# What you'll need:
→ Fish & Seafood
01 - 14 oz skinless salmon fillet, boneless, cut into bite-sized cubes
→ Vegetables
02 - 1.3 lbs potatoes, peeled and cut into ¾ inch cubes
03 - 1 medium carrot, sliced
04 - 1 small leek, white and light green part, thinly sliced
05 - 1 small yellow onion, finely chopped
06 - 1 bunch fresh dill, finely chopped, plus additional for garnish
→ Broth & Dairy
07 - 4 cups fish stock or water
08 - ¾ cup plus 2 tablespoons heavy cream
09 - 1 bay leaf
→ Seasonings
10 - 2 teaspoons salt, or to taste
11 - ½ teaspoon ground white pepper
12 - 1 tablespoon butter
# Directions:
01 - In a large soup pot, melt butter over medium heat. Add chopped onion, sliced leek, and carrot. Sauté for 4 to 5 minutes until vegetables are slightly softened.
02 - Add cubed potatoes, bay leaf, and fish stock or water to the pot. Bring to a boil, then reduce heat and simmer for 12 to 15 minutes until potatoes are almost tender.
03 - Gently add salmon cubes to the simmering broth. Continue simmering for 5 to 6 minutes until salmon is just cooked through.
04 - Stir in heavy cream and chopped fresh dill. Season with salt and white pepper to taste. Simmer for 2 to 3 additional minutes without boiling.
05 - Remove from heat and discard bay leaf. Ladle soup into bowls and garnish with reserved fresh dill.
