Creamy Finnish Salmon Soup (Lohikeitto) with Dill & Potatoes
Finnish Lohikeitto
Velvety Finnish salmon soup with potatoes, dill, and a bright lemon finish.
Nutrition (per serving)
This is my take on Lohikeitto, the classic Finnish salmon soup that tastes like a comforting coastal hug. Gentle flavors let the fish shine — tender chunks of salmon and buttery potatoes in a creamy, dill-scented broth finished with a little lemon to brighten everything. It’s simple, fresh, and perfect for chilly evenings or a relaxed weekend lunch.
The recipe is forgiving and quick: peel and dice the potatoes, sweat a few aromatics, simmer until soft, then add the salmon for just a few minutes so it stays moist. Serve with dark rye or a wedge of lemon and you’ve got a heartwarming, Scandinavian-style soup that feels like home.
Ingredients
- skinless salmon fillet, cut into 1-inch pieces:1 lb
- yellow potatoes, peeled and diced:1 lb
- vegetable or fish stock:4 cups
- heavy cream:1/2 cup
- unsalted butter:2 tbsp
- onion, finely chopped:1 piece
- carrot, sliced:1/2 cup
- celery stalk, thinly sliced:1/2 cup
- fresh dill, chopped:2 tbsp
- fresh lemon juice:1 tbsp
- garlic, minced:2 pieces
- olive oil:1 tbsp
- bay leaf:1 piece
- sea salt:1 tsp
- freshly ground black pepper:1/2 tsp
Instructions
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Heat olive oil and butter in a large pot over medium heat. Add the chopped onion, carrot, and celery and cook until softened, about 5 minutes.
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Stir in the minced garlic and bay leaf and cook for 30 seconds until fragrant.
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Add the diced potatoes and stock. Bring to a gentle simmer and cook until the potatoes are tender, about 12–15 minutes.
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Reduce heat to low. Remove the bay leaf and stir in the heavy cream, salt, and pepper. Warm through but do not boil.
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Add the salmon pieces to the simmering soup and cook gently until just opaque in the center, about 3–5 minutes depending on thickness.
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Stir in most of the chopped dill and the lemon juice. Taste and adjust seasoning with more salt, pepper, or lemon as needed.
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Ladle the soup into bowls, finish with a drizzle of cream and a sprinkle of remaining dill, and serve immediately with rye or crusty bread.
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Leftovers keep in the fridge for 1–2 days; reheat gently over low heat to avoid overcooking the salmon.
Tips & Notes
- Use fresh or thawed salmon and add it at the end so it remains tender and flaky.
- If you prefer a lighter soup, substitute half-and-half for the heavy cream or use a little extra stock.
- For a more authentic finish, serve with a slice of dark rye and a wedge of lemon at the table.
