Low Sodium Creamy Salmon Soup
Indulge in the comforting flavors of this Low Sodium Creamy Salmon Soup, a heart-healthy twist on a classic favorite. Featuring tender chunks of salmon, creamy potatoes, and a medley of nutrient-packed vegetables like leeks, celery, and carrots, this soup is enriched with a splash of half-and-half and a hint of fresh dill for a luscious yet light finish. Using low-sodium broth and unsalted butter ensures this dish is both flavorful and mindful of your sodium intake, while aromatic herbs like thyme and a dash of black pepper enhance its wholesome taste. Perfect for a cozy dinner, this easy-to-make soup comes together in under an hour and offers a nourishing meal that’s every bit as satisfying as it is good for you. Finish with a squeeze of bright lemon juice and a sprinkle of fresh chives for a burst of freshness in every bite!
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Recipe Information
Ingredients
- 1 pound salmon fillet
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 whole leek, sliced
- 3 whole garlic cloves, minced
- 2 whole celery stalks, diced
- 1 large carrot, diced
- 4 cups low-sodium chicken or vegetable broth
- 3 medium potatoes, peeled and cubed
- 1 whole bay leaf
- 2 tablespoons fresh dill, chopped
- 1 teaspoon fresh thyme
- 0.5 teaspoon black pepper
- 1 cup half and half
- 1 tablespoon lemon juice
- 2 tablespoons chives, chopped (optional, for garnish)
Instructions
Begin by cubing the salmon fillet into bite-sized pieces. Set aside.
In a large pot over medium heat, add the extra virgin olive oil and unsalted butter. Once the butter has melted, add the sliced leek, minced garlic, diced celery, and diced carrot.
Sauté the vegetables for about 5 minutes, or until they start to soften and become fragrant.
Pour in the low-sodium broth, and then add the cubed potatoes and bay leaf. Bring everything to a boil.
Once boiling, reduce the heat to low and let the soup simmer for 20 minutes, or until the potatoes are tender.
Add the cubed salmon to the pot, followed by the fresh dill, thyme, and black pepper. Stir gently to combine.
Simmer the soup for another 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
Reduce the heat to the lowest setting, and stir in the half and half and lemon juice. Heat gently for another 2-3 minutes, making sure not to boil the soup.
Remove and discard the bay leaf. Taste and adjust the seasoning if necessary, then serve the soup hot.
Garnish each serving with fresh chives if desired, and enjoy a cozy, heart-healthy meal.
Nutrition Facts
Calories |
2612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.7 g | 210% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 23.7 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 2198 mg | 96% | |
| Total Carbohydrate | 149.0 g | 54% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 23.0 g | ||
| Protein | 138.7 g | 277% | |
| Vitamin D | 62.1 mcg | 311% | |
| Calcium | 566 mg | 44% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 5953 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
