0 Cut the leek lengthwise in half making sure not to cut all the way through. I like to fan out and open it and wash the inside.
1 Once washed, cut the leek into slices.
4 Now, add olive oil and butter to a pot on the stove. Heat it up and add in the leeks and carrots. Sauté for a few minutes until translucent.
2 When the veggies have completely softened, add in the garlic and cook for about a minute.
3 Next, add the white wine and let it cook off completely. The veggies should be jammy and flavorful.
5 When the wine has fully cooked off, add the potatoes and season with salt and pepper. Pour in the broth and bring it up to a boil.
6 Once boiling, reduce the heat to low and semi cover it. Cook for 20-25 minutes or until the potatoes are soft.
8 In the meantime, cut each skinless salmon filet in half, and cube it.
7 After 25 minutes, add the cubed salmon and heavy cream. Let the fish poach in the soup for 5 minutes. The Salmon will cook quickly and doesn't need a lot of time.
9 Take the soup off the heat, add in the fresh dill and garnish with lemon slices! Enjoy.
