Potato soup with dill and smoked salmon

Potato soup with dill and smoked salmon

Potato soup with dill and smoked salmon

Winter Warmer…

Serves 6.


You will need:

  • 50g (2oz) butter
  • 400g (14oz) potatoes, peeled and chopped
  • 1 medium onion, chopped
  • salt and freshly ground black pepper
  • 800ml (1½ pt) chicken or vegetable stock
  • 125ml (4½ fl oz) creamy milk (use half milk and half cream, or if you prefer, use all milk)
  • 2 tablespoons fresh dill, chopped
  • 100g (3½ oz) sliced Connemara Smokehouse Smoked Salmon, cut into slivers, about 2cm x ½cm (¾in x ¼in)


Place the butter in a large saucepan and set it on a medium-low heat. Add the chopped potatoes and the chopped onion, then season with some salt and freshly ground black pepper. Stir, then cover with a lid. Cook for about 10 minutes, stirring occasionally, until softened. Add the chicken or vegetable stock, whichever you’re using, then increase the heat and bring to a simmer. Simmer for about 10 minutes, until the vegetables are completely soft. Whizz the soup in a blender, or use a hand blender, then return it to the pan and add the creamy milk, or the milk, whichever you’re using. You can add a little more stock or milk at this point if you’d like a thinner soup. Season to taste, stir through the chopped fresh dill, then ladle the soup into bowls. Sprinkle with the smoked salmon slivers and serve.

As seen recommended by Rachel Allen in the Irish Independent