Creamy potato salmon soup recipe is simple yet elegant for starter course or main dish.
1 pound salmon fillet-skinless, boneless
2 Tbsp. olive oil
2-3 medium Yukon Gold potatoes, peeled and chopped
1 medium onion, finely chopped
1 small carrot, shredded
1 medium Roma tomato, chopped
2 cloves garlic, minced
1 bay leaf
1 cup heavy cream
1 quart chicken broth
1 Tbsp. fresh chopped dill
Salt and black pepper
1/4 tsp. cayenne pepper
1/8 tsp. ground nutmeg
In a Dutch oven or large pot, sauté onions, garlic and carrots in olive oil until tender for 3-5 minutes. Add tomatoes and cook for another1-2 minutes.
Add liquid ingredients (chicken broth and cream), add bay leaf and season with salt and pepper.  Bring to the boil, add potatoes and simmer for about 11-13 minutes or until vegetables are almost tender. Add fish and continue to simmer for 3-5 minutes or until fish is cooked. Add chopped dill, ground nutmeg, cayenne pepper. If it’s necessary adjust seasoning. Turn off the heat and serve.