Leek and Salmon Soup
This creamy Leek and Salmon Soup is nourishing, wonderfully comforting and will warm you up and lift your spirits on a chilly day!
Growing up in a port city in northwestern Russia, we always had an ample supply of salmon thanks to numerous nearby rivers and streams. But in moving to Nebraska I found that getting fresh seafood can be a bit of a challenge. It is, after all, a triple landlocked state, which is to say it is very far from the sea.
Fortunately, you can always get salmon, frozen or fresh, so to get my seafood fix I’ve been relying on one of my childhood favorites: creamy salmon soup!
Key ingredients
Nourishing and with a beautifully silky consistency, this salmon soup is a decidedly comforting dish for me. And while salmon soup is popular in many cuisines, this version, with subtle flavors and garnished with dill and rye croutons, feels to me markedly Russian.
- Salmon: You can use either fresh or frozen salmon. I prefer to use skin-on fillets, but skinless fillets will work just as well.
- Leeks: Use only the white and light green parts and discard the tops.
- Carrots and potatoes: The carrots and potatoes make this pureed soup extra hearty.
- Seasoning: This salmon soup is flavored with allspice and bay leaves.
- Lemon juice: Fresh lemon juice added at the end of cooking balances the richness of the dish.
- Garnishes: Serve with fresh dill and rye croutons. You can also reserve a few chunks of salmon to serve with each bowl.
Step by step instructions
This easy leek and salmon soup can be made in five easy steps:
- Saute the leeks and carrots. In a pot, cook the leeks and carrots in butter over medium-low heat until fragrant.
- Add potatoes, salmon and spices. Add the allspice, followed by the potatoes, salmon and bay leaves. Cover with water.
- Cook. Bring to a light boil and cook for 15 minutes, or until the vegetables are tender.
- Puree the soup. Transfer the soup to a blender and blend until smooth. Add salt and lemon juice to taste.
- Garnish and serve. Garnish with rye croutons and fresh dill, or your favorite alternatives. Serve and enjoy!
Storage and reheating
Leftover salmon soup can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, transfer the soup to a saucepan and heat over medium heat, stirring occasionally, until warmed through. Add a splash of water or broth to thin the soup as needed.
Expert tips and tricks
- Use skin-on salmon fillets for more flavor. Before pureeing the soup, I remove the skin from the fillets and also reserve a few chunks of salmon to garnish the soup.
- Adjust the amount of water as needed. Use just enough water to cover all of the ingredients. If the soup is too thick after blending you can add additional water to your preference.
- Be safe when blending hot soup! Cover the blender lid with a towel and hold it down. Start the blender at the lowest speed, gradually increasing the speed as necessary. I prefer using a stand blender for a smoother consistency, but an immersion blender produces a decent result as well.
- Make the soup extra creamy. To get a creamier texture for this soup add a little extra butter or olive oil when blending. Right before serving you can also add a splash of cream to make the texture even silkier.
- Make the soup dairy free. Simply substitute the butter with olive oil.
Leek and Salmon Soup Recipe
- Total Time: 40 minutes
- Yield: 4
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Global
Ingredients
Leek and Salmon Soup
- 4 tablespoons (60 grams) unsalted butter
- 2 medium leeks (white and light green parts only), cut into thin rounds
- 1 medium (100 grams) carrot, cut into rounds
- 1/4 teaspoon ground allspice
- 1 large (200 grams) russet potato, peeled and cut into small cubes
- 1 pound (450 grams) salmon, cut crosswise into 2-inch (5 cm) pieces (you can leave the skin on)
- 2 bay leaves
- 3 cups (700 ml) water
- 2 tablespoons lemon juice
- 1.5 teaspoons kosher salt
Garnish
- fresh dill
- rye croutons*
Instructions
- Melt the butter in a pot over medium-low heat. Add the leeks and carrots and cook for about 5 minutes or until the leeks are fragrant.
- Add allspice, mix and cook for an additional minute.
- Add the potato, salmon and bay leaves to the pot. Add enough water to just cover all ingredients (2-3 cups or 500-700 ml).
- Bring to a light boil and cook for 15 minutes or until the carrots and potatoes are tender.
- Transfer the salmon to a plate and remove the skin if present. Discard the skin and bay leaves.
- Reserve a few chunks of salmon for garnish. Return the rest of the salmon to the soup and transfer to a blender. Safely* pulse the mixture on a low setting and gradually increase the speed until combined.
- Thin the soup to your desired consistency by adding water (up to 1 extra cup or 240 ml). Optionally, add extra butter or olive oil for a creamier consistency (1-2 tablespoons). Blend until smooth.
- Transfer the soup back to the pot. Bring the soup back to a simmer and remove from heat. Add salt to taste (I generally use about 1.5 teaspoons).
- Before serving, stir in the lemon juice and garnish with fresh dill, rye croutons and the reserved salmon chunks.
Notes
Rye croutons: I make rye croutons by cubing rye bread, tossing it with salt and butter and baking until crispy.
Blending hot soup safely: Put a towel over the blender lid and hold it down with your hand. Start blending at the lowest speed and gradually increase speed as necessary. Make sure not to fill the blender too full and work in batches if necessary.
Storage: Leftover soup can be stored in an airtight container in the fridge for up to 3 days.
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