Creamy Finnish Salmon Soup (Lohikeitto)
This creamy Finnish salmon soup (lohikeitto) is the cozy one-pot dinner I make when the weather turns cold. It's loaded with tender chunks of salmon, sweet leeks, carrots, and buttery Yukon gold potatoes in a light, silky broth finished with a big handful of fresh dill and a squeeze of lemon. Ready in about 45 minutes and naturally gluten free, it's simple enough for a weeknight but special enough to serve to guests.
Equipment
- Large Dutch oven or heavy-bottomed soup pot about 5 to 6 quarts
- Sharp chef's knife
- Large cutting board
- Pin bone tweezers for removing any stray bones from the salmon
- Instant-read thermometer to check that the salmon is cooked
- Wooden spoon and ladle
- Measuring cups and spoons
- Soup bowls for serving
Ingredients
- 1 1/2 pounds skinless salmon fillets 680g, cut into 1-inch cubes
- 3 tablespoons unsalted butter 42g
- 2 medium leeks white and light green parts only, sliced into thin half-moons and rinsed well
- 3 large carrots peeled and sliced into 1/4-inch rounds
- 1 pound Yukon gold potatoes 450g, peeled and cut into 3/4-inch cubes
- 4 cups seafood stock or fish stock 960ml, store-bought or homemade
- 1 bay leaf
- 1/4 teaspoon ground allspice
- 1 cup heavy cream 240ml
- 1 cup fresh dill finely chopped, plus extra for serving
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon freshly ground black pepper plus more to taste
For Serving
- fresh dill extra, for garnish
- black pepper freshly cracked, for garnish
- lemon wedges optional, for a sharper finish
Instructions
- Slice the leeks into thin half-moons, rinse well in cold water, and drain. Peel and slice the carrots into 1/4-inch rounds and cube the potatoes into 3/4-inch pieces.
- Pat the salmon dry, remove any pin bones, and cut into 1-inch cubes. Keep refrigerated until ready to use. Finely chop the dill and measure out the cream, lemon juice, and allspice.
- Melt the butter in a Dutch oven over medium heat. Add the leeks and carrots with about 1/2 teaspoon salt and cook for 8 to 10 minutes, stirring often, until soft and glossy.
- Stir in the allspice and black pepper and cook for 30 seconds until fragrant.
- Add the potatoes, seafood stock, and bay leaf. Bring to a boil, then reduce to medium-low, cover partially, and simmer for 12 to 15 minutes until the potatoes and carrots are tender.
- Reduce the heat to low so the soup is barely bubbling, then pour in the heavy cream and stir gently to combine.
- Add the salmon cubes in a single layer and cook gently for 4 to 5 minutes, stirring occasionally, until opaque and flaky and the thickest piece reaches 145°F. Do not let the soup boil.
- Turn off the heat, remove the bay leaf, and stir in the chopped dill and lemon juice. Season to taste with salt and pepper, then cover and rest for 5 minutes.
- Ladle into bowls, making sure each serving gets plenty of salmon, potatoes, and carrots. Garnish with fresh dill and cracked black pepper and serve right away.
Notes
- Use waxy potatoes such as Yukon golds or red potatoes so they hold their shape; russets tend to fall apart and cloud the broth.
- Cut the salmon into even 1-inch cubes so every piece cooks at the same rate and stays juicy.
- Add the salmon last, once the potatoes are fully tender, since the fish needs only a few minutes.
- Never boil the soup after adding the cream; a gentle simmer keeps the broth smooth and the salmon soft.
- Taste before salting, as seafood stock can already be quite salty.
- Thaw frozen salmon fully in the fridge overnight and pat it dry before cutting so it doesn't water down the broth.
- Always use fresh dill; dried dill will not give the same bright, grassy flavor.
- Variations: swap the cream for crème fraîche for a tangy finish, stir in a cup of sweet corn with the potatoes, add a pinch of cayenne for heat, or fold in crispy bacon before serving.
- Storage: cool for no more than 30 minutes, refrigerate in airtight glass containers for up to 3 days, and reheat slowly over low heat without boiling. Freezing is not ideal because the cream can separate and the potatoes can turn soft.
- Leftover cooked salmon can be flaked into large pieces and stirred in at the very end, just until warmed through, about 2 minutes.
Nutrition
Serving: 1BowlCalories: 510kcalCarbohydrates: 22gProtein: 26gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 110mgSodium: 700mgPotassium: 850mgFiber: 3gSugar: 5gVitamin A: 90IUVitamin C: 20mgCalcium: 8mgIron: 10mg
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