Potato Soup with Salmon and Dill

Potato soup gets dressed up with chunks of salmon and a creamy dill sauce.

Serves: 4Hands-on: 30 minutesTotal: 55 minutesDifficulty: Easy

Serves: 4


  • 1 bunch fresh dill, divided
  • 1 cup sour cream
  • 5 medium potatoes, peeled and cut into 1⁄4-inch cubes
  • 2 large leeks, cleaned well and sliced thin
  • 4 cups vegetable stock
  • 1⁄2 lb. cooked salmon, skin removed and cut into chunks


  • For garnish, mix 3 tablespoons of chopped fresh dill with sour cream in a small bowl. Cover and keep in refrigerator until ready to serve.
  • For the soup, combine potatoes, leeks, and vegetable stock in a stockpot, Bring to a boil; reduce heat and simmer, uncovered, for 20 minutes until potatoes are tender. Carefully, purée with a blender or food processor.
  • Return pot to medium heat and cook for 5 more minutes. Serve with a generous dollop of the dill and sour cream mixture and dill sprigs.