Potato and Salmon Soup — Creamy and Flavorful
How to make salmon and potato soup (Lohikeitto): secrets for wonderfully tender fish
The main issue when making a creamy fish soup is managing the salmon’s cooking: if added too early or cooked at too high a heat, it tends to fall apart completely or become chewy, losing its natural sweetness.
Many also struggle to reach the right thickness without the cream overwhelming the delicate fish stock.
To solve these problems, the trick is to add the salmon only in the final minutes and maintain a gentle simmer.
The perfect consistency is achieved by using the potatoes’ starch: mashing a small portion directly in the pot will create a natural binder that makes the soup velvety without excess fat, while fresh dill brings out the sea aroma.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 50 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Potato and Salmon Soup
- 14 oz salmon (fresh)
- 0.9 lb potatoes
- 7 oz leeks
- 6 1/3 cups fish stock (or fish broth)
- 1/3 cup heavy cream (liquid)
- 2 tbsp butter
- 1 shallot
- to taste dill (fresh)
- 1 pinch pepper
- to taste salt
Tools
- Kitchen Scale
- Cutting Board
- Knife
- Fish Tweezers
- Pot
How to prepare salmon and potato soup
Start by washing, peeling and cutting the potatoes into cubes about 3/4 inch. Wash, trim and slice the leeks into rounds. Then prepare the salmon: remove the skin and remove any bones using fish tweezers. Cut it into pieces about 3/4 inch large.
Melt the butter in a nonstick pot and, when it begins to sizzle, add the shallot finely chopped. Sauté for a couple of minutes, then add the leeks and potatoes. Season with salt, sprinkle with pepper, stir well and continue cooking for another couple of minutes.
Cover the vegetables with the fish stock, stir carefully, cover with a lid and cook for 20–25 minutes.
When both the potatoes and leeks are tender, add the salmon to the pot and continue cooking for 10 minutes or until the salmon is fully cooked.
Add the heavy cream, a pinch of salt and some pepper. Stir to combine and cook for another 2–3 minutes. Once all ingredients are cooked, turn off the heat, sprinkle with the chopped dill and serve the soup hot.
Ingredient Notes and Substitutions
Fish Stock: If you don’t have it, you can easily replace it with regular fish broth.
Dill: Essential for the authentic flavor; if unavailable, use wild fennel for a similar note.
Cream: Use heavy cream for the best creaminess, but you can opt for milk if you prefer a lighter version.
Storage
The soup is best eaten immediately to enjoy the texture of the fish. However, it can be stored in an airtight container in the refrigerator for a couple of days.
Recipe Variations
Puree: If you prefer a smooth potato and leek puree with salmon, blend the vegetables with an immersion blender before adding the salmon to the pot.
Thickness: For a thicker soup, simply mash a few potatoes directly in the pot with a fork. If you prefer it thinner, increase the amount of stock.
Tips
Cleaning the fish: Pay close attention to removing every bone from the salmon to ensure a pleasant and safe tasting experience.
Cooking the leek: Do not let the leek burn while sautéing; it should just soften so it does not release a bitter flavor.
FAQ (Questions & Answers)
Can I use frozen salmon?
Yes, but make sure to let it thaw completely in the refrigerator and pat it dry before cutting it into cubes.
What can I use instead of cream?
If you prefer to avoid cream, you can use a spreadable cream cheese or coconut milk for an exotic twist.
Why did my salmon fall apart?
It was probably overcooked or stirred too vigorously. Add it only at the end and stir gently.
Can I prepare it in advance?
You can prepare the potato and leek base in advance, but I recommend adding the salmon, cream and dill only at serving time to keep flavors fresh.
