Directions

1. In a medium large saucepan, heat the olive oil. Add the leeks and simmer on low until translucent. Add the fish stock, and bay leaf, and simmer 5 minutes on medium high heat.
2. Reduce heat, and add the chopped carrots, celery and potatoes. Cover and simmer until potatoes are soft and just start to fall apart around the edges, about 15 minutes.
3. Add the salmon, cut into small pieces.
4. Then add the half & half and stir to mix.
5. Place the arrowroot or cornstarch in a small bowl, add 1 tbs water and mix. Slowly stir into soup letting the soup thicken.
6. Add the butter and remove from heat. Add salt, pepper, cayenne and fresh dill. Garnish with additional fresh dill and a small amount of lemon, if desired when serving each bowl.