If you’re looking for a cozy but light soup that’s a little different from the usual chicken noodle, this creamy salmon soup is one to try. It’s loaded with tender salmon, sliced yellow potatoes, carrots, fresh dill, and a rich, creamy broth with a little brightness from lemon. The garlic and green onions build a savory base, while crushed red pepper flakes add a little warmth to balance the creamy broth. It’s comforting, fresh, and full of flavor and oh yeah, oh yeah that’s Off The Chain!
Why You’ll Love This Creamy Salmon Soup
- Rich and creamy: Heavy cream gives the broth a smooth, velvety texture without overpowering the salmon.
- Fresh, bright flavor: Lemon zest, lemon juice, and fresh dill balance the richness of the broth.
- Hearty and filling: Yellow potatoes, carrots, and salmon make this a satisfying meal that will keep you full.
- A little kick: Crushed red pepper flakes add just enough heat to complement the creamy broth.
- Easy one-pot recipe: Everything comes together in one pot, making cleanup simple and easy.
What You’ll Need
- Salmon – Skinless salmon fillets break into tender, flaky pieces throughout the soup. Fresh or thawed frozen salmon works well.
- Yellow potatoes – These potatoes hold their shape while becoming tender and adding body to the broth.
- Carrots – Peeled and cubed carrots add natural sweetness and color.
- Green onions – The white parts create a savory base for the soup.
- Garlic – Fresh minced garlic adds depth and aroma.
- Chicken stock – Forms the flavorful base of the soup and complements the salmon.
- Heavy cream – Adds richness and gives the broth its creamy texture.
- Fresh dill – This is one of the key flavors in the soup, pairing beautifully with salmon and lemon.
- Lemon – Both the zest and juice brighten the creamy broth and balance the richness.
- Butter – Helps soften the vegetables and adds flavor.
- Salt and black pepper – Season the vegetables early and allow you to adjust the flavor again at the end.
- Crushed red pepper flakes – Add a gentle kick that balances the rich, creamy broth.
How to Make Creamy Salmon Soup
Step 1: Prepare the Ingredients
Remove the skin from the salmon, if needed, and cut it into large bite-sized chunks. Slice the yellow potatoes, peel and cube the carrots, mince the garlic, and slice the white parts of the green onions. Chop the fresh dill, zest the lemon, and juice half of it.
Step 2: Sauté the Vegetables
Melt the butter in a large soup pot or Dutch oven over medium heat. Add the sliced white parts of the green onions and the cubed carrots. Season with salt, black pepper, and ½ teaspoon crushed red pepper flakes.
Cook for about 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Add the Potatoes and Chicken Stock
Add the sliced yellow potatoes and pour in the chicken stock. Bring the soup to a gentle boil, then reduce the heat and simmer for about 12–15 minutes, or until the potatoes and carrots are nearly tender.
Step 4: Add the Salmon and Cream
Gently add the salmon chunks to the pot, spreading them throughout the soup. Keep the soup at a gentle simmer and cook for approximately 5–8 minutes, depending on the size of the pieces, until the salmon is cooked through and flakes easily.
Avoid stirring too aggressively so the salmon keeps some of its shape. Reduce heat to low and pour in the heavy cream. Stir gently to combine and let the soup warm through for a few minutes.
Step 5: Finish with Dill, Lemon, and Salt and Pepper
Stir in the chopped fresh dill, lemon zest, and lemon juice. Taste the broth and add more salt and black pepper as needed.
Give everything a gentle stir and let the flavors come together for another minute or two over low heat.
Step 7: Serve
Ladle the creamy salmon soup into bowls, making sure each serving gets plenty of salmon, potatoes, and carrots. Finish with a little extra fresh dill and freshly cracked black pepper if desired.
Tips for the Best Salmon Soup
- Cut the potatoes evenly. Similar-sized slices help them cook at the same rate.
- Don’t overcook the salmon. Add it after the potatoes have started to soften so it stays tender instead of becoming dry.
- Keep the heat low after adding cream. A gentle simmer helps maintain a smooth broth.
- Use FRESH dill if possible. My biggest tip. Fresh dill is bright and flavorful and makes a big difference in this soup.
Frequently Asked Questions
Can I use frozen salmon for salmon soup?
Yes! Thaw the salmon completely in the refrigerator before cooking, then remove the skin and cut it into chunks. Pat it dry before adding it to the soup.
What kind of potatoes work best?
Yellow potatoes are a great choice because they become creamy and tender while generally holding their shape. Yukon Gold potatoes work especially well.
Can I make salmon soup without heavy cream?
Yes, you can substitute half-and-half or omit it all together for a lighter soup, but the broth won’t be quite as rich.
Can I use dried dill instead of fresh dill?
Yes you can technically. But I wouldn’t skip the fresh dill. It’s worth it to drive back to the store just to get fresh dill.
How spicy is this salmon soup?
The ½ teaspoon of crushed red pepper flakes adds a mild warmth rather than making the soup overly spicy. You can adjust the amount to suit your taste.
How do I store leftover salmon soup?
Allow the soup to cool, then transfer it to an airtight container and refrigerate promptly. For the best quality, enjoy it within 2–3 days and reheat gently on the stovetop.
Can I freeze creamy salmon soup?
Cream-based soups can separate after freezing and thawing, and the potatoes may change texture. This soup is best enjoyed fresh or refrigerated for a few days.
How to Serve Creamy Salmon Soup
This soup is hearty enough to serve as a meal on its own, but these sides make it even better:
- Crusty bread – Perfect for dipping into the creamy dill broth.
- Garlic bread – Adds a buttery, savory side to the meal.
- Simple green salad – A crisp salad with a light vinaigrette balances the richness of the soup.
- Roasted asparagus – It pairs nicely with salmon and lemon.
Stay Connected
If you make this creamy salmon soup, leave a comment or tag me on social media and let me know how it turned out! I’d love to hear what you think.
For more easy, flavorful recipes, follow along with Off The Chain Kitchen. We’re all about good food, simple cooking, and recipes worth making again.
Creamy Salmon Soup with Potatoes and Dill
Ingredients
- 1 –1½ pounds skinless salmon
- 4 yellow potatoes sliced
- 4 carrots peeled and cubed
- 6 green onions white parts only, sliced
- 4 garlic cloves minced
- 5 cups chicken stock
- 1 cup heavy cream
- 1 small bunch fresh dill chopped
- Zest and juice of ½ lemon
- 2 tablespoons butter
- ½ teaspoon crushed red pepper flakes
- Salt and black pepper to taste
Instructions
- Cut the salmon into large bite-sized chunks. Prepare the potatoes, carrots, green onions, garlic, dill, and lemon.
- Melt the butter in a large pot over medium heat. Add the white parts of the green onions and the carrots.
- Season the vegetables with salt, black pepper, and ½ teaspoon crushed red pepper flakes. Cook for 4–5 minutes, stirring occasionally.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the sliced potatoes and chicken stock. Bring to a gentle boil, then reduce the heat and simmer for 12–15 minutes, until the potatoes and carrots are nearly tender.
- Add the salmon and gently simmer for 5–8 minutes, until cooked through and easily flaked.
- Reduce the heat to low and stir in the heavy cream. Warm gently without boiling.
- Add the fresh dill, lemon zest, and lemon juice.
- Taste and adjust the salt and black pepper as needed. Serve warm with crusty bread or your favorite soup side.
