Lohikeitto (Finnish Salmon Soup) is a creamy Nordic soup made with tender salmon, potatoes, carrots, leeks, fresh dill, and cream. It's easy enough for a weeknight but cozy enough for a special dinner.
I usually make this on chilly evenings when everyone wants something warm without spending hours in the kitchen. In just 35 minutes, dinner is on the table, and it always hits the spot.
If you've never made Finnish salmon soup before, don't worry. Just avoid overcooking the salmon, and you'll have a smooth, creamy soup that's surprisingly light.
Why This Is On Repeat At My House
I make this Lohikeitto (Finnish Salmon Soup) every few weeks because it's cozy, simple, and ready in about 35 minutes. It's perfect for busy nights when I want a homemade dinner without spending hours in the kitchen.
My family loves the tender salmon and creamy broth. I learned early on to add the salmon at the very end, which keeps it soft and flaky instead of dry.
Fresh dill is one thing I never skip because it gives the soup its classic flavor. I also like making extra since the leftovers taste even better for lunch the next day.
🛒 Ingredients
- Salmon - The star of this Lohikeitto (Finnish Salmon Soup). I like using center-cut salmon fillets because they stay chunky and flaky while cooking. If you're using frozen salmon, thaw it completely and pat it dry first. Steelhead trout is a great substitute.
- Leek - Leeks add a mild, slightly sweet onion flavor that gives the soup its classic taste. Be sure to rinse the layers well since they can trap sand. A small yellow onion works if you can't find leeks, but I prefer the softer flavor of leeks.
- Potatoes - Yukon Gold or other waxy potatoes are my top choice because they become creamy while still holding their shape. Cut them into even cubes so they cook evenly.
- Fresh Dill - Fresh dill gives the soup its classic fresh flavor. I wouldn't swap it unless you have to. Dried dill works in a pinch, but fresh makes a noticeable difference.
- Heavy Cream - Heavy cream creates the smooth, silky broth without making it too thick. Let it sit at room temperature for a few minutes before adding it so it blends easily into the hot soup.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How To Make Lohikeitto (Finnish Salmon Soup) Step By Step
- Cook the vegetables: Melt the butter in a large pot over medium heat. Add the sliced leek and carrots, then cook for about 5 minutes until the leek is soft and fragrant. Don't let it brown, or the soup can develop a stronger onion flavor.
- Simmer the potatoes: Stir in the potatoes, salt, black pepper, and broth. Bring to a gentle boil, then reduce the heat, cover, and simmer for 10 to 15 minutes. The potatoes should be fork tender but still hold their shape.
- Add the salmon: Gently stir in the salmon pieces and cook for 3 to 4 minutes, until they're opaque, flaky, and just cooked through. I learned the hard way that overcooking the salmon can make it dry, so keep an eye on it.
- Finish the soup: Lower the heat and slowly stir in the heavy cream and chopped dill. Warm the soup for about 1 minute without letting it boil. Gentle heat keeps the broth smooth and prevents the cream from separating.
- Adjust and serve: If the soup is thicker than you'd like, stir in a splash of extra broth. Ladle into bowls, top with extra fresh dill, and serve warm with crusty bread if you like.
👨🍳 Rita's Equipment
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Buy Now → 📋 Important Tips Before You Start
- Flavor Tip. Use fresh dill whenever possible. Dried dill works in a pinch, but fresh dill gives the soup its classic bright finish.
- Texture Tip. Cook the salmon for just 3 to 4 minutes. It will continue cooking in the hot broth, which helps keep it tender and flaky.
- Shortcut. Buy pre-cut salmon fillets or peeled potatoes if you're short on time. I do this on busy weeknights, and the soup still turns out great.
- Make-Ahead Tip. Chop the leek, carrots, and potatoes a day ahead and store them in the refrigerator. It makes dinner come together much faster.
- Common Mistake. Don't let the soup boil after adding the cream. Keep the heat low so the broth stays smooth and creamy instead of separating.
Easy Swaps
These are the swaps I use most often when I'm missing an ingredient.
- Leek: Replace with one small yellow onion if needed.
- Heavy Cream: Half-and-half will make a lighter broth, though it won't be quite as rich.
- Vegetable Broth: Fish broth gives the soup a deeper seafood flavor if you have it.
- Salmon: Steelhead trout is my favorite substitute because it cooks almost exactly the same.
- Butter: Olive oil works if that's what you have, although butter gives the broth a softer flavor.
I don't recommend replacing the fresh dill. It's one of the ingredients that really makes Lohikeitto taste like Lohikeitto.
What To Serve With Lohikeitto (Finnish Salmon Soup)
This soup is filling on its own, but I usually pair it with something simple.
- A slice of homemade lentil bread for soaking up the creamy broth.
- Warm Cheddar Bay biscuits for a buttery, cozy side.
- Fresh cornbread if you're looking for another warm bread option.
- Toasted rye bread for a classic Nordic pairing.
If you have leftovers, they're just as delicious the next day with a slice of toasted bread.
🍱 Storage Instructions
- 🍱To Store. Let the soup cool completely, then transfer it to an airtight container. Refrigerate for up to 3 days. I've found the flavors come together even more after a night in the fridge.
- 🥶To Freeze. Freeze for up to 2 months. The cream may separate slightly after thawing, but a gentle stir while reheating usually brings it back together.
- 🕒 To Make Ahead. Prepare the soup base with the vegetables a day ahead. When ready to serve, reheat the broth, then add the salmon, cream, and dill for the best texture.
- 🔥To Reheat. Warm the soup gently over low heat until hot. Don't let it boil after adding the cream, or the broth may separate.
❓FAQs
Yes. Thaw it completely and pat it dry before cutting it into chunks. This helps keep the broth from becoming watery.
Yukon Gold potatoes are my first choice because they become creamy while still holding their shape. Waxy potatoes also work well.
Yes, although the soup won't have the same silky texture. Half-and-half works well if you want something a little lighter.
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📖Recipe
Lohikeitto (Finnish Salmon Soup)
Ingredients
- 2 tablespoons unsalted butter
- 1 leek, sliced (white and light green parts)
- 2 medium carrots, peeled and sliced
- 1 pound potatoes, peeled and cubed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups vegetable or fish broth, plus up to ¼ cup more if needed
- ¼ cup fresh dill, finely chopped, plus extra for serving
- 1 pound salmon fillet, skin removed and cut into chunks
- ½ cup heavy cream, room temperature
Instructions
- Cook vegetables: Melt the butter in a medium pot over medium heat. Add the leek and carrots and cook for about 5 minutes until softened.2 tablespoons unsalted butter, 1 leek, 2 medium carrots
- Simmer: Add the potatoes, salt, pepper, and broth. Bring to a boil, then reduce the heat, cover, and simmer for 10 to 15 minutes until the potatoes are fork tender.1 pound potatoes, ½ teaspoon salt, ¼ teaspoon black pepper, 4 cups vegetable or fish broth
- Add salmon: Stir in the salmon and cook for 3 to 4 minutes, just until opaque and flaky.1 pound salmon fillet
- Finish soup: Reduce the heat to low, then stir in the heavy cream and fresh dill. Warm gently for 1 minute without boiling.½ cup heavy cream, ¼ cup fresh dill
- Serve: Ladle into bowls, garnish with extra fresh dill, and serve warm.
Notes
Don't overcook the salmon or it can become dry.
Keep the heat low after adding the cream to prevent curdling.
Add a splash of extra broth if you'd like a thinner soup.
Nutrition
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