Ingredients
2 leeks, sliced
1.5 lbs potatoes, cut into large cubes
2 carrots, roughly sliced
1.5 lbs salmon, cut into large pieces
4 cups fish or seafood stock
1 cup half and half
1 bunch dill
4 tbsp butter
Serves Four Total Time: 45 minutes
In a large pot, melt the butter over medium-low heat and cook the leeks for about 6 minutes or until soft and slightly browned.
Add in the potatoes, carrots and fish stock. Bring to a boil and then simmer for about 12 minutes or until the vegetables are almost done.
Add in the salmon and cream and simmer for another 5 minutes or until the salmon is fully cooked.
Season generously with salt and pepper.
Serve hot with the fresh plucked dill.
