# 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 parts, thinly sliced
05 - 1 small yellow onion, finely chopped
06 - 1 bunch fresh dill, finely chopped, divided 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, adjusted to taste
11 - ½ teaspoon ground white pepper
12 - 1 tablespoon butter
# Directions:
01 - Melt butter in a large pot over medium heat. Add chopped onion, sliced leek, and carrot. Sauté for 4–5 minutes until vegetables begin to soften.
02 - Add cubed potatoes, bay leaf, and fish stock to the pot. Bring to a rolling boil, then reduce heat and simmer for 12–15 minutes until potatoes are nearly tender.
03 - Gently add salmon cubes to the simmering broth. Simmer for 5–6 minutes until salmon is cooked through and opaque.
04 - Stir in heavy cream and chopped fresh dill. Season with salt and white pepper. Simmer for 2–3 minutes without boiling to preserve cream texture.
05 - Remove from heat and discard bay leaf. Ladle soup into bowls and garnish with reserved fresh dill.
