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A bowl of creamy Lohikeitto.
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5 from 1 vote

Lohikeitto Recipe (Finnish Salmon Soup)

Lohikeitto is a creamy Finnish soup filled with veggies, buttery salmon and tons of fresh dill. It is delicious comfort food and a quick 30-minute meal perfect for any time of year.
Course Soup
Cuisine Finnish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 364kcal
Author Alexandria Drzazgowski

Equipment

  • Large Pot

Ingredients

  • 3 Tbsp unsalted butter
  • 1 leek finally sliced into rounds (white part only)
  • ½ white onion diced
  • 2 carrots peeled & diced
  • ½ tsp Salt
  • ½ tsp black pepper
  • 2 Russet potatoes peeled and cubed
  • 4 ¼ cups fish stock
  • 1 lb salmon skin removed and cut into ½” cubes
  • ¾ cup heavy whipping cream
  • 1 bunch dill roughly chopped

Instructions

  • Add a large pot onto the stove over medium-high heat. Add the butter into the pot and allow it to melt.
  • Add the leek, white onion, and carrot along with salt and pepper and saute for a few minutes until softened.
  • Then add the potatoes into the pot along with the fish stock. Cover and allow the soup to simmer on low-medium heat for about 10 minutes.
  • Add the salmon into the pot along with the heavy whipping cream. Cover and cook for another 3-4 minutes, until the potatoes are soft and the salmon is cooked through.
  • Add the chopped dill and any more salt or pepper to taste. Mix and simmer for another minute until the dill softens. Serve and enjoy!

Notes

Recipe Copyright The Foreign Fork. For educational or personal use only. Recipe researched by Sabrinthefinnishteacher and Finland Abroad.
  • Leeks: Be sure and remove any tough outer layers and be sure and use most of the white part.
  • White onion: You could substitute a sweet onion or even leave the onion out if needed.
  • Russet potatoes:Russet potatoes melt perfectly in a soup, but you can use any kind of potatoes you have on hand.
  • Fish stock:I was able to find fish stock at my local grocery store, but if you cannot find any you could make your own (instructions below) or substitute vegetable stock.
  • Salmon:Look for salmon that is a bright pink color. Make sure to remove the skin before cutting it into cubes. 
  • Heavy whipping cream:You could use milk or half and half.
  • Leeks are a traditional part of this recipe but you could leave the leek out and use only white onion if you prefer.
  • Some versions of this recipe call for carrots and some do not. Feel free to add or leave out.
  • If you cannot find fish stock, you can use clam stock, chicken stock or vegetable stock.
  • I’ve seen versions of this recipe that call for a dash of allspice or lemon juice. Feel free to play around with the spices to find what you like.

Nutrition

Serving: 1g | Calories: 364kcal | Carbohydrates: 19g | Protein: 21g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 90mg | Sodium: 807mg | Potassium: 954mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4308IU | Vitamin C: 8mg | Calcium: 110mg | Iron: 2mg