A surprisingly simple hearty cream soup that sticks to your ribs and makes great leftovers. As a member of the Guild of Bad Puns, I am legally obligated to mention that it is so good you'll Finnish your bowl and want another.

• Soup Pot
• Knife and cutting board
• Sharp knife for skinning salmon

• 1 lb skin-on salmon filet
• 4 Tbsp butter
• 1 large or two medium leeks, trimmed, sliced, and well rinsed
• 5 cups chicken or vegetable stock (we use about half strength Better than Bullion)
• 1 lb small yellow potatoes, washed and diced into bite sized pieces
• 1 large carrot, sliced
• 1 cup fresh dill for garnish, finely chopped, divided
• 1 cup heavy cream
• 1 tablespoon minced garlic
• salt and pepper to taste

1. Remove the skin from the salmon and cut into largish chunks. Remove any small pin bones and discard.
2. Melt the butter in a soup pot and sauté the leeks and garlic for about 10 minutes, stirring often, until nice and soft.
3. Add the broth to the pan with the leeks, along with the potatoes, carrots, and half of the fresh dill. Cook for another 10 minutes, or until the potatoes are just tender.
4. Add the salmon chunks to the soup along with the cream, and gently simmer on low heat until cooked through, just a few minutes.

• Add fresh dill, and salt and pepper to taste.
• We use low sodium broth, so this dish usually needs salt before serving.

• We buy frozen salmon fillets when they are on sale and defrost them the day before making this soup.
• Works very well with canned salmon as well.

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