Potato and Salmon Soup (Video Recipe)

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.

Potato and Salmon Soup Recipe

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
  • Salmon
    • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Salmon Soup that is so comforting made with lots of veggies, potatoes, fresh salmon and herbs.

Helpful Tips For Salmon Soup

Water/Broth For the 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

What other fish can be used in this soup?

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.

What kind of salmon should be used?

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.

Saute the vegetables for the best flavor.

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.

Salmon and Potato Soup in a bowl

Potato and Salmon Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 19 reviews

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.

  • Author: Olga’s Flavor Factory
  • 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)
  • 12 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)
  • 11 1/2 Tablespoons butter or oil
  • 12 to matoes (seeded and chopped)
  • 24 garlic cloves (minced)
  • 12 dry bay leaves
  • 810 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)
  • 12 Tablespoons fresh herbs (dill, green onions, parsley, etc)


  1. Prep all the vegetables.
  2. 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.
  3. Add the carrots and celery, season with salt and pepper and cook for another 3-5 minutes, until tender.
  4. Add the peppers, mix to combine and cook for 1-2 minutes.
  5. Add the tomatoes and garlic. Mix to combine, season with salt and pepper and continue cooking for another 1-2 minutes.
  6. Add the bay leaf, pour in the water and bring to a boil. When it comes to a boil, season to taste with salt.
  7. Add the potatoes, reduce the heat to a simmer, and cook until the potatoes have cooked through, about 15 minutes.
  8. 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.
  9. Pour in the heavy cream off the heat, if using. Garnish with fresh herbs.
  10. Serve hot.

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  • Vitaliya

    Aww! What a homey video! Love all your little stories in between the steps of how to make soup!!! Good job guys!!

  • Ivanka

    Such a nice and tasty soup!!! My family absolutely loved it! I love how you noted that frozen salmon can be used as well.
    Video is so fresh and sincere, loved it!

    • olgak7

      I don’t write salt and pepper amounts because it’a a matter of taste preference. Add as much or as little as you want, Donna. It also highly depends on how much water you decided to add, or whether you use water or already salted broth.

  • Jasmine Willadsen

    Hi Olga,
    I love this video! So good.. can’t wait to try and make this recipe!
    Also I’ve noticed you dress really modestly yet classy in your IG photos!. Would you mind maybe letting me know where you buy a lot of your blouses?
    Kind regards,

    • olgak7

      Thank you so much for the kind words, Jasmine. I appreciate it.
      I don’t really shop in one particular store, but find things I like in many different stores. Loft, Target, TJMaxx, etc.

    • Lily Lanin

      Made this soup last night and AbSoLuTeLy fell in love with it. So yummy, so much good flavors. Easy to make and taste like a soup from a nice restaurant. My whole family absolutely loved it.

  • Jordan

    “Salmon and dairy? eh…” “The broth is too simple, it will be too bland” I thought, but I had all the ingredients for it, so I tried it anyway. I was so wrong I had to leave a comment. I’ve made this soup a few times with minor substitutions depending on what vegetables and herbs I have on hand and it’s fantastic everytime. It’s good with cream and without. It’s delicious if you sub milk. It’s delicious if you add some leftover cheese. Any combination works, as long as you combine the recipe’s mirepoix plus with salmon! If I was to complain about anything, it’s that my knives are too dull to easily get the skin off the fish!

    Thanks for the soup! It’s a new favorite of mine.

  • David

    I agree with Jordan’s comment above. The mirepoix is the trick. I used a combination of vegetable broth (4 cups) and chicken broth (6 cups) rather than water and it worked fine. Look forward to trying it with cod next, perhaps varying the veggies a bit. Terrific recipe. Thanks!

  • Mark from Arkansas

    I made baked steelhead trout for my Brother and Sister-in-law last weekend, and my brother told me about a salmon and potato soup he ate on a fishing vessel when he lived in Alaska. Found your website and recipe, I shall try it next time and I will let you know how it goes – thanks for the recipe!

  • Kris

    A favorite! My sister stopped by and tried some and after that told me to always tell her when I’ll be making it again so she can drive 3 hours to have some. Thank you, Olga!

  • Carol

    Made this soup last night. It is wonderful but I made approximately double the recipe since I had more salmon. I decided to freeze a lot of it since I did not add the cream or herbs yet. I think this should work out fine since I often freeze soup and if there is no dairy in it I do not see the problem.
    I love this soup!

  • Robert

    My family loves this soup. I’ve made it three times already. The vegetable broth is so rich in flavor. I substituted the poblano for a deseeded/deveined jalapeno. Once I tasted the soup prior to the cream, I realized it was excellent as it was. I opted to keep this soup cream free.

  • Miette

    Super delicious soup! A go-to for one of our favorite soup recipes.
    Have you tried to freeze this soup? Or do you happen to know if it would freeze well?

    • olgak7

      I don’t recommend freezing any soup with potatoes or fish in it. Usually cooked fish will be very dry when frozen and then reheated and the potatoes get blown out during the freezing/thawing process.

  • Katherine

    So so good! Used a combo of home smoked salmon and canned tuna
    – about 240g of each. I didn’t have any tomatoes other then canned chopped tomatoes, so I used those. I also used milk instead of cream.
    This soup is definitely a winner recipe! Thanks for sharing!

    • olgak7

      I’m so happy to hear that you enjoyed the soup, Katherine. What a great idea to add some smoked salmon too; it sounds delicious. Thanks for taking the time to write. I really appreciate it.

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