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.
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 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.
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.
Gently stir in chopped smoked salmon.
Warm through for 2–3 minutes (do not boil, or salmon may become tough).
Ladle soup into bowls.
Garnish with reserved smoked salmon, dill sprigs, and a swirl of cream.
Serve hot with crusty bread or rye toast.
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.
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.
6 servings