Creamy Finnish Salmon Soup – Quick, Cozy, and Gluten-Free

Creamy Finnish Salmon Soup is the kind of comfort food that makes you want to pull on some fuzzy socks, light a candle, and pretend you’re living in a snow-covered cabin in the woods. This dreamy, creamy bowl of goodness is packed with hearty salmon, tender potatoes, sweet carrots, and delicate leeks — all swimming in a rich seafood broth brightened with a pop of fresh dill and crème fraîche. Whether you’re a soup lover or just trying to switch up your dinner routine, Creamy Finnish Salmon Soup brings both the cozy and the classy to your table.

It’s perfect for chilly nights, lazy weekends, or when you’re just craving something nourishing but not boring. And the best part? It only takes about 10 minutes to prep and under an hour from start to finish — so yes, it’s a weeknight win. Want more soul-warming bowls? Check out our Zuppa Toscana Soup and Creamy Spinach and Potato Garden Soup next.

Table of Contents

What is Creamy Finnish Salmon Soup?

Creamy Finnish Salmon Soup, also known as Lohikeitto, is Finland’s way of saying “we know how to do winter right.” This traditional Nordic dish is a staple in Finnish homes, and for good reason — it’s simple, deeply flavorful, and sticks to your ribs in the best way. At its heart, it’s a salmon and potato soup with a creamy base and lots of fresh dill, which gives it that signature herby lift. The ingredients are humble: leeks, carrots, potatoes, salmon, seafood stock, and a swirl of crème fraîche. But when they come together? It’s magic. The soup walks that perfect line between rich and refreshing, thanks to the brightness of dill and the silky broth. It’s gluten-free, naturally filling, and just feels like a warm hug in a bowl. While it may not be as well-known as chowder or bisque here in the States, trust me — this one’s worth adding to your winter dinner lineup.

Reasons to Try Creamy Finnish Salmon Soup

Let’s be real — we all need more easy meals that feel like they took hours but didn’t. That’s where Creamy Finnish Salmon Soup comes in. First off, it’s made in one pot. Yep, you read that right — one big, beautiful pot. Less cleanup = more time for catching up on your favorite show or scrolling in peace. Second, it’s fast. We’re talking 10 minutes of prep and about 30 minutes of simmering. It’s also incredibly satisfying without being heavy, and thanks to the leeks and dill, it has a lightness that keeps you coming back for “just one more spoonful.” If you’ve got picky eaters at home, this soup is a stealthy way to sneak in veggies (looking at you, carrots and leeks). Plus, it’s a great alternative to chicken-based dinners — something different, but still approachable. Want to round it out? Pair it with a slice of crusty sourdough or our Garlic Parmesan Chicken Meatloaf for a full-on Nordic-inspired feast.

Ingredients Needed to Make Creamy Finnish Salmon Soup

• 1½ lbs fresh salmon filet, skin off, cut into 1-inch cubes
• 3 Tbsp unsalted butter
• 3 large carrots, peeled and cut into ¼-inch rounds
• 2 medium leeks, rinsed well and thinly sliced
• 1 lb Yukon gold potatoes, cut into ¾-inch pieces
• 4 cups seafood stock
• Kosher salt
• Freshly ground black pepper
• ¾ to 1 cup crème fraîche
• 1 bunch fresh dill (about 1 cup chopped), plus extra for serving

Equipment Needed

• Large soup pot or Dutch oven
• Ladle
• Sharp knife for prepping veggies and salmon

Instructions to Make Creamy Finnish Salmon Soup (Step-by-Step Guide)

Let’s break down how to make Creamy Finnish Salmon Soup step by step, so you feel totally confident and stress-free in the kitchen.

Sauté the Carrots and Leeks

Start by heating a large soup pot or Dutch oven over medium-high heat. Add 3 tablespoons of unsalted butter and let it melt completely. Toss in your sliced carrots and leeks — don’t worry if the leeks look like a lot, they’ll cook down beautifully. Season with about ½ teaspoon of kosher salt. Stir occasionally and let everything cook for 8 to 10 minutes, until the veggies soften and start to smell amazing. This base builds a deep, sweet-savory flavor that really makes the soup shine.

Add the Potatoes and Stock

Next, add your diced Yukon gold potatoes to the pot. Pour in 4 cups of seafood stock (you can use fish stock too if you have it on hand). Crank up the heat and bring everything to a boil. Once it’s bubbling, lower the heat to medium and let it simmer for 10 to 15 minutes. You’ll know it’s ready when you can pierce the potatoes easily with a fork, but they’re not falling apart. This step is where the soup starts to become a true one-pot wonder.

Simmer the Salmon and Crème Fraîche

Now comes the star of the show: salmon. Gently add your cubed salmon into the pot, followed by ¾ cup of crème fraîche. Stir well so everything is combined, then cover and let the soup simmer for another 3 to 5 minutes. Keep an eye on it — you don’t want to overcook the salmon. It should turn opaque and flake easily. At the very end, stir in a generous handful (about 1 cup) of chopped fresh dill. Give it a taste and adjust salt and pepper if needed.

Serve with More Dill and Freshly Ground Black Pepper

Ladle the soup into bowls, sprinkle with a little extra dill and a twist of black pepper. If you’re feeling fancy, add a small dollop of crème fraîche on top. It’s elegant, rustic, and feels like something you’d get at a cozy Scandinavian café.

For another seafood lover’s dream, check out this rich Crab and Shrimp Seafood Bisque — it’s a next-level winter treat.

What to Serve with Creamy Finnish Salmon Soup

This soup holds its own, but if you want to build it into a full meal, there are a few winning combos. A crusty loaf of sourdough or rye bread is a classic choice — it soaks up the broth beautifully and adds a little texture to each bite. If you want a side salad, something crisp and tangy like our Asian Cucumber Salad would contrast the creaminess of the soup perfectly. Feeling extra cozy? Pair it with a warm Creamy Chicken Pot Pie or even a baked cheese biscuit. Oh, and if you’re all about sweet endings, you’ll love finishing your meal with a Strawberry Cheesecake Dump Cake. Totally optional, but highly recommended.

Key Tips for Making Creamy Finnish Salmon Soup

1. Use fresh salmon – It makes all the difference. Frozen is okay in a pinch, but fresh gives the best texture and flavor.
2. Don’t skip the dill – It’s what makes this soup sing. Really. Dried dill just won’t cut it here.
3. Leeks need love – Make sure you rinse them well (they hide dirt like champs) and slice them thin for best results.
4. Keep it gentle – Once the salmon is in the pot, treat it like a delicate guest. No aggressive boiling! A soft simmer is your best friend here.
5. Crème fraîche over cream – It adds richness without feeling heavy and gives a subtle tang that balances the broth. If you can’t find it, sour cream is an okay backup, but crème fraîche is the move.
6. Season gradually – Add salt in layers as you cook, not just at the end. It helps develop a deeper flavor.

Storage and Reheating Tips for Creamy Finnish Salmon Soup

Fridge: Got leftovers? Lucky you. Store your soup in an airtight container and refrigerate for up to 3 days. Because this soup has seafood, don’t push it beyond that.

Reheating: Gently warm on the stove over low heat. Don’t let it boil, or the crème fraîche may separate and the salmon might overcook. Microwave? Sure — do 30-second bursts, stirring between each, until it’s hot.

Freezer: You can freeze it, but know the texture might change a bit. The dairy can separate slightly, and the potatoes may soften. If you’re okay with that, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat gently.

Quick tip: If planning to freeze, consider skipping the crème fraîche until you reheat. That way, it stays nice and creamy when served.

FAQs

Can I use sour cream instead of crème fraîche?
Yes, but crème fraîche is richer and doesn’t curdle as easily. Sour cream works in a pinch though.

What kind of salmon is best?
Fresh, skinless filets like Atlantic or sockeye work beautifully. Avoid overly fatty cuts or heavily smoked salmon here.

Can I use vegetable or chicken stock?
Seafood stock is best for flavor, but chicken or veggie stock works if you’re in a bind. Just add a splash of lemon juice for brightness.

Is this soup kid-friendly?
Absolutely. The flavors are mild and comforting, and the veggies are soft and sweet. It’s a great way to introduce fish to picky eaters.

Can I make it dairy-free?
You can try using a dairy-free yogurt or coconut cream, but it’ll slightly change the flavor. Keep the dill to preserve that signature brightness.

Final Thoughts

Creamy Finnish Salmon Soup is more than just a bowl of soup — it’s a feel-good experience. It’s the kind of recipe that’s equally perfect for a quick weeknight dinner or a cozy weekend lunch. With its creamy broth, tender chunks of salmon, and fresh dill flavor, it feels both comforting and a little special. Plus, it’s easy enough for anyone to pull off, whether you’re a seasoned cook or just learning to love your ladle. So next time you’re looking for something warm, nourishing, and a bit out of the ordinary, remember this Creamy Finnish Salmon Soup. And if you’re craving more cozy soup vibes, try our Creamy Seafood Bisque — it’s another one-pot wonder you won’t regret.

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