Salmon Soup Recipe: Salmon, Potato, and Kale Cream Soup

 


Here is a recipe for a delicious and comforting Salmon Potato Cream Soup with Kale.

Salmon, Potato, and Kale Cream Soup


    This recipe combines flaky salmon, hearty potatoes, and healthy kale in a      rich, creamy broth. It's a perfect meal for a chilly evening. 🥳


Yields: 4-6 servings

Prep time: 20 minutes

Cook time: 30-35 minutes


Ingredients:


  • 1 lb (about 450g) skin-on or skinless salmon fillet

  • 1 tbsp olive oil

  • 1 large yellow onion, diced

  • 2 cloves garlic, minced

  • 1 leek, white and light green parts only, thinly sliced and washed thoroughly

  • 1 lb (about 450g) Yukon Gold or Russet potatoes, peeled and diced into 1/2-inch cubes

  • 4 cups (1 liter) chicken or vegetable broth

  • 1 cup (240ml) heavy cream or half-and-half

  • 3 cups (packed) fresh kale, tough stems removed and roughly chopped

  • 1/2 tsp dried dill (or 1 tbsp fresh dill, chopped)

  • Salt and freshly ground black pepper to taste

  • Optional garnishes: fresh chives, a drizzle of lemon juice, crusty bread for serving


Instructions:


  1. Prepare the Salmon: Pat the salmon fillet dry with a paper towel. Season generously with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Place the salmon skin-side down (if applicable) and cook for 4-5 minutes, until the skin is crispy and golden. Flip the salmon and cook for another 2-3 minutes, just to sear the other side. Remove the salmon from the pot and set it aside on a plate.

  2. Sauté Aromatics: Reduce the heat to medium. Add the diced onion, leek, and a pinch of salt to the same pot. Cook, stirring occasionally, for about 5-7 minutes until the vegetables are softened and translucent. Add the minced garlic and cook for another minute until fragrant.

  3. Cook the Potatoes: Add the diced potatoes and the broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10-15 minutes, or until the potatoes are tender when pierced with a fork.

  4. Create the Creamy Base: Using an immersion blender, carefully blend a portion of the soup right in the pot until it reaches your desired consistency. You can blend about half of the soup to make it creamy while leaving some potato chunks intact. If you don't have an immersion blender, you can carefully transfer about 2 cups of the soup (including some potatoes) to a regular blender, blend until smooth, and then return it to the pot.

  5. Add the Finishing Touches: Return the soup to a low simmer. Stir in the heavy cream and dried dill. Gently flake the cooked salmon into large chunks and add them to the pot. Stir gently to combine, being careful not to break up the salmon too much.

  6. Wilt the Kale: Add the chopped kale to the pot, a handful at a time, and stir until it wilts into the soup. This will only take a few minutes.

  7. Season and Serve: Season the soup with additional salt and pepper to taste. You can also add a squeeze of fresh lemon juice for brightness, if desired. Ladle the hot soup into bowls. Garnish with fresh chives or a sprinkle of extra dill. Serve immediately with crusty bread.




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