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lohikeitto finnish salmon soup.
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5 from 2 votes

Lohikeitto (Finnish Salmon Soup)

This delightful Lohikeitto, a creamy Finnish Salmon Soup has a wonderful, authentic Nordic flavor! Made with just a handful of ingredients, it's hearty and comforting, plus it's ready in no time.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Soup
Cuisine: Finnish
Keyword: Seafood
Servings: 6 people
Calories: 481kcal
Author: Briana

Ingredients

  • 1.5 pounds salmon, skin removed and cut into bite-sized chunks
  • 4 cups water (can be substituted for seafood stock)
  • salmon skins from salmon filets
  • 4 tablespoons unsalted butter
  • 3 medium leeks, white and light green parts only, cut into small rounds and cleaned
  • 1 tablespoon kosher salt, divided (or to taste)
  • ¼ teaspoon allspice (optional)
  • ½ teaspoon black pepper (or to taste)
  • 1.5 pounds baby potatoes, quartered
  • 2 whole carrots, peeled and cut into rounds
  • 1 cup fresh dill, loosely packed & divided (could substitute for dried if desired)
  • 8 ounces heavy whipping cream

Instructions

  • Skip this step if using seafood or fish stock. Add salmon skins and water to a saucepan. Boil for 10 minutes, then strain the broth. Discard skins and reserve the fish stock.
  • In a dutch oven, melt butter over medium heat, then add in leeks with a pinch of salt until softened, about 5 minutes. Add in allspice and some pepper, and cook for about 30 seconds.
  • Add in potatoes, carrots, a big pinch of salt, and about half of the dill. Pour in the broth or stock. Bring to a boil, then reduce to a simmer and cover for about 10 minutes, until potatoes are softened.
  • Add in heavy whipping cream, and your salmon chunks and simmer for around 3-5 minutes until salmon is cooked through. Add in fresh dill, salt, and pepper to taste. Enjoy!
  • Store leftovers in an airtight container in the fridge for up to 3 days.

Notes

  • To reheat, gently simmer on the stove or heat gently in the microwave. 
  • You can substitute half and half for heavy cream. 
  • You can use onions instead of leeks, but leeks are the traditional ingredient. 
  • Skip step one if using store-bought seafood stock. 
  • Do not boil the soup once the cream is added, or it will curdle. 
 

Nutrition

Calories: 481kcal | Carbohydrates: 28g | Protein: 27g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 127mg | Sodium: 1253mg | Potassium: 1215mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2267IU | Vitamin C: 35mg | Calcium: 105mg | Iron: 3mg