Potato Dill Soup with Salmon

I found a recipe for German Peasant Soup on Lex Culinaria's blog (http://gorgeoustown.typepad.com/lex_culinaria/). However, I had salmon in the fridge, and I really wanted some fish. I cut the salmon into chunks and added to the soup in the last 8 minutes of cooking and it was great, even my 3 year old daughter liked it.

Serves 6-8

1 T. olive oil
1 medium yellow onion, sliced
3 cloves garlic minced
3 largish (or 4 medium) red skinned potatoes, scrubbed
4 cups chicken stock
1/2 cup chopped fresh dill
12 ounces Salmon, cut into 1 inch chunks
salt and pepper
sour cream to garnish

In the bottom of a soup pot, gently caramelize the onions in olive oil over a medium low heat, stirring occasionally for about 20 or 25 minutes. Meanwhile, quarter and slice the potatoes. Add the garlic to the soup pot and cook and stir for 3 minutes more. Raise the heat to medium high and add the sliced potatoes and pour over chicken stock. Add enough water so that the potatoes are covered by a margin of about one inch. Add in one half of the chopped dill.
Place the lid on the pot and allow the soup to simmer over medium high heat for about 30 minutes. Add the salmon chunks and cook 8 more minutes. Taste the broth and season with salt and pepper to taste. Remove from the heat and stir through the remaining dill. Serve with (or without) dollops of sour cream.