Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 2 leeks (about 350 g / 12 oz), white and light green parts only, thinly sliced
- 2 medium carrots (about 200 g / 7 oz), diced
- 680 g / 1 1/2 lb Yukon Gold potatoes, peeled and cut into 2 cm / 3/4 in chunks
- 1.25 L / 5 cups fish stock (or seafood stock)
- 1 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 2 bay leaves
- 1/2 tsp allspice (ground), optional but traditional
- 450 g / 1 lb salmon fillet, skin removed, cut into 3 cm / 1 1/4 in chunks
- 180 ml / 3/4 cup heavy cream
- 2 tbsp fresh dill, finely chopped, plus more to serve
- 1 tbsp fresh chives or parsley, finely chopped (optional)
- 1 tbsp lemon juice (optional)
Do This
- 1. Sweat leeks and carrots in butter + oil in a pot over medium heat for 6–8 minutes.
- 2. Add potatoes, stock, salt, pepper, bay leaves, and allspice; simmer 12–15 minutes until potatoes are just tender.
- 3. Lower heat to gentle simmer; add salmon chunks and cook 4–6 minutes until just cooked through.
- 4. Stir in cream; warm 2 minutes (do not boil hard).
- 5. Remove bay leaves; stir in dill (and chives/parsley).
- 6. Taste and adjust salt/pepper; add lemon juice if desired.
- 7. Serve hot with extra dill on top.
Why You’ll Love This Recipe
- Comforting but fresh: creamy broth with bright dill and optional lemon.
- Weeknight-friendly: one pot, simple prep, and fast cook time.
- Tender salmon every time: gentle simmer keeps the fish flaky, not dry.
- Classic Nordic flavors: leeks, potatoes, and a whisper of allspice make it feel authentic.
Grocery List
- Produce: leeks, carrots, Yukon Gold potatoes, fresh dill, optional chives or parsley, optional lemon
- Dairy: unsalted butter, heavy cream
- Pantry: olive oil, fish stock (or seafood stock), kosher salt, black pepper, bay leaves, optional ground allspice
Full Ingredients
Soup Base
- 1 tbsp (14 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 2 leeks (about 350 g / 12 oz), white and light green parts only, thinly sliced
- 2 medium carrots (about 200 g / 7 oz), peeled and diced (about 1 cm / 1/2 in)
- 680 g / 1 1/2 lb Yukon Gold potatoes, peeled and cut into 2 cm / 3/4 in chunks
- 1.25 L / 5 cups fish stock (or seafood stock)
- 2 bay leaves
- 1 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper, plus more to taste
- 1/2 tsp ground allspice (optional, traditional)
Salmon & Finish
- 450 g / 1 lb salmon fillet, skin removed and pin bones removed, cut into 3 cm / 1 1/4 in chunks
- 180 ml / 3/4 cup heavy cream
- 2 tbsp fresh dill, finely chopped, plus extra for garnish
- 1 tbsp fresh chives or parsley, finely chopped (optional)
- 1 tbsp (15 ml) lemon juice (optional, for extra brightness)
Step-by-Step Instructions
Step 1: Prep the vegetables and salmon
Trim the leeks, keeping only the white and light green parts. Slice them thinly, then rinse well in a bowl of cold water to remove any grit; lift the leeks out (so the sand stays in the bowl) and drain.
Peel and dice the carrots. Peel the potatoes and cut into 2 cm / 3/4 in chunks so they cook evenly. Cut the salmon into 3 cm / 1 1/4 in chunks and set it in the fridge while you start the soup.
Step 2: Sweat the leeks and carrots for a sweet, gentle base
In a large heavy pot or Dutch oven (about 5–6 qt / 5–6 L), melt the butter with the olive oil over medium heat.
Add the leeks and carrots. Cook, stirring often, for 6–8 minutes until the leeks are soft and fragrant but not browned. (If they start to color, lower the heat slightly; lohikeitto tastes best with a mild, sweet base.)
Step 3: Simmer the potatoes in stock until just tender
Add the potatoes, fish stock, bay leaves, kosher salt, black pepper, and allspice (if using). Increase heat to bring the soup to a gentle boil, then reduce to maintain a steady simmer.
Simmer for 12–15 minutes, stirring occasionally, until the potatoes are just tender when pierced with a fork. Try not to overcook them; you want pieces that hold their shape in the finished soup.
Step 4: Poach the salmon gently so it stays flaky
Lower the heat so the soup is at a gentle simmer (small bubbles, not a rolling boil). Add the salmon chunks in a single layer as much as possible.
Cook for 4–6 minutes, depending on the thickness of the salmon, until it turns opaque and flakes easily. Avoid vigorous stirring; instead, use a spoon to gently nudge the fish so the chunks stay intact.
Temperature note: Salmon is safely cooked when the thickest pieces reach 63°C / 145°F (instant-read thermometer), but it will continue to gently carry over in the hot broth.
Step 5: Add cream and warm without boiling hard
Stir in the heavy cream. Keep the heat on low and warm the soup for about 2 minutes, just until it’s hot again. Avoid a hard boil after adding cream to keep the broth smooth and to protect the tender salmon.
Step 6: Finish with dill, adjust seasoning, and brighten (optional)
Remove and discard the bay leaves. Stir in the chopped dill (and chives or parsley if using).
Taste and adjust with more salt and pepper if needed. If you want a slightly brighter, fresher finish, stir in 1 tbsp (15 ml) lemon juice right before serving.
Step 7: Serve hot with extra herbs
Ladle into warm bowls, making sure each serving gets plenty of salmon, potatoes, and vegetables. Sprinkle with extra fresh dill on top.
This soup is lovely with rye bread, crusty sourdough, or simple buttered bread on the side.
Pro Tips
- Rinse leeks thoroughly: grit loves to hide between the layers. Slice first, then wash.
- Don’t boil the salmon: a gentle simmer keeps the chunks tender and intact.
- Cut potatoes evenly: 2 cm / 3/4 in chunks cook in the same window as the rest of the soup.
- Season in stages: salt the broth early, then fine-tune after the cream and herbs go in.
- Allspice is optional but special: just 1/2 tsp adds that subtle Scandinavian warmth without tasting “spiced.”
Variations
- Extra traditional: Replace lemon juice with no acid at all, and lean into dill and allspice for a classic, mellow profile.
- Lighter creaminess: Use half-and-half instead of heavy cream (same amount). Keep the heat low to prevent curdling.
- More vegetables: Add 150 g / 1 1/2 cups corn kernels or 200 g / 2 cups chopped green cabbage during the potato simmer.
Storage & Make-Ahead
Cool leftovers quickly, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pot over low heat until steaming hot (aim for 74°C / 165°F), stirring carefully to avoid breaking up the salmon. Avoid boiling, which can toughen the fish and dull the herbs.
If making ahead, you can prep the vegetables (leeks, carrots, potatoes) up to 24 hours in advance and refrigerate (keep potatoes submerged in cold water to prevent browning; drain before cooking). For the very best texture, add the salmon and herbs right before serving.
Nutrition (per serving)
Approximate, based on 6 servings: 430 calories, 24 g protein, 28 g fat, 24 g carbohydrates, 3 g fiber, 620 mg sodium.
