A velvety potato base enriched with cream, dill, and lemon, finished with flakes of smoked salmon for a luxurious touch. This soup strikes a balance between cozy and elegant, perfect for holiday dining.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 15 minsCook Time 30 minsTotal Time 45 mins 2 tbsp unsalted butter
1 tbsp olive oil
1 medium onion, chopped
1 leek (white and light green parts), cleaned and sliced
2 cloves garlic, minced
1 lb potatoes, peeled and diced
4 cups vegetable or fish stock
½ cup dry white wine (optional)
¾ cup heavy cream (or crème fraîche)
6 oz smoked salmon, chopped (reserve a little for garnish)
2 tbsp fresh dill, chopped
1 tsp lemon zest
1 tbsp lemon juice (or to taste)
Salt & freshly ground black pepper
Garnish (optional)
Reserved smoked salmon pieces
Extra dill sprigs
A drizzle of cream
Crusty bread or rye toast
Build the base
1
In a large pot, heat butter and olive oil over medium heat.
Add onion and leek, sauté 6–7 minutes until softened but not browned.
Stir in garlic and cook for 1 minute.
Add potatoes & simmer
2
Add diced potatoes and stir well.
Pour in stock and white wine (if using).
Bring to a boil, reduce to a simmer, and cook for 20 minutes , until potatoes are very tender.
Blend for creaminess
3
Remove from heat. Blend soup with an immersion blender (or in batches in a blender) until smooth.
Return to pot, stir in cream, dill, lemon zest, and juice.
Season generously with salt and pepper.
Add smoked salmon
4
Gently stir in chopped smoked salmon.
Warm through for 2–3 minutes (do not boil, or salmon may become tough).
Serve & garnish
5
Ladle soup into bowls.
Garnish with reserved smoked salmon, dill sprigs, and a swirl of cream.
Serve hot with crusty bread or rye toast.
Serving Suggestions
6
Perfect for a Christmas Eve seafood starter or a light winter main.
Serve alongside champagne, a crisp Sauvignon Blanc, or even aquavit for a Scandinavian twist.
Works beautifully in small demitasse cups for canapé-style portions at holiday parties.
Tips & Variations
7
Make-ahead: Prepare the potato base 1–2 days in advance. Reheat gently and stir in smoked salmon just before serving.
Lighter version: Swap heavy cream for half-and-half or milk.
Herb twist: Replace dill with chives or tarragon for a different flavor.
Festive flourish: Add a teaspoon of salmon roe or caviar to each bowl before serving for an elegant touch.
Ingredients 2 tbsp unsalted butter
1 tbsp olive oil
1 medium onion, chopped
1 leek (white and light green parts), cleaned and sliced
2 cloves garlic, minced
1 lb potatoes, peeled and diced
4 cups vegetable or fish stock
½ cup dry white wine (optional)
¾ cup heavy cream (or crème fraîche)
6 oz smoked salmon, chopped (reserve a little for garnish)
2 tbsp fresh dill, chopped
1 tsp lemon zest
1 tbsp lemon juice (or to taste)
Salt & freshly ground black pepper
Garnish (optional)
Reserved smoked salmon pieces
Extra dill sprigs
A drizzle of cream
Crusty bread or rye toast
Directions Build the base
1
In a large pot, heat butter and olive oil over medium heat.
Add onion and leek, sauté 6–7 minutes until softened but not browned.
Stir in garlic and cook for 1 minute.
Add potatoes & simmer
2
Add diced potatoes and stir well.
Pour in stock and white wine (if using).
Bring to a boil, reduce to a simmer, and cook for 20 minutes , until potatoes are very tender.
Blend for creaminess
3
Remove from heat. Blend soup with an immersion blender (or in batches in a blender) until smooth.
Return to pot, stir in cream, dill, lemon zest, and juice.
Season generously with salt and pepper.
Add smoked salmon
4
Gently stir in chopped smoked salmon.
Warm through for 2–3 minutes (do not boil, or salmon may become tough).
Serve & garnish
5
Ladle soup into bowls.
Garnish with reserved smoked salmon, dill sprigs, and a swirl of cream.
Serve hot with crusty bread or rye toast.
Serving Suggestions
6
Perfect for a Christmas Eve seafood starter or a light winter main.
Serve alongside champagne, a crisp Sauvignon Blanc, or even aquavit for a Scandinavian twist.
Works beautifully in small demitasse cups for canapé-style portions at holiday parties.
Tips & Variations
7
Make-ahead: Prepare the potato base 1–2 days in advance. Reheat gently and stir in smoked salmon just before serving.
Lighter version: Swap heavy cream for half-and-half or milk.
Herb twist: Replace dill with chives or tarragon for a different flavor.
Festive flourish: Add a teaspoon of salmon roe or caviar to each bowl before serving for an elegant touch.
Smoked Salmon & Potato Soup
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