Potato and Salmon Soup

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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.


  • 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.