Lohikeitto Creamy Salmon Soup with Dill

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

A classic Finnish salmon soup with tender potatoes, leeks and carrots in a light cream broth, finished with plenty of fresh dill. This Finnish-inspired seafood recipe, ready in about 45 minutes, pairs waxy potatoes, peeled and cubed, carrot, sliced into coins, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 600 g skinless salmon fillet, cut into 3 cm cubes
• 600 g waxy potatoes, peeled and cubed
• 1 large leek, white and light green parts, sliced
• 1 medium carrot, sliced into coins
• 2 tbsp unsalted butter
• 1 liter fish stock
• 200 ml heavy cream
• 6 whole allspice berries
• 1 bay leaf
• 1 large bunch (about 30 g) fresh dill, chopped
• 1 tsp, or to taste salt
• 1/4 tsp white pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Melt the butter in a large pot over medium heat. Add the leek and cook for 4–5 minutes until soft but not browned.
2. Step 2: Add the potatoes, carrot, allspice, bay leaf and fish stock. Bring to a boil, then lower the heat and simmer for 12–15 minutes, until the potatoes are just tender.
3. Step 3: Stir in the cream and bring back to a gentle simmer. Season with salt and white pepper.
4. Step 4: Add the salmon cubes, cover and cook on very low heat for 5–6 minutes, until the fish is opaque and flakes easily. Don't stir hard or the salmon will break up.
5. Step 5: Take out the bay leaf, stir in most of the dill and taste for seasoning.
6. Step 6: Ladle into bowls, top with the rest of the dill and serve with dark rye bread and butter.