Creamy Salmon Soup with Melted Cheese
Delicious, filling and wonderfully creamy! This salmon soup with melted cheese is perfect when you need to prepare a quick family lunch or serve something comforting to guests. It requires only a few ingredients and little preparation time.
Updated : 28 August, 2026
Easy
About 30 min.
Ingredients
400 grams
Salmon
300 grams
Potato
1
Carrot
1
Onion
200 grams
Melted cheese
50 grams
Butter
2 liter
Water
1
Laurel leaf
to taste
Dry spices
to taste
Peppercorns
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Rinse the fish and, if necessary, gut it and remove the scales. You can use a salmon tail, fillet or another cut, with or without bones. Rinse and peel the vegetables. Choose a good-quality, flavorful melted cheese made without vegetable-fat substitutes.
Step 2
Cut the fish into steaks or pieces if using fillet. Place it in a saucepan, cover with water and cook over medium heat for 15–20 minutes. Once the water begins to boil, skim off the foam. Add a bay leaf and black peppercorns, if desired. Do not add salt yet, as the melted cheese may already be quite salty.
Step 3
While the broth cooks, finely chop the onion and grate the carrot using the fine side of a grater.
Step 4
Melt the butter in a frying pan. Add the onion and carrot and cook over low heat for 5–7 minutes, stirring constantly. Vegetable oil can be used instead, but butter will give the soup a richer, more delicate flavor.
Step 5
Cut the potatoes into cubes. Make them smaller for a lighter, more brothy soup or larger for a chunkier texture.
Step 6
Continue skimming the broth as needed. Once the fish is cooked, remove it from the saucepan and strain the broth. Return the broth to the saucepan, add the potatoes and cook at a gentle simmer for 15 minutes.
Step 7
Add the sautéed onion and carrot and cook for another 5 minutes. Add the melted cheese and stir until it dissolves completely. Cook for 5 more minutes, or until the vegetables are tender. Meanwhile, remove any bones and skin from the fish and separate the flesh into pieces. Return the fish to the saucepan. Taste the soup, add salt if necessary and season with spices to taste. Serve hot.
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