Finnish Salmon Soup (Lohikeitto)

Get ready to experience the ultimate comfort in a bowl!

This Finnish salmon soup (Lohikeitto) is what cozy dreams are made of – velvety broth, tender chunks of salmon, and the perfect balance of dill freshness.

It’s the kind of soup that makes you want to curl up by a window during a snowstorm, even if you’re in the middle of summer.

What makes this soup truly special is its brilliant simplicity.

The delicate salmon flavor shines through the creamy broth, while buttery leeks and potatoes create a hearty base that feels like a warm hug from the inside.

This is Nordic comfort food at its absolute finest – elegant enough for company but simple enough for a weeknight dinner when you need something soul-warming.

Ingredients

• 30 g (1 ounce) unsalted butter
• 1 large leek, finely chopped (white part only)
• 1 medium carrot, chopped
• 5 medium potatoes, peeled and chopped into ½-inch cubes (about 400 g or 14 oz)
• 1.25 liters (5 cups) fish stock
• 450 g (15.8 oz) salmon fillets, skinned and cut into 1-inch cubes
• 150 ml (1.7 fl oz) double cream (heavy cream)
• 1 bunch dill, roughly chopped (about 75 grams or 2.6 oz)
• Salt and pepper to taste

Steps

1. Melt the 30 g (1 ounce) of butter in a large, heavy-bottomed pot over medium heat. Add the chopped leek (white part only) and sauté for 7-8 minutes until it softens completely. You’re looking for the leeks to become translucent and slightly golden at the edges – this builds the foundational flavor for your soup.
2. Add the chopped carrot and potato cubes to the pot, then pour in the 1.25 liters (5 cups) of fish stock, ensuring the vegetables are fully submerged. If they’re not completely covered, add a bit more stock or water. Bring to a gentle simmer and cook for 10 minutes until the potatoes are almost fork-tender. Test by piercing a potato cube with a fork – it should offer slight resistance but not be completely firm.
3. Gently add the salmon chunks and 150 ml (1.7 fl oz) of double cream to the pot. Reduce the heat to low-medium and simmer for 3-4 minutes, until the salmon is just cooked through. Be careful not to stir too vigorously or boil the soup at this stage – this prevents the salmon from breaking apart and keeps the cream from separating. The salmon is done when it flakes easily with a fork but still maintains its shape.
4. Stir in the 75 grams (2.6 oz) of chopped dill and simmer for 1 minute more. This brief cooking time releases the dill’s aromatic oils without diminishing its fresh flavor. Season with salt and pepper to taste, starting with ¼ teaspoon of each and adjusting as needed. Serve immediately in warmed bowls with extra dill sprinkled on top and a splash of lemon juice if desired.

Smart Swaps

• Use coconut milk instead of heavy cream (1:1 ratio) for a dairy-free version with a subtle tropical note
• Substitute fennel bulb for leek (same amount) to add a gentle anise flavor that pairs beautifully with salmon
• Replace salmon with firm white fish like cod or halibut if you prefer a milder flavor profile
• Use vegetable stock instead of fish stock for a lighter base, but add 1 tablespoon of fish sauce to maintain depth

Make It Diabetes-Friendly

• Reduce potatoes to 2 medium (about 160g) and add 1 medium chopped celeriac (200g) to lower the carb count by approximately 30g per serving
• Use half-and-half instead of heavy cream to reduce fat content while maintaining creaminess
• Add 1 cup of chopped kale or spinach during the last 2 minutes of cooking to increase fiber content, which helps slow sugar absorption
• Serve in smaller 1-cup portions (rather than 1.5-2 cups) alongside a mixed green salad to reduce the glycemic impact of the meal

Pro Tips

• For the most flavorful soup, use homemade fish stock made from salmon heads and bones
• Cut all vegetables to similar sizes for even cooking – aim for ½-inch cubes for both potatoes and carrots
• For a richer flavor, add 2 tablespoons of white wine when sautéing the leeks
• The soup will thicken slightly as it cools – if reheating, you may need to add a splash of stock to achieve the original consistency