1. Sauté the Leeks

1. Heat butter and olive oil in a large pot over medium heat.
2. Add sliced leeks and cook 5–7 minutes until soft and fragrant (do not brown).
3. Add garlic and cook 30 seconds.

2. Build the Soup

1. Add diced potatoes, salt, pepper, paprika, and bay leaf.
2. Pour in broth and bring to a gentle boil.
3. Reduce heat and simmer 12–15 minutes, until potatoes are fork-tender.

3. Add the Salmon

1. Gently add salmon chunks to the pot.
2. Simmer 4–6 minutes, until salmon is just cooked and flakes easily.

4. Finish with Cream & Dill

1. Stir in milk and heavy cream (if using).
2. Remove bay leaf.
3. Add chopped dill and lemon juice.
4. Taste and adjust seasoning.

5. Serve

• Ladle into bowls and garnish with extra dill.
• Serve with crusty bread or rye bread.