Salmon fillet skinless

preferably wild-caught – 1 pound cut into bite-sized chunks

Leeks – 2 medium leeks white and light green parts only thinly sliced

Potatoes – 4 medium Yukon Gold or red potatoes peeled and diced

Carrots – 2 medium peeled and diced

Garlic – 2 cloves minced

Shallots or yellow onion – 1 small finely chopped

Butter – 2 tablespoons

All-purpose flour – 1 tablespoon for light thickening

Fish or seafood stock – 4 cups or substitute with chicken stock if needed

Heavy cream – 1 ½ cups

Fresh dill – ½ cup chopped

Bay leaf – 1

Salt – to taste

Black pepper – to taste

Lemon juice – 1 tablespoon freshly squeezed