Description
This creamy Finnish salmon soup, known as Lohikeitto, combines tender chunks of fresh salmon with buttery carrots, leeks, and Yukon gold potatoes in a rich seafood broth. Finished with luscious crème fraîche and fragrant fresh dill, this comforting soup is perfect for a hearty meal and highlights traditional Finnish flavors in under 40 minutes.
Ingredients
Scale
Seafood and Dairy
- 1½ lbs fresh salmon filet (skin-off, cut into 1-inch cubes)
- 3 Tbsp unsalted butter
- ¾ – 1 cup crème fraîche
Vegetables
- 3 large carrots (peeled and cut into ¼-inch thick rounds)
- 2 medium leeks (rinsed well and thinly sliced)
- 1 lb Yukon gold potatoes (cut into ¾-inch pieces)
Liquids and Seasoning
- 4 cups seafood stock
- Kosher salt (about ½ tsp for vegetables, additional to taste)
- Freshly ground black pepper (to taste)
Herbs
- 1 bunch of fresh dill (about 1 cup chopped, plus more for serving)
Instructions
- Sauté the veggies: Melt 3 tablespoons of unsalted butter in a large soup pot or Dutch oven over medium-high heat. Add the sliced carrots and leeks, season with ½ teaspoon kosher salt, and stir to combine. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables soften and become fragrant.
- Add the liquid: Add the cubed Yukon gold potatoes and 4 cups of seafood stock to the pot. Bring the mixture to a boil, then reduce the heat to medium and simmer for 10 to 15 minutes, or until the potatoes are tender when pierced with a fork.
- Cook the salmon: Once the potatoes are tender, stir in the fresh salmon cubes and ¾ cup crème fraîche. Mix well, then cover the soup with a lid and let it simmer gently for another 3 to 5 minutes, until the salmon is just cooked through and opaque.
- Add dill and finish: Stir in 1 cup of chopped fresh dill into the soup. Taste and adjust seasoning with kosher salt and freshly ground black pepper as needed.
- Serve: Ladle the soup into bowls and garnish with additional fresh dill and a sprinkle of freshly cracked black pepper. Serve hot for a comforting and flavorful meal.
Notes
- The crème fraîche adds a slightly tangy creaminess that balances the rich salmon flavor; you may adjust the amount for desired creaminess.
- Use fresh seafood stock for the best depth of flavor, or substitute with fish or vegetable broth if seafood stock is unavailable.
- Make sure not to overcook the salmon to retain its tender texture.
- For a gluten-free version, confirm that your stock and crème fraîche are gluten-free certified.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to avoid overcooking the salmon.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Finnish
Keywords: Finnish salmon soup, Lohikeitto, creamy salmon soup, seafood soup, dill soup, Scandinavian soup, fish chowder, comforting soup
