Finnish Lohikeitto (Creamy Salmon Soup)

Lohikeitto is a beloved Finnish salmon soup made with tender vegetables, a light creamy broth, and plenty of fresh dill. It is simple, soothing, and especially satisfying on a cool day.

The soup builds flavor from leeks, carrots, and potatoes simmered in stock before the salmon and cream are added at the end. Gentle cooking keeps the fish moist and the broth delicate.

Add the salmon only after the potatoes are tender. It cooks quickly, and a short simmer keeps the pieces flaky instead of dry.

Serving Suggestions

Serve hot with rye bread, butter, and extra dill. A squeeze of lemon at the table adds a clean contrast to the creamy broth.

Recipe Notes

Refrigerate leftovers for up to two days and reheat gently without boiling. The soup will thicken slightly when chilled; loosen it with stock or milk.

Finnish Lohikeitto (Creamy Salmon Soup)

A comforting Finnish salmon soup with potatoes, carrots, leeks, cream, fresh dill, and a bright lemon finish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Finnish

Calories: 430

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Soup

• 1 1/2 lb skinless salmon fillet, cut into chunks
• 6 cups fish or low-sodium chicken stock
• 1 lb yellow potatoes, peeled and cubed
• 2 medium carrots, sliced
• 1 medium leek, white and light green parts sliced washed well
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp kosher salt plus more to taste
• 1/2 tsp white pepper
• 1/4 cup fresh dill, chopped plus more to garnish
• 1 tbsp fresh lemon juice

To Serve

• rye bread and butter optional

Equipment

• Large soup pot
• Chef’s knife
• Cutting board
• Wooden spoon
• Ladle

Method

 

Start the Broth:

1. Melt the butter in a large soup pot over medium heat. Add the leek and carrots and cook for 5 minutes until beginning to soften.
2. Add the stock, potatoes, salt, and white pepper. Bring to a simmer and cook for 15 to 18 minutes, until the potatoes are tender.

Add the Salmon:

1. Stir in the cream and return the soup to a gentle simmer. Add the salmon chunks and cook for 5 to 7 minutes, just until opaque and flaky.
2. Fold in the dill and lemon juice. Taste and adjust the seasoning.

Serve:

1. Ladle the soup into warm bowls and garnish with extra dill.
2. Serve immediately with rye bread and butter.

Nutrition

Calories: 430kcalCarbohydrates: 30gProtein: 31gFat: 24gSaturated Fat: 12gCholesterol: 115mgSodium: 780mgFiber: 4gSugar: 6g

Notes

• Do not boil the soup after adding the cream.
• Add salmon near the end so it stays moist.
• Use fresh dill for the characteristic Finnish flavor.

Tried this recipe?

Let us know how it was!