This Easy Salmon Soup makes a great weeknight meal. It's full of protein and healthy fat, it's creamy and so yummy. You'll be making it again!
Salmon Soup
Happy Monday my friend! I hope your week is going great so far.
My start of the week has been hectic as always. Kids are keeping me busy but I love every second of it.
Speaking of being busy, last week was intense. I had to prepare and shoot two recipes in one day. Do you know what's it like to make and shoot 2 dishes while kids are running and screaming around? It's impossible. It's stressful and overwhelming. But moms are the greatest multitaskers. And I'm proud of myself, because despite the stress and pressure to get everything done as soon as possible, I was able to make 2 incredibly yummy dishes, one of which is this Salmon Soup.
Normally, I make soups for lunch. But since Salmon Soup is high protein and it's a type of dish I don't make on a regular basis, I decided to prepare it for dinner. So when my husband came back home from work and heard me saying we're having a soup for dinner, he was not excited at all. Unlike me, he's never been a soup person. But then something happened and as soon he sipped his first spoon of soup, I noticed a content smile on his face and a nod of approval. That was it. My salmon soup was so good, that even my picky eating husband loved it.
Let me tell you what you can expect from this Salmon soup:
- good amount of protein
- healthy fat
- creamy
- cheesy
- super yummy
It's a kind of soup that you would want to make during cold winter days to keep you happy and energised.
Recipe
Ingredients
- 1 pound salmon fillet bones and skin removed and fillet cubed
- 1 leek dark green top cut out, white part halved and thinly sliced
- 2 small potatoes cubed
- 2 garlic cloves finely minced
- 1 tablespoon butter
- 3 ½ cups water
- 4 tablespoons Parmesan cheese
- 4-5 oz spreadable cheese with herbs
- 2 tablespoon dill chopped
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- In a large pot, bring water to a boil, add salmon and cook on a low-medium heat for 20 minutes.
- Using a cheese cloth or a fine strainer, strain the fish stock and rinse salmon with water. Set salmon aside.
- Bring the stock to a boil again and add the potatoes. Cook them on a medium-low heat for 10-15 minutes until potatoes are tender.
- Meanwhile, melt butter in a medium sauté pan and on a medium heat. Add sliced leek and garlic and sauté for about 5 minutes.
- When potatoes are cooked, add salmon back to the pot along with sautéed leek, spreadable cheese, Parmesan, salt and pepper. Wait until cheese melts and using an immersion blender or a standing blender, puree the soup.* (see the notes)
- Serve with croutons and dill!
To make croutons
- Preheat the oven to 350 F.
- Cut bread into cubes, place it on a rimmed baking sheet, toss with olive oil, salt and pepper.
- Bake for about 15 minutes or until browned.
Notes
If you make this recipe, don't forget to snap a picture and post it on Instagram with a hashtag #lavenderandmacarons. I'd love to see your creations.
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Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
RaeO says
So something must have gone sideways because it tasted like salmon flavored mashed potatoes
evonne morton says
Hello, I would like to make the Salmon Soup (Creamy and Yummy). I have a question - So the total amount of spreadable cheese with herbs is 20 oz.? Thank you, in advance!
Iryna Bychkiv says
Hi Evonne! The amount of cheese is 5 oz.
Diana Mack says
I tried out this recipe and find it absolutely delicious! I have made it several times since!
👍🏻 👍🏻
Iryna says
Diana, thank you so much for your comment and the 5-star rating! I'm very glad you enjoyed this recipe!
Lois says
Hi Iryna,
If you were to make the Salmon soup dairy free, what would you substitute in? I'm not experienced yet getting the right flavor and texture. Thanks!
Iryna Bychkiv says
Hi Lois! You can substitute butter with either olive oil or vegan butter. In terms of spreadable cheese, there are decent dairy-free alternatives on the market. If you're in the US, many grocery stores sell spreadable vegan cheese from the brands Miyoko's or Treeline Cheese. Alternatively, you can omit the cheese and use unsweetened plant-based milk, like cashew milk or soy milk.
Ian says
I made this but didn’t blend, I used a metal smashing tool and lightly smashed everything up. The first time I blended and it was too much thin and not as filling . I also added smoked paprika for that nice Smokey flavor . Lastly everyone I’ve made this for knows this dish as salmon chowder not salmon soup
Iryna says
Ian, adding smoked paprika to this soup sounds like a great idea. I need to try this next time too. Sorry you soup wasn't thick enough. I might give it a go again to see if anything needs tweaking.
Diane says
Have you made this in an instant pot? Was wondering what the cook time would be for the salmon?
Iryna says
Sorry Diane, I don't know much about Instant Pots.