Name: Creamy Finnish Salmon Soup with Dill
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1½ lbs fresh salmon filet, skin-off, cut into 1-inch cubes; 3 Tbsp unsalted butter; 3 large carrots, peeled and cut into ¼-inch thick rounds; 2 medium leeks, rinsed well and thinly sliced; 1 lb Yukon gold potatoes, cut into ¾-inch pieces; 4 cups seafood stock; Kosher salt, to taste; Freshly ground black pepper, to taste; ¾ – 1 cup creme fraiche; 1 bunch fresh dill, about 1 cup chopped, plus more for serving

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This traditional Finnish Salmon Soup, known as Lohikeitto, is a comforting and creamy dish perfect for colder days. It combines fresh salmon with Yukon gold potatoes, carrots, leeks, and a luxurious touch of creme fraiche. The fresh dill adds a fragrant, herby note that truly elevates the soup. This easy-to-make dish is gluten-free and packed with flavor, making it ideal for a filling dinner or a cozy weekend meal.

Creamy Finnish Salmon Soup with Dill

Why You’ll Love This Recipe

Finnish Salmon Soup is the epitome of comfort food, combining delicate salmon with a creamy broth that’s both savory and aromatic. The vegetables add depth to the soup, and the fresh dill brings a burst of freshness, perfectly complementing the rich creaminess. It’s a warming, hearty, and satisfying soup that’s ready in just 40 minutes. Whether you’re serving it for a family dinner or a special gathering, it’s sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1½ lbs fresh salmon filet, skin-off, cut into 1-inch cubes
3 Tbsp unsalted butter
3 large carrots, peeled and cut into ¼-inch thick rounds
2 medium leeks, rinsed well and thinly sliced
1 lb Yukon gold potatoes, cut into ¾-inch pieces
4 cups seafood stock
Kosher salt, to taste
Freshly ground black pepper, to taste
¾ – 1 cup creme fraiche
1 bunch fresh dill, about 1 cup chopped, plus more for serving

Directions

Step 1: Sauté the Veggies

Melt 3 Tbsp butter in a large soup pot or Dutch oven over medium-high heat. Add the sliced carrots and leeks, season with ½ tsp Kosher salt, and stir. Cook for 8-10 minutes until softened.

Step 2: Add the Liquid

Add the cubed potatoes and 4 cups seafood stock to the pot. Bring the mixture to a boil, then reduce the heat to medium and cook for 10-15 minutes until the potatoes are tender.

Step 3: Cook the Salmon

Once the potatoes are cooked, add the fresh salmon and ¾ cup of creme fraiche. Stir well, cover the soup, and simmer for 3-5 minutes until the salmon is fully cooked.

Step 4: Add Dill and Adjust Seasoning

Stir in the chopped fresh dill and taste the soup. Adjust seasoning with salt and pepper if needed. Divide the soup into bowls and serve with additional dill and freshly cracked black pepper.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings

Variations

Make it Spicy: Add a pinch of cayenne pepper or red chili flakes for a little heat.
Use Other Herbs: If you don’t have fresh dill, try substituting with fresh parsley or thyme for a different flavor profile.
Non-dairy Option: Use coconut milk instead of creme fraiche for a dairy-free version.

Storage/Reheating

Make-Ahead: This soup can be made in advance and stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid curdling.
Freezing: While freezing is possible, the texture of the dairy may change slightly. To freeze, store in an airtight container for up to 2-3 months. Thaw in the refrigerator and reheat gently.

FAQs

1. Can I use a different type of fish?

Yes, you can use other firm white fish, such as cod or halibut, but salmon gives the best flavor and texture for this recipe.

2. Can I use regular potatoes instead of Yukon gold?

Yukon gold potatoes hold their shape better when cooked, but you can use other potatoes if needed. Avoid Russet potatoes as they tend to fall apart.

3. Can I make this soup ahead of time?

Yes! This soup tastes even better after it sits for a while, and it can be made up to 3 days in advance.

4. Can I substitute the seafood stock?

You can substitute seafood stock with vegetable broth or chicken stock, though it will slightly alter the flavor.

5. Can I skip the cream fraiche?

If you don’t have creme fraiche, you can substitute it with sour cream or heavy cream for a similar creamy texture.

6. Is this soup spicy?

This soup is not spicy, but you can add a bit of cayenne pepper or red chili flakes to spice it up.

7. Can I use frozen salmon?

Fresh salmon is preferred for its texture and flavor, but frozen salmon can be used if needed. Just make sure to thaw it properly.

8. Can I make this soup dairy-free?

Yes, you can make this soup dairy-free by substituting the creme fraiche with coconut milk or another dairy-free option.

9. How can I make the soup thicker?

If you prefer a thicker soup, you can mash some of the potatoes before adding the salmon.

10. What should I serve this soup with?

This soup is delicious served with crusty bread, a side salad, or some crackers for extra crunch.

Conclusion

Finnish Salmon Soup with Dill (Lohikeitto) is the perfect dish for a cozy dinner or a special treat on a chilly day. With the combination of creamy broth, tender salmon, and fresh herbs, it’s a truly comforting soup that’s simple to prepare yet packs incredible flavor. Whether you’re serving it for a family meal or as part of a dinner party, this soup is sure to be a crowd-pleaser. Enjoy!