock or chicken stock in a pinch, but the flavor won’t be quite the same.
• Can this soup be made ahead of time? Yes, you can make the soup base (without the salmon) a day ahead and store it in the refrigerator. Add the salmon just before serving.
• How can I thicken the soup if it’s too thin? You can whisk a tablespoon of cornstarch with a little cold water and stir it into the simmering soup.
• What kind of bread pairs best with this creamy salmon soup? A crusty sourdough or a whole-wheat baguette is perfect for soaking up all that delicious broth.
• Is it possible to make this soup without cream? Absolutely! You can omit the cream altogether or use a plant-based cream alternative like cashew cream.