Swedish Fish Soup with Salmon and Cream

Swedish fish soup is a home-style, gently creamy soup of fish, potatoes, leek, and dill simmered in a savory broth. Versions vary by cook and region; this approachable version uses salmon, but firm white fish also works, and lemon brightens the rich broth without making it heavy.

Ingredients

2 tablespoons (28 g) unsalted butter
1 tablespoon (15 ml) olive oil
1 medium leek, about 7 ounces (200 g), white and light-green parts thinly sliced and thoroughly rinsed
1 medium yellow onion, about 5 ounces (150 g), diced
2 medium carrots, about 5 ounces (150 g), peeled if desired and cut into small dice
2 garlic cloves, about 6 g, finely chopped
1 1/2 pounds (680 g) waxy potatoes, such as Yukon Gold, cut into 3/4-inch (2 cm) cubes
6 cups (1.42 L) fish stock or low-sodium vegetable broth
1 bay leaf
1 teaspoon (5 g) fine salt, plus more to taste
1/2 teaspoon (1 g) freshly ground black pepper
1 pound (450 g) skinless salmon fillet, pin bones removed and cut into 1-inch (2.5 cm) chunks
1 cup (240 ml) heavy cream
2 tablespoons (6 g) chopped fresh dill, plus a little more for serving
1 tablespoon (15 ml) fresh lemon juice, plus lemon wedges to serve
2 tablespoons (8 g) chopped fresh parsley, optional

Instructions

Prepare the vegetables and fish. Rinse the sliced leek well, separating the layers so grit washes away, then drain it. Dice the onion and carrots, chop the garlic, and cut the potatoes into evenly sized cubes so they cook at about the same rate. Check the salmon carefully for pin bones and cut it into bite-size chunks. Keep the fish chilled while you make the soup base.
Soften the aromatics, 6 minutes. Set a large, heavy-bottomed pot or Dutch oven over medium heat. Add the butter and olive oil. When the butter has melted, add the leek, onion, and carrots. Cook for about 5 minutes, stirring regularly, until the vegetables begin to soften but are not browned. Add the garlic and cook for 1 minute, stirring so it does not scorch. Browning is not necessary here; a light, sweet vegetable base keeps the broth delicate.
Simmer the potatoes, 14 minutes. Add the potatoes, stock or broth, bay leaf, salt, and black pepper. Raise the heat and bring the liquid to a boil, which should take about 3 minutes, then lower the heat to maintain a gentle simmer for about 11 minutes. Stir once or twice, scraping the bottom of the pot, and check a potato with the tip of a knife. It should be nearly tender but still hold its shape; it will finish cooking with the fish. If your potato cubes are larger than 3/4 inch, give them a few extra minutes before adding the fish.
Add the cream and fish, 8 minutes. Lower the heat so the soup is barely simmering. Stir in the cream, then slide in the salmon chunks in a single layer as much as possible. Simmer gently for about 5 to 8 minutes, turning the pieces carefully once if needed. Avoid a hard boil, which can break the fish apart and make the cream more likely to separate. Check the thickest piece with a food thermometer: the USDA FSIS safe minimum internal temperature for fish is 145°F (63°C). The salmon should look opaque and flake easily as well.
Finish and serve. Remove the bay leaf. Stir in the dill, lemon juice, and parsley if using. Taste the broth and adjust the salt, pepper, or lemon. Let the soup sit off the heat for 1 minute, then ladle it into warm bowls, distributing fish and potatoes evenly. Add extra dill and offer lemon wedges at the table.

Tips

Rinse the leek carefully. Dirt often settles between its layers. Slice it first, then rinse it in a bowl of cold water, lift the leek out, and leave any grit behind. Clean leek gives the broth a fresher flavor and prevents sandy bites.
Choose a fish that holds together. Salmon makes a rich, colorful soup. For a milder flavor, use cod, haddock, pollock, or another firm white fish. Frozen fish is fine if it is thawed in the refrigerator and patted dry first; very thin fillets may cook faster, so begin checking them after 4 minutes.
Keep the simmer gentle. Once the fish goes in, bubbling should be slow and occasional, not vigorous. Stir around the fish rather than repeatedly through it. This keeps the chunks intact and helps the creamy broth stay smooth.
Adjust salt for your broth. The recipe starts with a measured teaspoon, but stock varies widely in saltiness. If you use regular salted stock, begin with less and season at the end. A squeeze of lemon is useful for balancing richness, but add it gradually so the soup stays rounded rather than sharply sour.

Serving Suggestions

Serve the soup hot as a satisfying main course, with a slice of rye bread, crispbread, or a crusty loaf for dipping into the dill-scented broth. A simple green salad with a tart vinaigrette makes a fresh contrast to the cream. For a Swedish-inspired table, offer butter and cheese alongside the bread, and put extra dill and lemon wedges within reach so everyone can finish their own bowl.

If serving a group, keep the pot covered off the heat only briefly while you set out bowls; fish continues to cook in hot liquid and can become dry if held too long. For a more substantial meal, serve a small starter such as cucumber salad, or offer boiled green beans on the side. The soup already contains potatoes, so extra starch is optional rather than necessary.

Variations

Use white fish. Replace the salmon with 1 pound (450 g) of cod, haddock, pollock, or another firm, mild fillet. The broth will taste a little lighter and less rich, but the potatoes, cream, and dill still make it satisfying. Cut the fish into similar-sized pieces and use the same thermometer temperature.

Make it dairy-free. Replace the butter with another tablespoon (15 ml) of olive oil and use 1 cup (240 ml) of unsweetened oat cooking cream or another neutral, unsweetened plant-based cooking cream. The result will be less buttery and may have a faint grain or oat note. Avoid sweetened or vanilla-flavored products. Add a small amount first and taste before using the full measure.

Use a mixed seafood selection. Replace some or all of the salmon with firm white fish or peeled raw shrimp. Add shrimp during the final 4 to 5 minutes, checking that it becomes opaque and firm; add fish chunks earlier so they have enough time to reach 145°F (63°C). Avoid adding delicate shellfish too early, since prolonged simmering can make it tough.

Choose vegetable broth instead of fish stock. Fish stock gives the soup a deeper, more distinctly seafood flavor. Low-sodium vegetable broth is a practical substitute and makes the fish taste more prominent; chicken broth also works but gives the soup a less seafood-forward character. If using a substitute, taste the finished pot before adding extra salt.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in a shallow, covered container. Cooked fish soup keeps for 3 to 4 days in the refrigerator at 40°F (4°C) or below, although the fish and potatoes generally have their best texture in the first 1 to 2 days. Store it in individual portions if you expect to reheat it at different times, and avoid leaving the pot on the counter to cool for an extended period.

Reheat a portion gently in a saucepan over medium-low heat, stirring carefully and stopping when the soup is steaming throughout. Use a food thermometer to confirm leftovers reach 165°F (74°C), the USDA FSIS recommendation for reheated leftovers. The fish may break into smaller pieces during reheating; that is normal. Avoid boiling the soup hard, because the cream can separate and the fish can become dry. A microwave also works: cover the bowl loosely, heat in short intervals, stir gently between intervals, and check the temperature in more than one spot.

Freezing is possible, but cream-based soups can separate after thawing and the potatoes may soften. For the best texture, freeze the soup for up to 2 months in a freezer-safe container, leaving room for expansion, then thaw it overnight in the refrigerator and reheat to 165°F (74°C). Stir gently as it warms. If you know you plan to freeze portions, you can also freeze the broth and vegetables before adding cream and fish, then add those fresh when you reheat the base.

Frequently Asked Questions

What fish works best in Swedish fish soup?

Salmon is a dependable choice because it is flavorful, easy to find, and stays moist when gently simmered. Cod, haddock, pollock, and other firm white fish are good alternatives if you prefer a milder soup. Choose boneless fillets, remove any pin bones, and cut the pieces evenly so they finish cooking together. Very delicate fish can fall apart, so add it carefully and limit stirring.

Can I make this soup with frozen fish?

Yes. Thaw frozen fish in the refrigerator, not on the counter, and blot it dry before cutting it into chunks. Excess water can dilute the broth and make the fish harder to handle. If the fish is still slightly icy in the center, let it finish thawing before cooking so the pieces cook evenly and you can check the thickest part accurately.

Can I prepare Swedish fish soup ahead of time?

You can chop the vegetables and cut the fish a day ahead, keeping them separately covered in the refrigerator. You can also make the broth with the vegetables and potatoes ahead, chill it promptly, and add the cream and fish when you reheat it for serving. That approach gives the fish a fresher texture than cooking the complete soup well in advance and warming it repeatedly.

Why did my creamy fish soup separate?

A hard boil, especially after adding cream, is the most common cause of a broken-looking broth. Keep the heat low once the cream and fish are added, and stir gently rather than vigorously. If the broth looks slightly separated, take the pot off the heat and stir in a tablespoon or two of warm broth or cream. It may not become perfectly smooth again, but it will still be suitable to eat if it has been handled safely.

How can I tell when the fish is cooked?

The most reliable check is a food thermometer inserted into the thickest piece without touching the pot; fish should reach 145°F (63°C) under USDA FSIS guidance. The flesh should also be opaque and separate into flakes with gentle pressure. If the pieces vary in size, check a few of the largest ones. Continue simmering briefly if needed, rather than relying only on the color of a small piece.

Can I leave out the cream?

Yes. The soup will be lighter and more broth-forward without cream, while the potatoes still give it body. For a middle ground, use half the cream or replace it with whole milk, adding the milk near the end and keeping the pot below a boil. A dairy-free cooking cream is another option; choose an unsweetened product so it does not make the savory broth taste sweet.

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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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