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Creamy Salmon Soup With Dill (Easy One-Pot Recipe)

Julia
Creamy salmon soup with potatoes, carrots, and fresh dill. Easy one-pot recipe that’s rich, comforting, and ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Soup
Servings 5 servings

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EQUIPMENT

INGREDIENTS
  

  • 2 tablespoon unsalted butter
  • 1 leek, sliced (white and light green parts)
  • 2 medium carrots, peeled and sliced
  • 1 pounds potatoes, peeled and cubed
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 cups vegetable or fish broth, plus up to ¼ cup more if needed
  • ¼ cup tablespoon fresh dill, finely chopped (plus extra for serving) + 1 tablespoon for serving
  • 1 pound salmon fillet, skin removed, cut into chunks
  • ½ cup heavy cream, room temperature

INSTRUCTIONS
 

  • Start the base: Melt butter in a medium pot over medium heat. Add leek and carrots. Cook for about 5 minutes, stirring occasionally.
  • Cook the vegetables: Add potatoes, salt, pepper, and broth. Bring to a boil, then reduce heat, cover, and simmer for 10–15 minutes, until tender.
  • Add the salmon: Add salmon pieces and cook for 3–4 minutes, until just cooked through. Do not overcook.
  • Finish the soup: Stir in cream and dill. Heat gently for about 1 minute. Do not boil after adding cream.
  • Serve: Serve immediately, topped with extra fresh dill.

NOTES

  • Do not overcook the salmon – it only needs 3–4 minutes and should be just opaque and flaky.
  • Do not boil after adding cream – keep the heat low to prevent curdling.
  • Use fresh dill – it makes a big difference in flavor and freshness.
 
 

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