Step 1

Melt butter in a medium dutch oven or pot over medium heat. Add carrot, leek and peppercorns. Sauté 5 minutes.

Step 2

Add stock, bay leaves and potatoes. Increase heat, bring to a simmer, and cook until potatoes are almost done, about 10 minutes.

Step 3

Add in cream and salmon chunks. Simmer until salmon is cooked through and can be flaked with a fork, about 3-4 minutes.

Step 4

Remove from heat. Stir in ½ cup of dill. Taste and adjust for salt.

Step 5

Serve in bowls, garnished with remaining dill, along with lemon slices or wedges for squeezing.