Begin by melting 2 tablespoons of unsalted butter in a large soup pot over medium-high heat. Add sliced carrots and leeks, seasoned with a pinch of kosher salt. Sauté for about 8-10 minutes until tender and fragrant.

Incorporate 3 medium Yukon Gold potatoes, cut into cubes, along with 4 cups of seafood stock into the pot. Bring to a gentle boil, then reduce heat to medium-low and let simmer for 10-15 minutes.

Stir in 1 pound of fresh salmon fillet, cut into bite-sized pieces, along with ½ cup of crème fraîche. Cover and let it simmer for an additional 3-5 minutes until the salmon is cooked through.

Mix in a generous handful of freshly chopped dill. Adjust seasoning with freshly ground black pepper and additional salt if needed. Serve warm, garnished with extra dill and a sprinkle of black pepper.