Creamy seafood soup

Warm up on chilly nights with this creamy seafood soup recipe. Thick and comforting, this soup is perfect dished up to the family with plenty of buttery crusty bread to soak up all the flavours

By Jennene Plummer
  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
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This recipe first appeared in Woman's Day.
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  • 60 gram butter, chopped
  • 2 leeks, washed, thinly sliced
  • 4 rindless bacon rashers, finely chopped
  • 2 garlic cloves, crushed
  • 2 tablespoon plain flour
  • 4 cup fish stock
  • 1 cup water
  • 2 potatoes, peeled, cut into 1cm cubes
  • 1 fresh bay leaf
  • 1 kilogram prawns, peeled, deveined, tails on
  • 250 gram skinless, boneless salmon fillets, cut into 2cm pieces
  • 300 millilitre tub thickened cream
  • finely chopped dill, crusty bread to serve


  • 1
    In a large saucepan, melt butter on medium. Sauté leek, bacon and garlic for 3-4 minutes until softened. Add flour and cook for 30 seconds, stirring. Remove from heat.
  • 2
    Gradually pour in stock and water, stirring until combined. Add potato and bay leaf. Return to heat and bring to the boil on high. Reduce heat to low and simmer for 5 minutes until potato is just tender.
  • 3
    Add seafood and bring to the boil. Simmer for 4-5 minutes until cooked through. Remove bay leaf. Stir cream through. Season.
  • 4
    Simmer for 1-2 minutes. Serve sprinkled with dill and accompanied with crusty bread.


  • For extra zing, add the finely grated zest of 1 lemon and a squeeze of juice before serving.