Description
This creamy Finnish Salmon Soup (Lohikeitto) is a comforting Nordic classic made with tender salmon, buttery Yukon Gold potatoes, sweet carrots, leeks, and fresh dill in a rich, velvety broth. Ready in just 40 minutes, this easy one-pot salmon soup is perfect for cozy weeknight dinners and satisfying family meals.
Ingredients
Scale
- 1½ lbs (680 g) fresh salmon fillet, skin removed and cut into 1-inch cubes
- 3 tablespoons unsalted butter
- 3 large carrots, peeled and sliced into ¼-inch rounds
- 2 medium leeks, thoroughly rinsed and thinly sliced
- 1 lb (450 g) Yukon Gold potatoes, cut into ¾-inch cubes
- 4 cups seafood stock
- ½ teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- ¾–1 cup crème fraîche
- 1 bunch fresh dill (approximately 1 cup chopped), plus extra for garnish
Instructions
- Sauté the vegetables: Melt 3 tablespoons of unsalted butter in a large soup pot or Dutch oven over medium-high heat. Add the sliced carrots and leeks. Season with ½ teaspoon kosher salt and stir to combine. Cook for 8–10 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add the potatoes and stock: Stir in the cubed Yukon Gold potatoes and pour in 4 cups of seafood stock. Bring the mixture to a boil, then reduce the heat to medium. Simmer for 10–15 minutes, or until the potatoes are fork-tender.
- Cook the salmon: Add the cubed fresh salmon and ¾ cup crème fraîche to the pot. Stir gently until the crème fraîche is incorporated into the broth. Reduce the heat to maintain a gentle simmer, cover, and cook for 3–5 minutes, or until the salmon is opaque, flakes easily, and reaches an internal temperature of 145°F (63°C).
- Add the fresh dill: Stir in approximately 1 cup of freshly chopped dill. Taste the soup and adjust the seasoning with additional kosher salt and freshly ground black pepper. For a creamier consistency, stir in the remaining ¼ cup crème fraîche.
- Serve and enjoy: Ladle the Finnish Salmon Soup into serving bowls. Garnish with additional fresh dill and freshly cracked black pepper. Serve hot with crusty bread or traditional Finnish rye bread.
Notes
- Choose fresh salmon: Use high-quality, skinless salmon fillets for the best flavor and tender texture. Remove any pin bones before cooking.
- Don’t overcook the salmon: Add salmon only after the potatoes are fully tender. A gentle simmer helps keep the fish moist and flaky.
- Clean the leeks thoroughly: Rinse sliced leeks carefully to remove any dirt trapped between their layers.
- Crème fraîche substitute: Heavy cream works well if crème fraîche isn’t available, although the broth will be slightly less tangy.
- Use fresh dill: Fresh dill provides the signature Nordic flavor of traditional Finnish Salmon Soup.
- Adjust the creaminess: Start with ¾ cup crème fraîche and increase to 1 cup for a richer broth.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
- Reheating: Warm gently over low heat until thoroughly heated. Avoid boiling to prevent the salmon from drying out.
- Freezing: Not recommended because the creamy broth can separate and the potatoes may become grainy after thawing.
- Serving suggestion: Pair with crusty sourdough or Finnish rye bread for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Finnish, Nordic
Nutrition
- Serving Size: 1 bowl
- Calories: 390 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 105 mg