By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
647 cal · 20 min
Lohikeitto (Finnish Salmon Soup)
Recipe GLPR7af3d3d9bd23e6
A classic Nordic salmon soup featuring tender chunks of fresh salmon, potatoes, and carrots in a rich, creamy broth infused with leeks. This elegant yet simple dish comes together quickly and is finished with bright, fresh dill for a light and satisfying meal.
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Ingredients
1/4 cup butter
1 leek, trimmed and sliced (about 2 cups)
4 cups fish stock or fish stock cubes dissolved in water
1 pound potatoes, peeled and cubed (about 2 to 3 cups)
1 carrot, peeled and sliced into thin rounds (about 1½ cups)
1 pound fresh salmon, cut into large bite-sized pieces
1 cup heavy cream (35% fat)
Kosher salt to taste
Freshly ground black pepper to taste
2 tablespoons fresh dill, chopped, for serving
Directions
Melt butter in a large pot over medium heat. Add the sliced leek and sauté for about 2 minutes until it begins to soften.
Pour in the fish stock and bring to a boil. Add the cubed potatoes and carrot slices, then reduce heat to medium and simmer for 5 to 6 minutes until the vegetables begin to soften.
Gently add the salmon pieces to the pot, nestling them among the vegetables. Continue simmering for 4 to 5 minutes until the salmon reaches an internal temperature of 145°F and flakes easily with a fork.
Reduce heat to low and stir in the heavy cream, stirring gently to combine. Season with kosher salt and freshly ground black pepper to taste.
Ladle the soup into bowls and garnish each serving with fresh chopped dill. Serve immediately.
Comments
Lohikeitto checks most boxes for a weeknight Charlotte kitchen: salmon and potatoes are at every major chain, the ingredient list is short and straightforward, and it genuinely cooks in 20 minutes once prep is done (though expect another 8-10 minutes to dice potatoes and carrots). Cost per serving lands around $4.50-$5.50 depending on salmon quality, driven by the protein and heavy cream. The real caveat is dill—not a pantry staple in most Southern kitchens, and fresh dill means a produce run that may force a second stop or substitute with dried (which changes the finish). It's a weeknight keeper that reheats well for lunch, and the broth-based format feeds a family of four without fuss.
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