Step 1

Prepare Ingredients– skin and cube salmon, slice carrots, mince garlic and shallots, and dice potatoes.

Step 2

Simmer Broth & Vegetables– Over medium heat, melt butter in a large stock pot. Add minced garlic & minced shallots, cook and stir frequently for 1-2 minutes until fragrant. Add potatoes, carrots, and salt and pepper to pot. Give everything a stir and pour in stock. Turn heat to high and bring stock pot to a boil. Cover with lid and simmer for 12-16 minutes, until vegetables begin to soften.

Step 3

Add Salmon & Cream– Remove lid from pot and turn heat down to medium-low. Add salmon chunks & cream to soup. Stir and simmer uncovered for 5 minutes longer.

Step 4

Add Dill & Plate: Remove stock pot from heat. Stir in chopped dill, re-cover with lid, and allow to sit undisturbed for 5-10 minutes more. Ladle soup into bowl, and top with a bit of pepper. Enjoy!