Servings: 6

Ingredients

• Butter (1/4 cup)
• Leek (1)
• Potatoes (1 lb)
• Carrot (1 large)
• Fish or vegetable broth (5 cups)
• Salmon (1 lb)
• Heavy cream (1 cup)
• Fresh dill (1 cup)
• Lemon juice (1 lemon)
• Salt (to taste)
• Pepper (to taste)

Directions

Prep

1. Discard dark green section of leek, then cut in half lengthwise and slice each half.
2. Slice carrot and chop potatoes.
3. Remove skin and bones from salmon, then cut into bite-size chunks.
4. Finely chop dill.

Cook

5. Melt butter in a pot over medium heat.
6. Saute leek until translucent, ~7 minutes.
7. Add carrots, potatoes, and broth to pot.
8. Bring to a boil, then boil uncovered for 10 minutes.
9. Add salmon and cream to pot and cook for 6 more minutes.
10. Remove from heat and add dill, lemon juice, salt, and pepper.
11. Cover and let sit for 10 minutes.