•  3 tbsp butter
• 1 pc leek, thinly sliced (only white/lighter part) or onion
• 1 medium carrot, diced
• 3 medium potatoes, diced
•  5 cups fish or veggie stock
•  1 lb salmon fillet cut into cubes
• 3/4 cup heavy cream, half n half or milk
• 3/4 to 1 cup dill, roughly chopped
•  salt and pepper, to season

• Start preparing your lohikeitto by placing a medium-sized (or large pan) over medium heat.  Add butter.
• Once the butter has completely melted, add thinly sliced leek. Cook until slightly soft.
• Add carrot and potatoes. Mix.
• Add fish stock.  Cover pot with a lid, adjust heat to medium-high, and bring to a boil.
• Adjust heat back to medium-low and simmer your salmon soup until vegetables are almost cooked.
• Add salmon fillet and heavy cream. Mix to combine.
• Turn the heat back to medium.  Cover with a lid and continue cooking lohikeitto for 4 to 5 minutes.
• Season by adding salt and pepper. Mix.
• Add dill to finish your lohikeitto. Turn heat off.
• Cover with a lid and keep covered for 2 minutes.

Serving lohikeitto:

• Transfer to individual bowls.
• Garnish lohikeitto with more freshly chopped dills, if desired.
• Serve.