Ingredients:

  • 2 tablespoons (30ml) unsalted butter
  • 1 medium yellow onion, diced (approx. 1 cup)
  • 2 stalks celery, diced (approx. 1 cup)
  • 2 medium carrots, diced (approx. 1 cup)
  • 2 cloves garlic, minced
  • 4 cups (950ml) chicken broth (low sodium preferred)
  • 1 pound (450g) Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) whole milk
  • 1 pound (450g) smoked salmon, skin removed and flaked
  • 1/4 cup (approx. 1 small bunch) fresh dill, chopped
  • Salt to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Melt butter in a large pot over medium heat. Add onion, celery, and carrots, and sauté until softened (about 5-7 minutes). Stir in garlic and cook for another minute until fragrant.
  2. Pour in chicken broth. Add potatoes, thyme, smoked paprika, pepper, and bay leaf. Bring to a simmer.
  3. Reduce heat to low, cover, and simmer until potatoes are tender (about 15-20 minutes).
  4. Stir in heavy cream and milk. Gently fold in flaked smoked salmon and dill.
  5. Heat through gently (do not boil!) until salmon is warmed. Season with salt to taste.
  6. Ladle into bowls, garnish with fresh parsley, and serve hot.