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Salmon fish soup recipe in a bowl. A side of bread
Michonne Zendaya

Salmon Fish Soup Recipe

This creamy Finnish salmon soup, known as Lohikeitto, is made with tender chunks of salmon, potatoes, and carrots in a rich, herby broth. A comforting, Nordic-style meal perfect for chilly days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: Finnish, Nordic
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large leek, white and light green parts only, sliced
  • 1 carrot, peeled and sliced
  • 4 Yukon gold potatoes, peeled and diced
  • 5 cups fish stock or vegetable broth
  • 1 lb salmon fillet, skin removed and cut into chunks
  • ¾ cup heavy cream (or whole milk for lighter version)
  • 1 tsp salt (or to taste)
  • ½ tsp black pepper
  • 1 bay leaf
  • ¼ cup chopped fresh dill (plus more for garnish)

Equipment

  • large soup pot
  • wooden spoon
  • cutting board and knife
  • ladle

Method
 

  1. Heat olive oil in a large pot over medium heat. Add leeks and carrots. Sauté for 5 minutes until softened.
  2. Add potatoes, bay leaf, salt, pepper, and broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
  3. Gently stir in salmon chunks. Simmer for 5–7 minutes, until salmon is opaque and cooked through.
  4. Stir in heavy cream and chopped dill. Warm through without boiling. Adjust seasoning to taste.
  5. Remove bay leaf. Serve hot, garnished with extra dill and bread on the side.

Notes

Use skinless salmon fillets for easy prep. Don’t boil the cream to avoid curdling — stir it in at the end. Fresh dill is essential for authentic flavor. Serve with rye bread or crusty rolls.