If there’s one dish that feels like a warm hug on a chilly day, it’s Finnish Salmon Soup, or Lohikeitto. This creamy, hearty soup is like a Scandinavian winter classic you didn’t know you needed in your life. It’s simple to make, loaded with fresh salmon, creamy potatoes, and fragrant dill, and feels wholesome yet indulgent all at once. The best part? You can whip it up in under an hour, making it perfect for a weeknight dinner or an elegant starter for a gathering.

I still remember the first time I tried Lohikeitto. It was during a frosty evening on a trip to Helsinki, where the streets were lined with snow and the air smelled crisp and clean. After a day of exploring, I found myself in a cozy little restaurant where a steaming bowl of salmon soup was served with dark rye bread. That first spoonful was magic—soft chunks of salmon, tender potatoes, and the subtle sweetness of leeks mingled in a broth that was both creamy and light. It’s one of those memories that stays with you, and now, every time I make this dish, I’m transported back to that snug corner in Finland.

A bit about Lohikeitto’s origins

Lohikeitto is a staple in Finnish cuisine, loved for its simplicity and heartiness. In Finland, where winters can be long and dark, dishes like this are designed to nourish and comfort. Traditionally, Lohikeitto is made with fresh, local ingredients like wild-caught salmon and fragrant dill, both of which are abundant in Finnish cuisine. While modern versions often include cream for richness, the original recipe was likely more broth-based, with the creamier version evolving over time as a little nod to indulgence. It’s a perfect example of Nordic cooking: clean flavors, minimal ingredients, and an emphasis on freshness.

Let’s talk ingredients: what makes this soup sing

Salmon

The star of the show here is, of course, the salmon. Its buttery, flaky texture is what makes this soup so special. Opt for fresh, high-quality salmon fillets if you can. Wild-caught salmon will give you a deeper, richer flavor, but farmed salmon works too. If you’re out of salmon, trout or Arctic char are great substitutes. Pro tip: Cube the salmon into uniform pieces so it cooks evenly.

Potatoes

Potatoes add substance and soak up the flavors of the broth beautifully. Waxy varieties like Yukon Gold or red potatoes hold their shape better, but starchy ones like Russets work if that’s what you have. If you’re feeling adventurous, sweet potatoes could offer an interesting twist!

Leeks

Leeks bring a mild, slightly sweet onion flavor to the soup without overpowering it. Make sure to wash them thoroughly, as they often hide dirt between their layers. If you’re out of leeks, you can use a yellow onion or even shallots for a slightly different flavor profile.

Dill

Ah, dill—the herb that ties it all together. Its fresh, grassy flavor is essential for this soup, so don’t skimp! If you’re not a dill fan, parsley or chives can step in, but honestly, the dill really makes this dish feel authentic.

Double cream

This is where the magic happens. Double cream (or heavy cream) gives the soup its signature luxurious texture. If you’re looking to lighten it up, half-and-half or even coconut cream could work, though the flavor will shift slightly.

Kitchen gear: what you’ll need to make it work

You don’t need a ton of fancy tools to make Lohikeitto, which is part of its charm. Here’s what I recommend:

A heavy-bottomed pot or Dutch oven: This helps distribute heat evenly, ensuring the soup doesn’t scorch on the bottom.
A sharp knife: For cutting through salmon and veggies cleanly. Dull knives are no fun (and not safe either).
A wooden spoon or silicone spatula: Perfect for stirring without scratching your pot.
A ladle: Because serving soup without one is just asking for a mess!
Don’t worry if you don’t have a Dutch oven; a regular pot works just fine—just keep an eye on the heat.

Step-by-step: how to make Finnish salmon soup

Step 1: Start with the leeks

Melt the butter in your pot over medium heat. Once it’s bubbling, add the chopped leeks. Let them cook gently for about 7-8 minutes, stirring occasionally. They should soften and turn translucent, but don’t let them brown—you’re aiming for sweet, mellow leeks, not crispy ones.

Step 2: Add potatoes and carrots

Toss in the cubed potatoes and chopped carrot. The carrot adds a lovely pop of color and a hint of sweetness to balance the richness of the cream. Pour in the fish stock, making sure the veggies are submerged. Bring it to a gentle boil, then reduce the heat to a simmer. Cook for about 10 minutes, or until the potatoes are almost fork-tender.

Step 3: Add salmon and cream

Time for the star ingredient! Gently place the salmon chunks into the pot, followed by the double cream. Stir carefully to avoid breaking up the salmon. Let the soup simmer for another 3-4 minutes, just until the salmon is cooked through and opaque.

Step 4: Finish with dill

Sprinkle in the chopped dill and give everything one last stir. Let it simmer for a minute more to allow the flavors to meld. Taste and season with salt and pepper as needed. Serve immediately with a garnish of fresh dill and maybe a wedge of lemon for a zesty kick.

Variations to make it your own

Lohikeitto is a forgiving recipe that’s easy to adapt. Here are some ideas to make it your own:

Gluten-free: This soup is naturally gluten-free, but double-check your fish stock to ensure it doesn’t contain any hidden gluten.
Dairy-free: Swap out the double cream for coconut cream. The flavor will be slightly different, but still delicious.
Vegetarian: Replace the salmon with firm tofu or a medley of mushrooms and use vegetable stock instead of fish stock.
Spicy twist: Add a pinch of chili flakes or a drizzle of chili oil for a hint of heat.
Seasonal tweaks: In summer, you could add fresh peas or asparagus tips for a lighter touch.

How to serve and impress your guests

For a traditional Finnish touch, serve Lohikeitto with slices of dark rye bread or crisp flatbread. Ladle the soup into deep bowls and top with an extra sprinkle of dill for a pop of green. A wedge of lemon on the side adds a burst of freshness that brightens up the creamy flavors. Want to get fancy? Garnish with a few microgreens or a drizzle of cream swirled into the soup.

Perfect pairings

For a beverage that complements the creamy richness of the soup, try something light and refreshing. A sparkling water infused with cucumber or lemon works wonderfully. If you’re in the mood for something warm, a chamomile or green tea is a lovely choice. Feeling adventurous? A lightly spiced apple cider (served warm or cold) would pair beautifully with the cozy vibes of Lohikeitto.

Storing and reheating tips

Lohikeitto keeps well in the fridge for up to 2 days. Just let it cool completely before transferring it to an airtight container. To reheat, warm it gently on the stovetop over low heat, stirring occasionally. Avoid boiling, as this can cause the salmon to overcook and the cream to separate. While the soup freezes, the texture of the potatoes and cream might change slightly, so I recommend enjoying it fresh or within a couple of days.

Adjusting for different serving sizes

This recipe makes about four hearty servings, but it’s easy to scale up or down. For a crowd, double the ingredients and use a larger pot. If you’re cooking for one, halve the recipe but keep in mind that leftover soup makes an excellent next-day lunch. Just be cautious when scaling up—you might need to adjust the seasoning slightly as you go.

FAQs

1. Can I use frozen salmon?
Absolutely! Just thaw it completely and pat it dry before adding it to the soup.

2. Can I make this soup ahead of time?
Yes, but leave out the salmon and cream until just before serving to keep everything fresh and vibrant.

3. What fish stock should I use?
Homemade fish stock is best, but store-bought works too. Just choose one with minimal additives.

4. Can I use dried dill instead of fresh?
Fresh dill is ideal, but in a pinch, you can use dried dill. Start with half the amount and adjust to taste.

5. Why is my soup separating?
This can happen if the cream boils. Keep the heat low once the cream is added, and stir gently.