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Finnish Lohikeitto

This Finnish salmon soup is creamy, warming, and full of tender salmon and vegetables, perfect for cozy dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Finnish, Scandinavian
Calories: 364
Ingredients Method Notes

Ingredients
  

For the Soup
  • 3 tbsp unsalted butter For sautéing the vegetables
  • 1 piece leek, white part only, sliced into rounds Adds sweetness and flavor
  • 1/2 piece white onion, diced Can substitute with yellow onion if needed
  • 2 pieces carrots, peeled and diced Provides sweetness to the soup
  • 1/2 tsp salt To taste
  • 1/2 tsp black pepper To taste
  • 2 pieces russet potatoes, peeled and cubed Could substitute with Yukon Gold potatoes
  • 4 1/4 cups fish stock Low-sodium for a milder flavor
  • 1 lb salmon, skinned and cut into 1/2-inch cubes Use only fresh salmon for best flavor
  • 3/4 cup heavy cream Can use half-and-half for lighter version
  • 1 bunch dill, roughly chopped Provides fresh herbal flavor

Method
 

Preparation
  1. Melt the butter in a large pot over medium-high heat.
  2. Add the leek, onion, and carrots, seasoning with salt and black pepper. Cook until the vegetables soften.
  3. Stir in the cubed potatoes and fish stock. Cover and bring to a gentle simmer over low-medium heat for about 10 minutes.
  4. Add the salmon cubes and heavy cream. Cover and cook for 3 to 4 minutes until the potatoes are tender and the salmon is cooked through.
  5. Stir in the chopped dill, taste the broth, and adjust seasoning as necessary. Let simmer for about 1 minute before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. For freezing, do so for up to 2 months, but expect changes in texture. Reheat gently to avoid toughening the salmon.