4 cups water
3 medium potatoes, pared and cut into 1/2-inch pieces
2 medium onions, chopped
1 teaspoon salt
1/4 teaspoon white or black pepper
1 bay leaf
2 pounds skinless salmon fillets, cut into 1-inch pieces
1 cup whipping cream
Minced dill weed (optional)

Heat water, potatoes, onions, salt, pepper and bay leaf to boiling in Dutch oven; reduce heat. Cover and simmer until potatoes are almost tender, about 10 minutes; stir in salmon. Cover and simmer until fish flakes easily with fork, about 5 minutes longer.

Remove bay leaf. Stir 1/2 cup of the soup liquid into whipping cream. Gently stir cream mixture into the soup; heat through. Sprinkle with dill weed.

Yields 6 servings.