Soften the onion

Melt the butter in a large saucepan over a medium heat.

Add the diced onion and cook gently for around 5 minutes until soft and translucent. Try not to let the onion colour too much.

Cook the potatoes

Add the potatoes to the saucepan and stir them through the buttery onions.

Pour in the fish stock and add the bay leaves.

Bring to a gentle boil, then reduce the heat and simmer for around 10–15 minutes, or until the potatoes are almost tender.

You want them cooked enough to be soft but still able to hold their shape.

Add the salmon

Carefully add the chunks of salmon to the saucepan and the dried dill.  If you are using fresh dill, add this just before serving.

Simmer gently for around 4–5 minutes, depending on the size of your salmon pieces. Avoid boiling the soup vigorously as this can cause the salmon to break apart.

Make it creamy

Reduce the heat to low and pour in the cream or milk.

Season with salt and freshly ground black pepper.

Gently stir everything together, taking care not to break up the salmon or potatoes.

Warm the soup through but don't allow it to boil once the cream has been added.

Taste and adjust the seasoning if required.