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When I visited Finland, I loved all the amazing breads and fresh chowders – and fell in love with a traditional Finnish soup that is lightly creamy (but not too thick and overwhelming), with tons of leeks, dill, potatoes, and salmon – and when I realized how easy it is to make Lohikeitto at home, I’ve started making it all the time.
Because this soup is packed with veggies and fish, and isn’t too thick, it is a great, filling meal that you can even enjoy in summer – it doesn’t weigh you down.
How to Make Creamy Salmon Soup with Leeks and Dill
This soup is super simple to make – with easy to find ingredients.
Lohikeitto Salmon Chowder Ingredients
- Butter (¼ cup): Adds richness and a silky base for sautéing leeks, infusing the soup with a buttery depth.
- Leeks (2, sliced): Provide a sweet, mild onion flavor that forms the aromatic backbone of the chowder.
- Fish stock (4 cups): Delivers deep seafood flavor that complements the salmon and creates a savory broth (water with stock cubes works in a pinch).
- Potatoes (1 pound, cubed): Add heartiness, gentle starchiness, and help thicken the soup slightly while offering a tender bite.
- Carrots (2, sliced): Contribute natural sweetness, color, and extra texture to balance the richness.
- Salmon (1 pound, in chunks): The star protein—rich, flaky, and flavorful, giving the chowder its signature taste.
- Heavy cream (½ cup): Adds luxurious creaminess and rounds out the flavors for a smooth, comforting finish.
- Kosher salt and freshly ground black pepper: Essential for seasoning and balancing all the flavors in the dish.
- Chopped dill (for garnish): Provides bright, fresh, and slightly anise-like notes that lift the richness of the cream and salmon.
Lohikeitto Salmon Chowder Process
Once you’ve gathered your ingredients, we will use the following process:
Sauté Vegetables
In a large pot or Dutch oven, melt the butter over medium heat.
Cut Salmon
Cut salmon filets to be 1″ chunks. You want the salmon to be roughly the same shape and size for it to cook evenly – but don’t stress if its a bit wonky.
Add Potatoes
Add peeled potatoes, cut into 1″ chunks, and cook for about 3 minutes, just for a bit of sauteing. This adds a bit of the browned vegetable flavor to the potatoes and lightly browns them for more flavor.
Add Stock
Pour in the fish stock and bring to a gentle simmer. Cook until potatoes are just about soft.
Add Cream
When potatoes are mostly soft, remove from heat or reduce heat to low and stir in the heavy cream. Stir vigorously to mix.
Add Salmon
Gently add the salmon pieces to the pot. Simmer for about 3–5 minutes, or until the fish is just cooked through and flakes easily.
Serve & Enjoy!
Ladle the chowder into bowls. Garnish generously with fresh chopped dill. Serve with crusty bread for dipping.
Our Top Lohikeitto Tips
Add Salmon Last: Prevents overcooking and keeps the fish tender and flaky.
Temper The Cream: Stir it in off the heat to avoid curdling.
Clean Leeks Thoroughly: Rinse well to remove grit before slicing.
Use Quality Fish Stock: A rich stock gives the soup its signature depth.
Cut Vegetables Evenly: Ensures even cooking and the right texture.
Season At The End: Adjust salt and pepper after adding stock and cream.
Garnish with Fresh Dill: Adds brightness and traditional Finnish flavor.
Serve with Hearty Bread: Rye or crusty bread makes it a complete meal.
FAQs
It’s mild and savory, with the rich flavor of salmon balanced by creamy broth and the bright freshness of dill. The vegetables add sweetness, and the seasoning is typically simple—salt, pepper, and sometimes a hint of allspice.
Lohikeitto is a classic Finnish soup made with salmon, potatoes, carrots, leeks or onions, and fresh dill, simmered in a creamy broth often enriched with milk or cream. It’s hearty yet simple and celebrated for its fresh, comforting flavors.
Yes! It’s nutrient-rich:
Salmon provides protein and omega-3 fatty acids.
Vegetables like potatoes and carrots offer fiber and vitamins.
Use milk instead of heavy cream for a lighter option.
Store in the refrigerator for 2–3 days. Reheat gently over low heat—avoid boiling so the cream doesn’t split and the salmon stays tender.
While you can, it is not recommended. The potatoes get grainy, and the cream can separate. If you need to freeze, do so before adding dairy, then add cream when reheating.
Traditionally, it’s served with dark rye bread or sourdough and a spread of butter. A crisp green salad also pairs well.
What to serve with salmon leek soup
Lohikeitto – Finnish Salmon Soup
Ingredients
- ¼ cup butter
- 2 leeks, trimmed, cleaned, and sliced (about 2 cups)
- 4 cups fish stock, or water with fish stock cubes
- 1 pound potatoes, peeled and cubed (about 2–3 cups)
- 2 carrots, sliced (about 1½ cups)
- 1 pound salmon, skin removed, cut into large chunks
- ½ cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
- Chopped dill, for garnish
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the sliced leeks, carrots, and optional 1 diced onion, and cook for about 5 minutes, stirring occasionally, until softened and fragrant (do not brown).
- Add the potatoes.
- Pour in the fish stock and bring to a gentle simmer.
- Cook for about 12–15 minutes, or until the potatoes are tender.
- Reduce heat to low and stir in the heavy cream.
- Gently add the salmon pieces to the pot. Simmer for about 5–7 minutes, or until the fish is just cooked through and flakes easily.
- Season with kosher salt and freshly ground pepper to taste.
- Serve
- Ladle the chowder into bowls. Garnish generously with fresh chopped dill. Serve with crusty bread for dipping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
