Creamy potato salmon soup recipe is simple yet elegant for starter course or main dish.
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.
Yummy! I’ve had salmon chowder at a restaurant before. I was skeptical at first, but it was very tasty. I’m sure this is just as good.
This soup sounds and looks so warm and comforting – a winner of a recipe 😀
Choc Chip Uru
Soup looks good
This is like a salmon chowder… it looks really fantastic. I hope went to my blog yesterday (post dated 4-16-2012) and collected a Versatile Blogger award. You certainly deserve one. 🙂
Thank you. On my way to check…. 🙂
This looks fantastic – I love potato soup, and salmon would be a wonderful addition.
Yum,this is delish!and looks great too!
Yum, it not only looks good but sounds it too! Interesting that you went for chicken and not fish broth. I guess the taste is more balanced?
what a great soup recipe! i love the addition of salmon here!
Delicious, simple and fast – love this. I’ve never seen salmon with potato soup before, but it’s a unique twist I’d definitely try…
Interesting soup and very unusual. I like it very much. Thanks for sharing!
WOW! I love creamy soups. When you’re down there’s nothing better to confort you.