Cream Soup with Salmon

Peel and cut the potatoes into 1-inch cubes, then peel and chop the onions into small pieces.

Bring the water to a boil in a large pot, then add the diced potatoes, chopped onions, salt, white or black pepper, and bay leaf.

Simmer the potato and onion mixture until the potatoes are tender, approximately 15 minutes.

Pat the salmon fillets dry with paper towels and carefully place them into the simmering broth.

Simmer gently until the salmon is cooked through and flakes easily with a fork, approximately 8-10 minutes.

Remove the salmon fillets from the pot using a slotted spoon and transfer to a cutting board; discard the bay leaf from the broth.

Break the cooked salmon into bite-sized chunks with a fork, checking carefully for any small bones and removing them.

Pour the whipping cream into the pot with the potato mixture and stir well to combine.

Return the salmon pieces to the pot and gently fold them into the soup, stirring carefully to avoid breaking them apart.

Heat the soup through without boiling, approximately 2-3 minutes, then taste and adjust seasoning with additional salt and pepper if needed.