Velvety Salmon Soup Infused with Dill and Potatoes


Creamy Dill & Salmon Soup

10 Tips for Cooking Creamy Salmon and Potato Soup:

  1. Use fresh salmon for the best flavor and texture.
  2. Cut the salmon into even pieces to ensure uniform cooking.
  3. Cook the vegetables until they are just tender to avoid mushiness.
  4. Add the salmon at the end of the cooking process to keep it tender and moist.
  5. Use low-sodium vegetable broth to control the saltiness of the soup.
  6. Adjust the thickness of the soup with additional broth or cream, according to preference.
  7. Garnish with fresh dill to enhance flavor and presentation.
  8. Serve with lemon wedges to add a zesty kick that complements the creamy broth.
  9. Keep the soup on low heat after adding the cream to prevent curdling.
  10. Enjoy leftovers within 2-3 days, gently reheating on the stove over low heat.


Q: Can I use frozen salmon?
Yes, thaw the salmon completely before cutting it into pieces and adding it to the soup.

Q: Is it possible to make this soup dairy-free?
For a dairy-free version, substitute the heavy cream with coconut milk or a dairy-free cream alternative.

Q: Can I add other vegetables to the soup?
Absolutely! Leeks, parsnips, or sweet potatoes make great additions or substitutions.

Q: How can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Q: Can this soup be frozen?
It's best enjoyed fresh due to the dairy and potatoes, which may change texture when frozen and reheated.

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