Name: Creamy salmon and potato soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz skinless salmon fillet, cut into 1-inch cubes; 3.5 oz Yukon Gold potatoes, peeled and diced into 1/2-inch cubes; 1/2 leek, white and light green parts only, sliced; 1/2 medium carrot, diced; 1 tsp butter; 1/2 tsp fish sauce; 1 1/4 cups water; 1 1/2 tbsp half and half; 1/4 tsp ground allspice; 1/4 tsp salt; 1/2 tsp black pepper; 1/3 cup fresh dill, chopped; 1 tsp lemon juice

Nutrition

Per serving

521 calories

Protein: 38g; 29% of calories
Carbs: 28g; 21% of calories
Fat: 29g; 50% of calories

Instructions

Prep 15 min · Cook 20 min

Melt the butter in a small saucepan over medium heat. Add the leeks and carrots, and cook for 5 minutes until the leeks are softened.
Add the water, potatoes, allspice, salt, and pepper to the pot. Bring to a boil, then reduce heat to low and simmer for 15 minutes until the potatoes are tender.
Stir in the fish sauce and salmon cubes. Simmer gently for 4 minutes until the salmon is opaque in the center and flakes easily. Done when flakes easily, 145°F.
Stir in the half and half, lemon juice, and half of the fresh dill. Heat through for 1 minute without boiling. Ladle into a bowl and garnish with the remaining dill.

Nutrition

Ingredients

Instructions

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