Lohikeitto (Finnish Salmon Soup)

Finnish creamy salmon and potato soup

Lohikeitto

Finnish Lohikeitto (Salmon Soup) is a traditional Finnish classic, cherished for its pure, comforting flavors. This creamy soup combines fresh salmon with potatoes, carrots, and leeks, all gently simmered in a light broth enriched with cream. Seasoned simply with dill, salt, and pepper, lohikeitto highlights the Finnish love for clean, honest ingredients and the natural bounty of the lakes and sea. Served hot, often with rye bread, it’s a warming dish that embodies Finnish home cooking at its best.

I first tried lohikeitto at Kauppatori (the old market hall) in downtown Helsinki during my first week as a student. It was a cold day, and the hot salmon soup was an easy, affordable meal that quickly became part of my routine. Made with salmon, potatoes, leeks, cream, and fresh dill, lohikeitto is simple, filling, and well-suited to long winters. Because it uses basic ingredients and comes together in one pot, it’s a practical recipe for students or anyone looking for a straightforward, comforting meal.

Lohikeitto has a long history in Finnish cuisine. Traditionally, it was made with locally caught salmon, root vegetables, and simple herbs like dill. The creamy version developed over time as dairy became more common in Finland. Originally a practical meal for families and fishermen during the long winters, it has since become a beloved Finnish comfort food, served both in homes and at markets, cafés, and restaurants across the country.

Lohikeitto (Finnish Salmon Soup)

Recipe by Julien Vilder

Course: Main Course, SoupCuisine: Finnish, Nordic

Servings

4

people

Prep time

15

minutes

Cooking time

30

minutes

Calories

350

kcal

Total time

45

minutes

Creamy Finnish style Salmon Soup

Ingredients

• 500 g Salmon cut into to large chunks

• 6 cups of fish or vegetable stock

• 2 tbs butter

• 2 medium potatoes

• 1 leek

• 1 large carrot

• 5 allspice berries

• 1/4 tsp black pepper

• 1 tsp salt

• 1 cup heavy cream

• 1/4 cup chopped dill

• 1 bunch Fresh dill for serving

• Lemon quarters for serving

Directions

• Peel both the carrots and potatoes and chop into bite large rustic chunks.
• Slice the leek lengthwise and wash it well to remove any dirt, then finely slice it.
• In a large Dutch oven or pot, melt 2 tablespoons of butter. Add the leeks and sweat them on medium heat until almost translucent.
• Season with salt and black pepper.
• Add the carrots and potatoes and sautee for an aditional 5 minutes then cover with the stock, add the all spice berries and simmer for 15-20 minutes or until the potatoes are fork tender.
• Once the potaoes are cooked add the salmon cubes and cook on low heat for 3 minutes.
• Add the cream and dill and give the soup a stir.
• Serve hot with buttered rye bread and lemon wedges.

Nutrition Facts

• Calories: 350kcal