Creamy Salmon Soup with Potatoes and Dill
This creamy salmon soup combines tender salmon, yellow potatoes, carrots, fresh dill, and lemon in a rich, comforting broth with a gentle kick of red pepper flakes. It's an easy one-pot meal packed with fresh flavor.
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.