1 pound salmon filet, skinned and cut into apx 1 inch chunks, reserve the skin. (or use 1 pound of a whole salmon so you can use the head and skeleton to make the broth)
4 Tablespoons butter
1 large leek, washed and white and light green parts sliced thinly
5 cups of fish stock (or chicken or vegetable stock work great too)
1 pound potatoes, diced into bite-sized pieces (I never peel mine, but you can if you’d like)
4–5 carrots, peeled and sliced into 1/4– 1/3 inch slices
1/2 cup fresh, finely chopped dill (or about 1 tablespoon of dried dill)
1 cup heavy cream
1/4 teaspoon pepper
salt to taste
Melt butter in a 4-quart soup pot and sauté the leeks until soft, about 10 minutes
While the leeks are cooking, put 5 cups of water and the reserved fish skin (and head and skeleton if using) in a saucepan and bring to a boil. Turn down the heat and simmer gently for 10 minutes. If you buy a skinless filet or don’t want to bother making a fish broth, skip this step and just add 5 cups of chicken or vegetable stock in it’s place when leeks are done cooking.
Strain the broth into the pot with the leeks and throw away the solids from making the fish stock. Add in the potatoes, carrots, dill, and pepper and cook till vegetables are tender, about another 10 minutes.
Add the salmon chunks to the soup along with the cream and remove from the heat. The salmon cooks in just a few minutes in the hot soup off the heat. If you simmer it on the stove till the salmon is cooked then it will become over-cooked while sitting in the hot soup before it’s served. Add salt and pepper to taste.