Creamy Finnish Salmon Soup (Lohikeitto)

This Finnish salmon soup is perfectly creamy and light with tender bites of fish and veggies. It’s a cozy meal for cold days that the family will love to tuck into.

Salmon is easily one of my family’s favorite fish to enjoy. In the winter, we love to have it in recipes like my salmon and wild rice casserole, or a simple salmon pie.

Today, I’m excited to be sharing this Finnish salmon soup with you. It’s my latest cozy recipe that’s perfect to enjoy in fall or winter. It’s inspired by a traditional recipe called Lohikeitto, which is a light, creamy chowder-like soup that highlights cold weather veggies and fresh fish.

Of course, I had to put my spin on it too, so you’ll find that it’s even heartier and full of healthy veggies to fill you up.

Why You’ll Love This Recipe

• Salmon soup cooks in just 25 minutes, it’s a quick meal to get on the table.
• It’s full of fresh vegetables and healthy fish but still tastes hearty.
• It’s a fun, different way to highlight salmon and winter veggies.

Ingredients

I added an extra vegetable to make my Finnish salmon soup even healthier and filling. It does change the traditional Lohikeitto into my own tasty version. If you’re looking for the classic recipe, just leave the broccoli out.

• Unsalted butter – Butter delivers great flavor and unsalted lets you season the soup to your tastes.
• Leek – The light green and white parts are the most tender. Slice them into half circles.
• Carrots – dice enough to give you 1 cup full.
• Potatoes – Peel and dice a pound of waxy potatoes. They’ll keep their shape best.
• Fish stock – You need a full 6 cups of good fish stock.
• Broccoli florets – I like to add 2 cups for added nutrition, flavor, and color.
• Salmon filet – Use a full pound, make sure it’s skinned and deboned, then cubed.
• Heavy cream – This creates a luscious texture, but you can swap in a lighter cream if needed.
• Salt & Ground allspice – Just a ¼ teaspoon of each is perfect, then adjust to taste.
• Fresh dill – Dill and salmon are so good together! Don’t be shy, use a ⅓ cup to garnish 4 bowls of soup.

Instructions

Get out your big soup pot and set it over medium heat to begin. First you’ll add just 1 tablespoon of the butter with the leeks. For five minutes, let them cook until the leeks are soft, stirring occasionally.

Next stir in the carrots and potatoes, and then the fish stock. Bring it to a boil, then reduce the heat to low and let it simmer for about 10 minutes. The potatoes should be just tender, but not falling apart.

The broccoli and salmon cubes are added next and simmered for just 5 to 7 minutes, or until the fish is cooked. Add in both the heavy cream and remaining butter and stir until everything is well mixed.

Season it with salt and ground allspice to taste. Finish with a generous garnish of fresh chopped dill and turn off the heat. Your soup is ready!

Between the vegetables and fish in this salmon soup, all you need is a good savory bread recipe to finish off the meal.

Serving & Storage

What you’ll find is a creamy and comforting, but light fish chowder that celebrates the delicious flavor of salmon, broccoli, potatoes, and carrots. It’s best served fresh, and since it only takes around half an hour of your time, it’s easy to whip up when the craving strikes.

Because of the cream and fish, it doesn’t freeze or store as well as other soups. But it’s so yummy and simple to make with easy to find ingredients. I hope you love it like we do, and it becomes a regular, quick winter meal for you.

This is just the first among fish soups on the blog. It’s a winner, but when you’ve had your fill of Lohikeitto, be sure to check out my many other winter recipes to warm up your kitchen.

• Winter Minestrone Soup
• Creamy Chicken Florentine Soup
• Spicy Roasted Pumpkin Ginger Soup
• Creamy Carrot and Turnip Soup
  Creamy Roasted Rutabaga Soup