European · Lunch · Dinner
Finnish Creamy Salmon Soup
Lohikeitto
A gentle, comforting Nordic soup of tender salmon chunks, soft potatoes and sweet leek in a light, milky broth scented with allspice and plenty of fresh dill. This version uses mostly milk with just a splash of cream, so it stays silky but lighter.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Serves
- 4
Calories come from: Carbs 34% · Fat 36% · Protein 30%
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Ingredients
For 4 servings- 2 tsp10 gUnsalted butter
- 1 medium150 gLeek, white and light green parts, sliced
- 1 medium80 gCarrot, sliced
- 5 medium600 gWaxy potatoes, peeled and cut into 2 cm cubes
- 2 cups500 gLow-sodium fish stock
- 2 cups500 gWater
- 1 tspWhole allspice berries
- 2Bay leaves
- 500 gSkinless wild salmon fillet, boned and cut into 3 cm chunks
- 1 cup245 gReduced-fat (2%) milk
- 4 tbsp60 gHeavy cream
- 1 tbsp8 gCornstarch
- 1 cup loosely packed15 gFresh dill, chopped
- 1/2 tspSalt
- 1/2 tspBlack pepper, ground
Steps
- 1
Melt the butter in a large pot over medium-low heat.
- 2
Add the leek and carrot and cook gently for 5 minutes until soft but not browned.
- 3
Add the potatoes, fish stock, water, allspice berries and bay leaves.
- 4
Bring to a boil, then lower the heat and simmer for 15 minutes until the potatoes are just tender.
- 5
Whisk the cornstarch into the milk until smooth, then stir it and the cream into the soup.
- 6
Bring back to a gentle simmer, stirring, for 2 minutes until slightly thickened; do not let it boil hard.
- 7
Add the salmon chunks and simmer very gently for 5-7 minutes, until the fish flakes easily and reaches 63 °C / 145 °F.
- 8
Remove the bay leaves and allspice berries if you can find them.
- 9
Season with the salt and black pepper, tasting first as the stock adds salt, then stir in most of the dill.
- 10
Ladle into bowls and scatter over the remaining dill.
Swaps, storage and make-ahead
Swaps
- Swap the salmon for chunks of firm white fish such as cod or haddock if salmon is hard to find, adjusting the simmer time so it just flakes.
- Replace the heavy cream with more 2% milk for a lighter, thinner broth.
- For a dairy-free version, use olive oil instead of butter and unsweetened oat milk plus a splash of oat cream in place of the milk and cream.
- If you can't find fish stock, use low-sodium vegetable stock and taste carefully before salting.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 days, reheating gently until steaming hot without boiling hard so the milk doesn't split. This soup is best not frozen, as the potatoes turn grainy and the milky broth can separate.
Make ahead
You can cook the leek, carrot and potato base in the stock up to a day ahead and refrigerate it, then reheat, add the milk mixture and cream, and poach the salmon just before serving. Cut the salmon and chop the dill a few hours ahead and keep them chilled.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: FishMilkCelery
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (669 g) | Per 100 g | |
|---|---|---|
| Calories | 445 kcal | 67 kcal |
| Protein | 33.5 g | 5 g |
| Carbohydrates | 37.6 g | 5.6 g |
| of which sugars | 8 g | 1.2 g |
| Fiber | 4.1 g | 0.6 g |
| Fat | 17.8 g | 2.7 g |
| of which saturated | 7 g | 1 g |
| Sodium | 685 mg | 102 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
