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Melt butter and sauté onion until soft (not brown) in a large stockpot. Add coriander, garlic salt, Italian seasoning and black pepper. Blend in flour. The flour mixture should stick together and be clumpy.
Gradually add the stock and whisk into the flour mixture until blended. Add sweet potatoes and cooked wild rice. Bring mix to a boil. Once bubbling, cook 10-15 minutes or until sweet potatoes are soft.
Turn heat down to low and add smoked salmon, spinach and dill. Add half and half and turn heat up to warm soup. Continue stirring, let stand 10-15 minutes to thicken.