Creamy Finnish Salmon Soup – Quick, Cozy, and Gluten-Free
Finnish Salmon Soup (Lohikeitto) is a creamy, comforting soup made with fresh salmon, leeks, carrots, and potatoes, finished with creme fraiche and lots of dill. It’s hearty, flavorful, gluten-free, and ready in about 40 minutes — perfect for chilly days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Finnish
- Diet: Gluten Free
Ingredients
- 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 thick 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 – 1 cup creme fraiche
- 1 bunch of fresh dill (about 1 cup chopped), plus more for serving
Instructions
1. Melt butter in a large soup pot or Dutch oven over medium-high heat.
2. Add sliced carrots and leeks. Season with ½ tsp Kosher salt and stir. Sauté for 8–10 minutes until softened.
3. Add cubed potatoes and seafood stock. Bring to a boil, then reduce heat to medium and cook for 10–15 minutes until potatoes are tender.
4. Add fresh salmon cubes and ¾ cup creme fraiche to the pot. Stir well, cover, and simmer for 3–5 minutes until salmon is fully cooked.
5. Stir in 1 cup chopped dill. Taste and adjust seasoning as needed.
6. Divide soup between bowls. Garnish with additional dill and freshly cracked black pepper before serving.
Notes
Make ahead: Store leftovers in the fridge for up to 3 days in an airtight container. Reheat gently over low heat — avoid boiling to prevent curdling.
Freezing: Can be frozen, though texture may slightly change. Store up to 2–3 months in an airtight container. Thaw in the fridge and reheat gently.
Potatoes: Yukon golds hold their shape best. Avoid starchy potatoes like Russets, which may fall apart in the soup.
Find it online: https://cookingwithramsay.com/creamy-finnish-salmon-soup/