👩🍳 Instructions
Sauté the leek: Melt butter in a large pot over medium heat. Add sliced leek and cook until translucent (about 7 minutes).
Add veggies: Pour in fish stock, then add carrots and potatoes. Bring to a boil and simmer for 10 minutes until potatoes are nearly tender.
Add salmon and cream: Stir in salmon chunks and heavy cream. Simmer gently for 5–7 minutes until the salmon is cooked through.
Season and finish: Turn off the heat. Add dill, salt, and pepper. Cover and let sit for 10 minutes to let the flavors meld.
Serve: Ladle into bowls and garnish with extra dill if desired. Serve with rye bread or crispbread for an authentic touch.
This soup is rich, buttery, and deeply satisfying—perfect for cold nights or when you need a hug in a bowl. If you want to explore variations (like adding allspice or using shallots and garlic), I’ve got a few more twists up my sleeve. Just say the word!
