Description
A rich, velvety soup made with tender salmon, potatoes, aromatics, and herbs.
Ingredients
2 tablespoons olive oil
2 ribs celery, chopped
1 large white onion, diced
3–5 cloves garlic, minced
½ teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
¼ cup all-purpose flour (optional)
4 cups vegetable broth
1 pound Yukon gold potatoes, cubed
1 bay leaf
3 cups heavy cream or dairy-free alternative
1½ pounds salmon fillets, cut into 1-inch pieces
1 tablespoon dill or parsley, minced (optional)
Fresh lemon juice (optional)
Hot sauce (optional)
Instructions
1. Heat olive oil and sauté celery and onion for 5–8 minutes.
2. Stir in garlic, thyme, salt, and pepper for 30 seconds.
3. Sprinkle flour if using and stir for 2 minutes.
4. Pour in broth and bring to a boil.
5. Add potatoes and simmer 15 minutes.
6. Stir in cream and warm gently.
7. Add salmon and herbs, simmer 8–10 minutes.
8. Finish with lemon juice or hot sauce and adjust seasoning.
Notes
Use coconut milk for a dairy-free variation. Reheat gently to avoid separating the cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American