1 Leek, washed, trimmed, and sliced (about 2 cups)
4 cups Fish Stock (1 carton)
1 lb Potatoes, cubed (2 to 3 cups)
1 Carrot, sliced (about 1½ cups)
1 lb Salmon, cut into bite sized cubes
1 cup Cream
Kosher Salt and Freshly Ground Pepper
Chopped Dill (half a bunch)
Steps
In a large saucepan over medium-high heat, melt the butter. Add the leeks and cook, stirring, for 5 to 6 minutes, until wilted.
Add the stock, potatoes, and carrots. Bring to a boil and cook for 10 to 15 minutes, until softened and fork-tender, depending on the size of the vegetables.
Add the salmon, dill, and cream and bring to a simmer. Cook for 5 to 6 minutes, until the salmon is cooked through; season with salt and pepper.