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Sauté the onion and garlic in a pot with a bit of oil.
Add the sliced leeks and sauté for a few minutes.
Peel and dice the potatoes, then add them to the pot.
Pour in the stock and bring to a boil.
Reduce heat and simmer until the potatoes are tender.
Cut the salmon into bite-sized pieces and add them to the soup.
Simmer for 5-10 minutes until the salmon is cooked through.
Stir in the heavy cream and chopped dill.
Season with salt and pepper to taste.