This incredibly easy Salmon and Potato soup is so simple to make and tastes so comforting and delicious. With the fresh salmon and such a wonderful variety of fresh vegetables and herbs, this is a soup that will knock your socks off.
The Salmon and Potato Soup is filling enough to be served on its own as a meal, but doesn’t taste heavy at all. In fact, one of the things I love about it is how light it feels.
You can use a combination of your favorite aromatic vegetables and keep it as simple as onions, celery and carrots. However, the addition of more vegetables will only make the soup richer and add so much flavor. The peppers and tomatoes add a bit of sweetness. I love the note of acidity that the tomatoes add to the soup. You can use either a poblano or a jalapeño pepper, adjusting the heat level to your preference. You can also add some crushed pepper flakes and/or cayenne pepper for additional heat.
The Salmon is so tender and juicy as it soaks in all the flavors of the aromatic vegetables – onion, celery, carrot, garlic, tomatoes and garlic. The potatoes pair so well with the fish. This is one of our family’s favorite meals and I hope you will enjoy it too.
Watch the video of how to make Salmon Soup
- Aromatic vegetables – onion, carrot, celery, bell pepper, jalapeño/poblano pepper, tomatoes, garlic
- Potatoes – any type of potatoes will work in this recipe
- You can also use many other types of fish, such as cod, trout, snapper, etc. Shrimp is another great option to use instead of or in addition to the fish.
- Heavy cream
- Fresh herbs – dill, green onion, parsley
How to make Salmon Soup
- Prep and saute the vegetables.
- I prefer the vegetables to be on the smaller side, but you can cut them into whatever pieces you prefer.
- Pour in the water/broth. Add the potatoes.
- Bring the soup to a boil, reduce the heat to a simmer and cook until the potatoes are cooked through, about 10 minutes.
- Add the salmon.
- It is best to chop the fish into bigger chunks, so that it stays juicy and tender. Cook it for only 3-5 minutes if using fresh fish and 5-7 minutes if using frozen fish at the very end of cooking, when all the other vegetables are done cooking.
- Lastly, pour in the cream and add the fresh herbs.
Serving the Soup
This soup is SO good! The broth is so flavorful and all the components give it so many layers of deliciousness.
Serve the soup hot. It is so comforting, you can serve it on its own, without anything else, but with some fresh bread or rolls, it’s really great too. Cheddar biscuits would be incredible with this soup.
Helpful Tips For Salmon Soup
Normally, using broth is preferable for soup, but in this case, there are so many vegetables in the soup, that the water soaks in all their different flavors and it tastes phenomenal with just water
Fish soups are wonderful because they are very versatile and you can use a variety of different fish and seafood here.
Cod is another great fish to use and other thick boneless, skinless fish fillets, such as haddock, snapper, steelhead trout, tilapia, bass, etc. Shrimp is another great option to use instead of fish. You can also use a combination of different fish fillets and/or shrimp.
You can use either fresh or frozen salmon, boneless and skinless fillets, in this soup. You can also use any variety of salmon that you like. If you like it sauteed or roasted, you will enjoy it in the soup too.
If you add the vegetables to the soup without sautéing them first, the soup will be a bit more watery and bland. Sautéing the vegetables will bring out their natural sweetness and concentrate their flavors, making the overall flavor of the soup better.
Potato and Salmon Soup
This incredibly easy Salmon and Potato soup is so simple to make and tastes so comforting and delicious. It’s perfect for the end of winter when we are still eating hearty meals but are craving some fresh flavors.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 75 minutes
- Yield: 8 1x
- Category: Soup
- 1 large onion (finely chopped)
- 1 carrot (peeled and grated/shredded)
- 1–2 celery stalks (thinly sliced)
- 1/2 sweet bell pepper (finely chopped)
- 1/2 poblano pepper (finely chopped, (you can use jalapeno pepper instead if you want the soup to have more heat))
- salt (ground black pepper, to taste)
- 1 – 1 1/2 Tablespoons butter or oil
- 1–2 to matoes (seeded and chopped)
- 2–4 garlic cloves (minced)
- 1–2 dry bay leaves
- 8–10 cups water or vegetable broth
- 3 medium potatoes (peeled and chopped)
- 1 1/2 lbs salmon (fresh or frozen)
- 1/2 cup heavy cream (optional)
- 1–2 Tablespoons fresh herbs (dill, green onions, parsley, etc)
- Prep all the vegetables.
- In a dutch oven or a large pot, heat the butter or oil until hot, then add the onion, seasoning with salt and ground black pepper to taste, and cook on medium heat for 3-5 minutes, just until the onions have softened.
- Add the carrots and celery, season with salt and pepper and cook for another 3-5 minutes, until tender.
- Add the peppers, mix to combine and cook for 1-2 minutes.
- Add the tomatoes and garlic. Mix to combine, season with salt and pepper and continue cooking for another 1-2 minutes.
- Add the bay leaf, pour in the water and bring to a boil. When it comes to a boil, season to taste with salt.
- Add the potatoes, reduce the heat to a simmer, and cook until the potatoes have cooked through, about 15 minutes.
- Cut the salmon into approximately 2 – inch pieces. Add the salmon at the very end, when the rest of the vegetables are completely cooked through. You can use both fresh or frozen fish. If the fish is frozen, you can add it into the soup without thawing it; it will thaw and cook through in the soup. If using frozen fish, cook for about 7 minutes, and about 5 minutes if using fresh/defrosted fish.
- Pour in the heavy cream off the heat, if using. Garnish with fresh herbs.
- Serve hot.