Finnish Salmon Soup with Potatoes, Carrots, and Creamy Broth

1. 1

   Peel and dice the potatoes and carrots into small cubes for even cooking.

2. 2

   Chop the onion finely and sauté it in butter over medium heat until translucent.

3. 3

   Add the diced potatoes, carrots, and fish stock to the pot; bring to a boil.

4. 4

   Reduce heat and simmer until the vegetables are tender, about 15 minutes.

5. 5

   Cut the salmon into bite-sized pieces and add to the soup, cooking for an additional 5 minutes.

6. 6

   Stir in the heavy cream, dill, salt, and pepper; simmer briefly to combine flavors.

7. 7

   Serve hot, garnished with extra dill if desired for a fresh finish.

Per serving