Begin by preparing your ingredients: slice the leeks, dice the potatoes and carrots, chop the dill, and cut the salmon into chunks.

In a large heavy-bottom pot, melt the butter over medium heat. Add shallots/onion, minced garlic, and leeks, and sauté for 4-5 minutes.

Stir in diced potatoes, carrots, and celery if using. Sprinkle flour over the mixture, stirring. Gradually add the stock and bring to a gentle boil.

Once boiling, reduce the heat to low and let the soup simmer uncovered for 15-20 minutes.

Gently fold in salmon chunks and let simmer for another 5-7 minutes until cooked through.

Stir in heavy cream and most of the fresh dill, letting it warm through without boiling. Adjust seasoning with salt, pepper, and lemon juice.

Ladle into bowls, garnish with remaining dill, and serve with crusty bread.