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Cream of Salmon Soup
(Lohikeitto — Finland)


  • 4 cups water
  • 3 medium potatoes, pared and cut into 1/2-inch pieces
  • 2 medium onions, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon white or black pepper
  • 1 bay leaf
  • 2 pounds skinless salmon fillets, cut into 1-inch pieces
  • 1 cup whipping cream
  • Minced dill weed (optional)


  1. Heat water, potatoes, onions, salt, pepper and bay leaf to boiling in Dutch oven; reduce heat. Cover and simmer until potatoes are almost tender, about 10 minutes; stir in salmon.
  2. Cover and simmer until fish flakes easily with fork, about 5 minutes longer.
  3. Remove bay leaf.
  4. Stir 1/2 cup of the soup liquid into whipping cream.
  5. Gently stir cream mixture into the soup; heat through.
  6. Sprinkle with dill weed.

Yield: 6 servings

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