When the chill of winter sets in, nothing warms the soul quite like a bowl of Creamy Dill Salmon Soup with Potatoes and Leeks. This comforting dish combines savory salmon, hearty potatoes, and aromatic leeks in a creamy broth, accented with the fresh brightness of dill.
Ingredients
Scale:
1 lb fresh salmon fillet, skin removed and cut into bite-sized pieces
2 medium potatoes, peeled and diced (about 2 cups)
2 leeks, cleaned and sliced (white and light green parts only)
1 medium onion, diced
3 cloves garlic, minced
4 cups low-sodium chicken or vegetable broth
1 cup heavy cream or coconut cream for a dairy-free option
1 tablespoon fresh dill, chopped (plus more for garnish)
2 tablespoons olive oil
Salt and pepper to taste
Instructions
Prepare the Ingredients: Start by gathering all your ingredients to streamline the cooking process. Wash and chop the leeks, potatoes, onion, and garlic.
Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and sliced leeks, cooking for another 3 minutes until fragrant.
Add the Potatoes: Incorporate the diced potatoes to the pot, allowing them to sauté with the onions and leeks for about 5 minutes.
Add the Broth: Pour in the chicken or vegetable broth, bringing it to a gentle boil. Reduce the heat and let it simmer for approximately 15-20 minutes, or until the potatoes are tender.
Incorporate the Salmon: Once the potatoes are cooked, gently add the salmon pieces to the pot. Cook for an additional 5-7 minutes, until the salmon is cooked through.
Add the Cream and Dill: Stir in the heavy cream and chopped dill, letting the soup warm through for another 2-3 minutes. Season with salt and pepper to taste.
Serve: Ladle the soup into bowls and garnish with additional fresh dill. Serve hot.
