In a large pot over medium heat, melt about 3 tablespoons of unsalted butter until it starts to foam. Add the sliced leeks, stirring occasionally, and sauté for approximately 7 minutes until they become soft and translucent.

Pour in 4 cups of fish stock, bringing the mixture to a gentle boil. Stir in the sliced carrots and cubed potatoes. Allow this to cook for about 10 minutes, or until the potatoes are nearly tender.

Once the vegetables are nearly tender, carefully add the de-boned and de-skinned salmon chunks to the pot. Pour in 1 cup of heavy cream, stirring slowly to combine all the ingredients.

After the salmon is cooked, remove the pot from heat. Stir in the finely chopped fresh dill, along with salt and pepper to taste.

When ready to serve, ladle the hearty Finnish Salmon Soup into bowls, garnishing with a few extra sprigs of dill if desired.