Creamy Finnish Salmon Soup with Dill (Lohikeitto) Recipe
Creamy Finnish Salmon Soup (Lohikeitto) is a comforting and aromatic dish featuring tender cubes of fresh salmon simmered with carrots, leeks, and Yukon gold potatoes in a rich seafood stock enriched with creme fraiche and fresh dill. This gluten-free, restaurant-worthy soup is quick to prepare, ready in just 40 minutes, and perfect for a cozy dinner on 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
Seafood and Dairy
- 1½ lbs fresh salmon filet, skin-off, cut into 1-inch cubes
- ¾ – 1 cup creme fraiche
- 3 Tbsp unsalted butter
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
- 1 bunch fresh dill (about 1 cup chopped), plus more for serving
Liquids and Seasonings
- 4 cups seafood stock
- ½ tsp kosher salt (plus more to taste)
- Freshly ground black pepper, to taste
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 well. Cook for 8-10 minutes until the vegetables are softened and aromatic.
- 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 heat to medium and cook for 10-15 minutes until the potatoes are tender.
- Cook the salmon: Once the potatoes are cooked through, stir in the salmon cubes and ¾ cup of creme fraiche. Stir to combine, cover the pot, and simmer gently for 3-5 minutes until the salmon is fully cooked and opaque.
- Finish with dill and seasoning: Stir in the chopped fresh dill, taste the soup, and adjust seasoning with more salt and freshly cracked black pepper if needed.
- Serve: Ladle the soup into bowls and garnish with additional dill and freshly ground black pepper for an extra burst of flavor. Enjoy warm.
Notes
- You can prepare this soup ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Refrigerate promptly due to the seafood ingredients.
- Reheat the soup gently on the stovetop over low heat to avoid curdling the creme fraiche. Alternatively, reheat in the microwave in 30-second intervals, stirring between each.
- Freezing is possible but may affect the texture because of the dairy; if freezing, use an airtight container for up to 2-3 months and thaw overnight in the refrigerator before reheating.
- Yukon gold potatoes are preferred because they hold their shape during cooking better than Russet or other starchy potatoes.
- Use fresh dill generously to preserve the authentic flavor of Finnish Lohikeitto.
