This Lohikeitto recipe delivers the comforting, rich flavor of traditional Finnish salmon soup using simple steps. You get tender salmon, soft potatoes, and fresh dill in a velvety broth, perfect for a quick, hearty dinner.
Author:rosasterling
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:Nordic
Diet:Low Fat
Ingredients
Scale
2 tablespoons unsalted butter
1 large leek, white and light green parts only, sliced
2 carrots, peeled and diced
2 cloves garlic, minced
4 cups low-sodium chicken or vegetable broth
1 pound fresh salmon fillet, skin removed and cut into 1-inch cubes
1 pound Yukon Gold potatoes, peeled and diced into 1/2-inch pieces
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup heavy cream
1/4 cup fresh dill, chopped
Instructions
Melt the butter in a large pot or Dutch oven over medium heat. Add the sliced leek and diced carrots. Cook until softened, about 5 to 7 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the broth, add the diced potatoes, salt, and pepper. Bring the mixture to a boil, then reduce heat, cover, and simmer for 10 minutes, or until the potatoes are nearly tender.
Gently add the cubed salmon to the simmering broth. Cook for 3 to 5 minutes, until the salmon is opaque and flakes easily. Avoid overcooking the fish.
Stir in the heavy cream. Heat through gently for 1 to 2 minutes, but do not allow the soup to boil after adding the cream.
Remove the pot from the heat. Stir in the fresh chopped dill. Taste and adjust salt and pepper if needed.
Serve this hearty seafood soup immediately in bowls.
Notes
For a richer flavor, substitute half of the broth with clam juice.
If you prefer a thicker chowder texture, mash a few of the cooked potatoes against the side of the pot before adding the cream.
This recipe works well with smoked salmon; add it during the last 2 minutes of cooking.