This Salmon Soup is the ultimate comfort food for cold winter nights! A creamy, flavorful broth is packed with crispy bacon, veggies, and perfectly cooked salmon.
When the weather is cold THIS is what you want to be eating. This salmon soup is easy to make, has a super rich and creamy broth, and is absolutely loaded with goodies: bacon, veggies (including potatoes and corn), and 2 POUNDS of salmon!
Ingredients
This recipe has 2 pounds of salmon; we really wanted the salmon to be the star of this soup!
- Bacon – cooked until crispy. For the best results, use high quality thick-cut bacon. The texture and flavor is much nicer and it’s easier to work with — it doesn’t stick to the pan as much as “regular” cut. Bacon adds a great, smoky flavor and crispy texture, but if you’d like to keep this meat free, replace the bacon with 1/4 – 1/2 cup unsalted butter or extra virgin olive oil.
- Onion, Carrots, and Celery – aka a “mirepoix”. This trio of vegetables is a very common base for soup recipes which provides flavor, texture, and nutrients. If you’re short on time, some grocery stores will carry chopped mirepoix in the produce section — you’ll need about 2 cup(s) for this recipe.
- Garlic – provides a subtle, nutty flavor and *bonus* is loaded with good-for-you vitamins and minerals. Buy jarred minced garlic to save on prep time.
- Salt, Pepper, and Dill Weed – enhances the flavor of the other ingredients, provides just a hint of spice, and dill is a classic pairing for salmon. Be sure to season throughout the cooking process, not just at the end; this allows the salt to meld with ALL the ingredients. The recipe calls for 1/2 teaspoon, but I end up using about 2 teaspoons worth of salt.
- All-Purpose Flour – used to thicken the broth. All-purpose flour is the best flour to thicken a soup, because of it’s moderate levels of starch and protein — it will thicken the soup *just* right.
- Chicken Broth – provides a rich, flavorful base for our soup. Vegetable broth may be substituted if you’d like to keep this meat free. Beef broth would make this too rich and salty whereas water wouldn’t provide enough flavor. Use your favorite store-bought variety of chicken broth or feel free to make your own.
- Half-and-Half – a dairy product made with half whole milk and half cream and makes the soup ultra creamy, but not overly heavy. If you’d like a richer soup, try heavy cream. Want it lighter? Use whole milk.
- Yukon Gold Potatoes – the BEST potatoes for soup, because they hold their shape, but you’re still able to achieve a soft, fork tender, fluffy texture. Potatoes like russets may be used in a pinch, but they’re much more likely to fall apart.
- Cream Cheese – provides additional creaminess and a subtle tangy flavor. Be sure to add this into the soup AFTER it’s removed from the heat to avoid curdling.
- Corn – provides a nice “pop” of texture and sweetness. 1 (15 oz) can sweet corn (drained) is called for in the original recipe. Frozen corn may be used as a substitute, but you’ll need to heat it longer to get it warm.
- Salmon – any cooked leftover salmon will do, but I used my baked salmon recipe. It’s quick, easy, and full of flavor. Whatever salmon you use, keep the chunks relatively large, so it doesn’t fall apart too much in the soup.
Pro tip
Multi-task! While the soup is simmering, make some biscuits for dunking and a side salad.
How to make
This soup does require some chopping, so prep in advance if you can!
- Cook bacon until crispy in large stockpot over medium heat, then reserve grease, but remove bacon and set aside.
- Sauté onion, celery, carrots, garlic, salt, pepper, and dill for 10 minutes, sprinkle in flour, then cook, stirring constantly, for 1 minute.
- Stir in chicken broth, half and half, and potatoes.
- Cover and simmer until the potatoes are cooked, then remove from heat and slowly stir cream cheese until melted.
- Stir in corn, salmon, and bacon, taste and re-season, if necessary, then serve and enjoy!
Pro tip
Be sure the half and half and cream cheese are room temperature avoid curdling or clumping!
What to serve with salmon soup
Salmon soup is great served next to bread for dunking and a salad!
How to store
Completely cooled leftover soup will last in an airtight container in the fridge for 3-4 days.
To enjoy again, heat in the microwave or on the stove until warm.
Can you freeze salmon soup?
No. Cream based soups with potatoes, like this salmon soup, don’t freeze well. When thawed, the dairy may separate and the potatoes will likely become mushy.
– Jennifer
Salmon Soup
This Salmon Soup is the ultimate comfort food for cold winter nights! A creamy, flavorful broth is packed with crispy bacon, veggies, and perfectly cooked salmon.
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 12 people
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
- 8 slices thick-cut bacon roughly chopped
- 1 yellow onion diced
- 3 ribs celery diced
- 3 carrots diced
- 1 tablespoon minced garlic
- ½ teaspoon salt plus more to taste (I used 2 teaspoons)
- ½ teaspoon pepper
- 1 teaspoon dried dill weed
- ¼ cup all-purpose flour
- 1 (32 oz) carton chicken broth
- 1 quart half and half room temperature
- 2 pounds Yukon gold potatoes peeled and cut into 1/2 - 1 inch cubes
- 1 (8 oz) package cream cheese room temperature
- 1 (15 oz) can corn drained
- 2 pounds baked salmon flaked into large chunks*
Instructions
- Place bacon in large stockpot over medium heat.
- Cook until crispy, then reserve grease, but remove bacon and set aside.
- To the hot pan and grease, add in onion, celery, carrots, garlic, salt, pepper, and dill.
- Cook, stirring often, until the celery and carrots are tender, about 10 minutes.
- Reduce heat to low, sprinkle in flour, then cook, stirring constantly, for 1 minute.
- Slowly whisk in chicken broth, then pour in half and half and potatoes.
- Increase heat back to medium and bring to a simmer, stirring occasionally.
- Cover and simmer (you'll probably need to lower the heat back to low) until the potatoes are cooked, about 15 minutes, stirring occasionally.
- Remove from heat and slowly stir cream cheese until melted.
- Stir in corn, salmon, and bacon, taste and re-season, if necessary, then serve and enjoy!
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STORING
Room Temp:N/A
Refrigerator:3-4 Days
Freezer:N/A
Reheat:Heat in microwave or on stove to warm
*Storage times may vary based on temperature and conditions
Notes
*I used my baked salmon recipe, but any mildly seasoned leftover salmon will be fine. Keep the chunks large, so they don't break up too much in the soup.
Nutrition Information
Nutrition Facts
Salmon Soup
Amount Per Serving (1 serving)
Calories 493 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 13g81%
Trans Fat 1g
Cholesterol 107mg36%
Sodium 683mg30%
Potassium 1100mg31%
Carbohydrates 30g10%
Fiber 3g13%
Sugar 4g4%
Protein 25g50%
Vitamin A 3266IU65%
Vitamin C 25mg30%
Calcium 141mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: easy comfort food, leftover salmon, seafood soup
Donna
Jennifer @ Show Me the Yummy