Picture a bowl of creamy Salmon Potato Soup, the steam rising gently, carrying the comforting aroma of fresh dill and perfectly cooked salmon.
Imagine the rich, velvety texture as the potatoes melt in your mouth. This delightful dish isn’t only easy to prepare, but it also warms your soul with every spoonful.
As the ingredients meld together, a simple pot transforms into a heartwarming feast.
Let’s bring this cozy creation to life!
Kitchen Tools Required
- 1 large pot
- 1 cutting board
- 1 knife
- 1 wooden spoon
- 1 measuring cup
- 1 ladle
Ingredients
- 1 pound salmon fillet, skinless and diced
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 3 medium potatoes, peeled and diced
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh dill, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Salmon Potato Soup, follow this timeline:
- Preparation (20 minutes total)
- Reading & Understanding (5 minutes): Begin by reading through the entire recipe to familiarize yourself with the steps and ingredients.
- Ingredient Prep (10 minutes): Gather all ingredients and equipment listed in the recipe. Dice the salmon fillet, onion, and potatoes, and mince the garlic. Measure out the chicken broth, heavy cream, salt, pepper, and chop the fresh dill.
- Heat Olive Oil (5 minutes): Heat the olive oil in your large pot over medium heat as you finish prepping the ingredients.
- Cooking (30 minutes total)
- Sauté Onion & Garlic (5 minutes): Add the diced onion and minced garlic to the pot, sautéing until the onion becomes translucent.
- Boil Chicken Broth & Cook Potatoes (15 minutes): Pour in the chicken broth and bring it to a boil, then add the diced potatoes and cook until they’re tender.
- Add Salmon & Simmer (10 minutes): Reduce heat to low, add the salmon pieces, heavy cream, salt, and pepper. Stir gently and let simmer until the salmon is cooked through.
- Finishing Touches & Resting (10 minutes total)
- Stir in Dill (2 minutes): Remove the pot from heat and stir in the fresh dill.
- Rest (5 minutes): Allow the soup to rest for 5 minutes to let the flavors meld.
- Serving (3 minutes): Use a ladle to serve the soup into bowls, garnishing with additional dill or paprika if desired.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add onion and garlic, sauté until onion is translucent.
Pour in chicken broth and bring to a boil.
Add diced potatoes and cook until tender, about 15 minutes.
Reduce the heat to low and stir in the salmon pieces.
Add heavy cream, salt, and pepper, stirring gently.
Simmer for another 10 minutes until salmon is cooked through.
Remove from heat and stir in fresh dill.
Let the soup rest for 5 minutes before serving.
Serving Tips
- Crusty Bread: Serve with a slice of crusty bread to soak up the flavorful broth.
- Side Salad: Pair with a light, invigorating side salad for a balanced meal.
- Roasted Vegetables: Accompany with roasted vegetables for added texture and nutrients.
- Steamed Asparagus: Serve alongside steamed asparagus for a delicate, complementary flavor.
- Cheese Platter: Offer a cheese platter with mild cheeses to enhance the creamy richness of the soup.
Storage
To store Salmon Potato Soup, let it cool completely.
Then transfer it to an airtight container.
Refrigerate for up to 3 days or freeze for up to 2 months.
Reheat gently.
Freezing
To freeze salmon potato soup, cool it completely.
Then transfer it into airtight containers, leaving space for expansion.
Label with the date and freeze for up to three months.
Thaw in the refrigerator before reheating.
Reheating
To reheat Salmon Potato Soup, gently warm it over low heat on the stovetop.
Stir occasionally to prevent sticking.
Avoid boiling to maintain the soup’s creamy texture.
This will also prevent the salmon from overcooking.
Final Thoughts
This Salmon Potato Soup is a comforting and hearty dish that’s both flavorful and satisfying.
With its creamy texture and the perfect blend of ingredients, it makes for an excellent main course.
The combination of salmon, potatoes, and aromatic herbs creates a delightful harmony of flavors.
As a versatile recipe, feel free to experiment with different types of salmon or additional seasonings to suit your taste.
Remember to let the soup rest for a few minutes before serving to allow the flavors to meld together beautifully.
Enjoy this delicious soup with family and friends, and savor every spoonful.
Frequently Asked Questions
Can I Use Canned Salmon Instead of Fresh Salmon Fillet?
You can substitute canned salmon for fresh salmon fillet. Drain it well, then stir it in during the final 5 minutes to maintain texture. Adjust seasoning to taste. Plate with a garnish of dill for elegance.
Is There a Dairy-Free Alternative to Heavy Cream?
You can substitute heavy cream with coconut milk for a dairy-free alternative. Use a 1:1 ratio. Make certain it’s unsweetened to maintain the soup’s savory profile. Whisk thoroughly for a smooth texture before serving.
What Type of Potatoes Work Best for This Soup?
You’ll want to use Yukon Gold potatoes for their creamy texture and ability to hold their shape. Dice them uniformly for even cooking. Their buttery flavor complements the soup, enhancing the overall richness and depth.
How Can I Make This Soup Spicier?
To spice up the soup, add 1 teaspoon of red pepper flakes or 1 diced jalapeño during the onion sauté. Incorporate cayenne pepper to taste. Garnish with a drizzle of sriracha for an extra kick.
Are There Any Vegan Substitutes for Salmon in This Recipe?
You can substitute salmon with 1 pound of diced tofu or tempeh for a vegan twist. Marinate it in soy sauce and lemon juice for added flavor. Make certain even plating by garnishing with fresh herbs before serving.
Salmon Potato Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
- 1 measuring cup
- 1 Ladle
Ingredients
- 1 pound salmon fillet skinless and diced
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups chicken broth
- 3 medium potatoes peeled and diced
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh dill chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until onion is translucent.
- Pour in chicken broth and bring to a boil.
- Add diced potatoes and cook until tender, about 15 minutes.
- Reduce the heat to low and stir in the salmon pieces.
- Add heavy cream, salt, and pepper, stirring gently.
- Simmer for another 10 minutes until salmon is cooked through.
- Remove from heat and stir in fresh dill.
- Let the soup rest for 5 minutes before serving.
Notes
