Servings: 4

¼ Cu. Unsalted Butter ¼ Cu. Unsalted Butter
1 Leek (white parts only, chopped) 1 Leek (white parts only, chopped)
5 Cu. Fish Stock 5 Cu. Fish Stock
1 Lb. Yukon Gold Potatoes (peeled and cubed) 1 Lb. Yukon Gold Potatoes (peeled and cubed)
1 Carrot (peeled and sliced) 1 Carrot (peeled and sliced)
1 Lb. Salmon Fillet (de-boned, de-skinned, shredded into chunks) 1 Lb. Salmon Fillet (de-boned, de-skinned, shredded into chunks)
1 Cu. Heavy Cream 1 Cu. Heavy Cream
1 Cu. Fresh Dill 1 Cu. Fresh Dill
Kosher Salt Kosher Salt
Fresh Cracked Black Pepper Fresh Cracked Black Pepper

Melt the butter in a pot. Add the sliced leek and sauté until translucent, about 7 minutes.
Add the stock, carrot and potatoes. Bring to a boil and cook for about 10 minutes over medium heat. At this point the potatoes should be almost ready.
Add the salmon chunks and the cream, and cook for about 5 to 7 minutes more, until it starts to boil.
Turn off the heat and add the dill, salt and pepper (to taste). Close the lid and wait for another 10 minutes. Serve garnished with a bit of dill.