Finnish Soup in New York: Creamy Salmon Lohikeitto

Finnish salmon soup, or lohikeitto, is a comforting Finnish dish of salmon, potatoes, leek, broth, cream and fresh dill. This version uses ingredients readily found in New York grocery stores and cooks in one pot; Finnish households vary the vegetables and how rich they make the broth.

Ingredients

2 tablespoons (28 g) unsalted butter
1 medium leek, about 5 ounces (150 g), white and pale green parts only
1½ pounds (680 g) waxy potatoes, such as Yukon Gold, peeled if desired and cut into ¾-inch (2 cm) cubes
5 cups (1.2 L) low-sodium fish stock or vegetable stock
1 bay leaf
5 whole allspice berries (about 1 g), lightly crushed
1 teaspoon (6 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper
1½ pounds (680 g) skinless, boneless salmon, checked for pin bones and cut into 1¼-inch (3 cm) chunks
1 cup (240 ml) heavy cream
⅓ cup (10 g) chopped fresh dill, plus a little more for serving
1 tablespoon (15 ml) lemon juice, optional

Instructions

Prepare the ingredients. Rinse the leek carefully, separating its layers to remove grit, then slice it thinly. Cut the potatoes into similarly sized cubes so they become tender together. Check the salmon for any remaining pin bones and cut it into chunks. This preparation takes about 20 minutes; keep the fish refrigerated until it is time to add it.
Soften the leek. Melt the butter in a large, heavy soup pot over medium-low heat. Add the sliced leek and cook for 5 minutes, stirring occasionally, until it is soft and fragrant but not browned. Lower the heat if the edges begin to color. A gentle start gives the broth a mild onion flavor without making the soup taste fried.
Simmer the potatoes. Add the potatoes, stock, bay leaf, crushed allspice, salt and pepper. Bring the liquid just to a boil, then reduce the heat to maintain a gentle simmer. Cook uncovered for 13 minutes, stirring once or twice, until a paring knife slips into a potato cube with slight resistance. Avoid a hard boil, which can break the potato pieces apart and reduce the broth too quickly.
Cook the salmon. Add the salmon chunks and stir carefully once to submerge them. Keep the soup at a gentle simmer for about 6 minutes, depending on the size of the pieces. Check the thickest salmon piece with a food thermometer; USDA FSIS recommends a safe minimum internal temperature of 145°F (63°C) for fish. The flesh should also look opaque and separate into flakes. Avoid vigorous stirring, which can turn the salmon into small flakes throughout the pot.
Finish with cream and dill. Turn the heat to low and stir in the cream and chopped dill. Warm the soup for 2 minutes without letting it boil; boiling can make a cream-based broth look grainy or cause it to separate. Remove the bay leaf, taste the broth and adjust the salt or pepper. Stir in the lemon juice, if using, for a small lift of acidity.
Let it settle and serve. Take the pot off the heat and leave it for 2 minutes so the broth settles and the flavors mingle. Ladle into warm bowls, making sure each serving gets potatoes and salmon. Finish with a little extra dill and serve while hot.

Tips

Choose potatoes that hold their shape. Yukon Gold potatoes are easy to find in New York and work well because they turn creamy at the edges without instantly dissolving. Red potatoes are another good option. Russets are starchier and tend to break down, so use them only if you want a thicker, more rustic soup. Cut the pieces evenly, rather than relying on the clock alone: a small cube cooks sooner than a large one.

Use allspice thoughtfully. Whole allspice berries give this Finnish-style soup a subtle warm, peppery aroma. They are often sold in the spice aisle of ordinary supermarkets; a Scandinavian or Eastern European grocery may also carry them. If they are unavailable, leave them out rather than substituting a large amount of ground spice. A tiny pinch of ground allspice can stand in, but it makes the broth cloudier and its flavor more noticeable.

Keep the heat gentle once the salmon is in. A rolling boil can break the fish apart and make the cream harder to incorporate smoothly. Add the salmon only after the potatoes are nearly tender, and check doneness with a thermometer instead of relying solely on the appearance of the broth. If you have a particularly thick piece, give it another minute and check again. Fresh dill should go in near the end so its aroma stays bright.

Make the soup fit your pantry. Low-sodium vegetable stock is a practical New York supermarket substitute for fish stock; the result is a little less oceanic but still balanced by salmon and dill. If using regular salted stock, start with half the listed salt and adjust at the end. Leeks can hold soil between their layers, so wash them after slicing or fan the layers open under cool running water.

Serving Suggestions

Serve lohikeitto as a filling lunch or a simple supper, with rye bread, sourdough or another sturdy loaf for dipping into the creamy broth. Finnish rye bread has a distinctive dense, tangy character; if you cannot find it locally, a dark seeded rye from a neighborhood bakery or grocery is a useful alternative. Soft butter on the bread is a natural companion, but the soup is substantial enough to serve without a side.

A crisp green salad with cucumber, radish or tender lettuce adds freshness without competing with the dill. Keep the dressing light, such as lemon juice, oil, salt and pepper. For a more generous table, offer sliced bread and a small dish of extra chopped dill so everyone can season their bowl. Serve the soup hot, but not scalding: a short rest after cooking makes it easier to taste the delicate fish and allspice.

Variations

Use milk for a lighter broth. Replace some or all of the heavy cream with whole milk. Milk produces a thinner, less rich soup, so keep it at a low heat after adding and do not boil it. For a middle ground, use ½ cup (120 ml) heavy cream and ½ cup (120 ml) whole milk. The classic creamy character remains, but the broth feels less luxurious.

Try a leek-free version. If leeks are expensive or unavailable, use 1 medium yellow onion, about 5 ounces (140 g), finely chopped. Cook it gently in the butter until soft, around 6 to 8 minutes, before adding the potatoes and stock. Onion tastes a little sharper and sweeter than leek, so the finished soup will be familiar but not identical.

Adjust the fish or herbs. Trout can replace salmon in the same weight and is also suited to a gently simmered cream soup. Use the same thermometer check for fish. Fresh chives can supplement the dill, though they give a mild onion note rather than dill’s distinct herbal flavor. If using dried dill, start with 1 tablespoon (about 1 g), add it with the cream, and expect a less fresh, grassy finish.

Make it more substantial. Add 1 cup (150 g) sliced carrots with the potatoes for extra sweetness and color, allowing for a few additional minutes if their pieces are thick. You can also add a handful of frozen peas during the final 2 minutes. These are practical home variations rather than requirements; the defining combination remains salmon, potatoes, a creamy broth and herbs.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a shallow, covered container. The soup keeps for 3 to 4 days in the refrigerator. If you expect to have leftovers, take only the portions you need from the pot and chill the rest promptly, rather than leaving the full pot out while serving.

Reheat a portion on the stovetop over low to medium-low heat, stirring gently until it is steaming throughout and reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Do not let it boil hard; gentle heat helps keep the cream smooth and the salmon in larger pieces. If the broth has thickened in the refrigerator, stir in a splash of water or stock while reheating, then taste and adjust the seasoning.

Freezing is possible, but cream-based soups can separate and potatoes may become soft or grainy after thawing. For better texture, freeze portions before adding the cream, dill and salmon, then thaw overnight in the refrigerator, bring the potato broth to a simmer, and add fresh salmon and cream as directed. If freezing a fully finished batch, expect a less silky texture; thaw in the refrigerator and reheat gently to 165°F (74°C). Do not leave soup at room temperature to thaw.

Frequently Asked Questions

What is Finnish salmon soup called?

It is commonly called lohikeitto, meaning salmon soup in Finnish. The usual ingredients include salmon, potatoes, leek or onion, broth, cream and dill. Household recipes vary: some use more cream, some use milk, and the choice of vegetables and seasoning can differ.

Can I make lohikeitto with frozen salmon?

Yes. Thaw frozen salmon safely in the refrigerator, then pat it dry and cut it into chunks before adding it. Do not add a large frozen block directly to the soup, since it can cool the broth unevenly and make it difficult to judge cooking time. Check the thickest piece with a thermometer and cook fish to 145°F (63°C).

Can I use fish stock from a carton?

Yes, provided it is a ready-to-use stock. Low-sodium fish stock gives the soup a more pronounced seafood flavor, while vegetable stock is a widely available alternative with a milder result. Avoid using concentrated stock without diluting it according to its package directions, and taste before adding all the salt listed.

Why did my cream soup look separated?

The most common cause is boiling the soup after adding cream. Keep the heat low and warm it gently; a brief, steady simmer before the cream goes in is fine, but the finished soup should not boil. If it looks slightly uneven, take it off the heat and stir gently. It may not become perfectly silky again, but it is generally still usable if it has been handled and stored safely.

Can I make this soup ahead?

For the freshest texture, prepare the leek and potatoes ahead, but cook the salmon and add the cream and dill shortly before serving. You can also cook the potato-and-stock base a day in advance, refrigerate it promptly, then bring it back to a gentle simmer and finish the recipe. Reheat leftovers to 165°F (74°C), and avoid repeatedly cooling and reheating the same pot.

Is lohikeitto traditionally made with cream?

Cream is common in Finnish salmon soup, but there is no single recipe that every household follows. Some cooks use milk or a lighter amount of dairy, and others adjust the vegetables or seasoning. This recipe’s heavy cream makes a rounded, rich broth; using milk gives a thinner soup while keeping the familiar salmon, potato and dill flavors.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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