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Potato and Leek Soup with Salmon (Hazel Salmon)

  • All Salmon
  • Soup / Stew
  • Active Time:15 min
  • Total Time:40 min
  • Servings:4
  • Difficulty:Easy
Photo by Kelley Jordan


  • 1 pound coho salmon Available in Our Seafood Subscription Box

  • 2 tablespoons butter

  • 4 cloves garlic, crushed

  • 4 green onions (white & green parts only), sliced

  • 3 leeks (white & light green parts only), thinly sliced

  • 1 teaspoon salt

  • Pepper, to taste

  • ¼ cup dry white wine

  • ½ cup heavy cream

  • 6 cups chicken stock, divided

  • 8-12 ounces mini yellow tomatoes, halved

  • ½ pound fingerling or new potatoes

  • 4 tablespoons fresh parsley, chopped

  • 4 tablespoons fresh dill, chopped

  • ½ lemon, cut into wedges


Preheat oven to 425°.

In a Dutch oven, melt butter over medium heat. Add garlic, green onions, and leeks. Sauté 2-3 minutes, or until soft and translucent.

Stir in white wine, then add 2 cups chicken broth. Bring to a simmer. Heat slowly and do not boil. Stir in salt pepper, and heavy cream. Remove from heat.

In a separate pot, boil potatoes in 4 cups chicken broth until tender.

Add sliced tomatoes and coho fillets to the Dutch oven. Let cook in oven, covered, for 10-12 minutes.

Pull out salmon from Dutch oven and remove skin. The salmon should flake easily. Drain stock from potatoes once tender.

Put a portion of salmon & potatoes in a shallow bowl. Ladle in soup. Serve hot with lemon wedges and chopped fresh dill & parsley.

Josh & Ashley's pro cooking tip: If you prefer juicier, less cooked tomatoes, add them to the hot soup at the end. They recommend that you enjoy Hazel Salmon with a bright, crisp Chardonnay.


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