A comforting salmon chowder featuring large russet potatoes, carrots, leeks, fresh salmon, and a creamy base enriched with whole milk Greek yogurt. This soup is perfect for cold autumn nights and is sure to delight your taste buds.
1: Add sliced leeks to a large bowl filled with cold water and toss/scrub to release sand/dirt. Rinse in a fine mesh strainer.
2: In a large pot over medium-high heat, add carrots, leeks, and olive oil. Sauté until tender, about 8-10 minutes.
3: Add potatoes, broth, and bay leaf. Bring to a boil and then simmer over medium-low heat until potatoes are fork tender.
4: Once potatoes are cooked, add cubed salmon, Greek yogurt, and dill. Simmer for about 7-8 minutes, until salmon is cooked through.
5: Serve with fresh dill over top.
