Scandinavian Laxsoppa - Salmon Soup

Melt butter in a large pot over medium heat until foamy.

Add chopped onion, leeks, and carrots; sauté until softened, about 5-7 minutes.

Stir in diced potatoes and cook for another 3-4 minutes.

Pour in vegetable broth and water; add bay leaves and bring to a boil.

Reduce heat and simmer until potatoes are tender, about 15-20 minutes.

Add salmon pieces to the pot and cook until just opaque, about 5-7 minutes.

Stir in cream and chopped dill; season with salt and black pepper to taste.

Remove bay leaves and squeeze in lemon juice before serving.

Ladle soup into bowls and garnish with additional dill if desired.

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