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Melt butter in a soup pot over medium heat and cook onion, celery, and bell pepper, stirring. Add garlic after vegetables start to get soft, 3 to 5 minutes, and cook 1 minute. Add flour and stir until it is evenly dispersed. Add potato, carrots, broth, dill, salt, and black pepper. Stir and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are fork tender, about 20 minutes. Add milk, corn, and salmon. Heat 5 more minutes. Ladle into bowls and serve with a little grated cheese on top, if using.
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Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Long oval pan with rack — poach whole salmon, trout
Hand blender for emulsifications, purees, soups, sauces