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Finnish Salmon and Potato Soup – Lohikeitto*


Today, when I proposed a salmon and potato soup to the kids, there was a little reluctance — especially on the part of the “teen girl”. She was in for a big surprise because this Finnish salmon and potato soup called “Lohikeitto” was amazingly light, fresh and just perfect for a pleasantly sunny summer day.

This recipe, adapted courtesy of the “The View from Great Island” blog, and it was awesome. What we loved most is that it’s a pretty quick meal to make and you know what? Its buttery flavor was a hit with the boy and girl. Now, we try to keep our soups local and seasonal, but given that all of the ingredients were readily available locally and in season here in Switzerland, we thought, why not? It’s nice to discover and adapt soups from around the world and this this is one soup that surely will please an entire family. Eat up!


  • 1 lb salmon filet, skinned and cut into largish chunks, reserve the skin
  • 4 tablespoons, unsalted butter
  • 1 large leek, trimmed, sliced, and well rinsed
  • 1 red scallion
  • 5 cups (1,25l) fish stock (can be substituted with water)
  • 1 lb russet potatoes, peeled and diced
  • 1 large carrot, sliced
  • 1 cup (10g) fresh dill for garnish, finely chopped, divided
  • 1 cup (250ml) crème fraîche
  • 1 clove garlic
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/4 teaspoon allspice
  • 1/4 teaspoon paprika
  • 1/8 teaspoon flour
  • 1 squeeze of lemon salt and pepper to taste
Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 10min
  • Cook40min
  • Meal Time Lunch
  • Serves 4


  1. Bring fish stock to a boil with an added chicken or vegetable bouillon.
  2. Add salmon with the skin, shrimp with tails, balsamic vinegar, thyme, lemon juice, paprika, and bay leaves to the stock and cook on low heat.
  3. You can use almost any type of de-boned fish.
  4. Once the broth is ready, remove the bay leaf, salmon skin, and shrimp tails.
  5. Melt the butter and olive oil in a soup pot and saute the leeks, red scallion, garlic and potatoes for 10 minutes, or until soft.
  6. Add the flour to the leeks, scallions and potatoes stir the mixture.
  7. While the leeks are cooking, add the salmon chunks with the skin to the pot.
  8. Next, pour in most of the stock and bring to a boil, turn down the heat and simmer gently for 10 minutes.
  9. Remove the fish’s skin.
  10. Add the remaining broth, along with carrots, and half of the fresh dill.
  11. Cook for another 10 minutes, or until the potatoes are just tender.
  12. Return the salmon chunks to the soup along with the cream and allspice, and gently simmer on low heat until cooked through just a few minutes.
  13. Add the remaining dill, and salt and pepper to taste.

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