Finnish Salmon Soup

1/4 cup unsalted butter

2 leeks, thinly sliced (white and light green parts only)

1/2 teaspoon allspice

2 carrots, peeled and diced

3 medium yellow potatoes, diced

4 cups seafood or vegetable stock

1 pound salmon, skin 

removed and cut into 1-inch chunks

2 cups heavy cream

1/4 cup chopped dill, plus more for garnish

Salt to taste

In a large saucepan or Dutch oven, melt butter over medium heat. Add leeks and sauté until wilted, about 3 minutes. Stir in allspice, then add carrots and potatoes. Add stock. Bring to a simmer, then let cook until potatoes and carrots are soft, about 15 minutes. Add salmon and simmer until cooked through, about 5 minutes. Stir in cream and 1/4 cup dill and season to taste with salt. Serve immediately.