Creamy Fish Soup

Adapted from Nami-Nami

6 cups fish stock (I used vegetable)

5 potatoes, diced 

5 carrots, chopped (optional)

1 onion, minced

7 oz (200 g) cream cheese

10 oz fish (salmon or trout)

3 tsp lemon pepper

dill

salt

Bring the fish stock to boil, add potatoes and simmer until tender.  Cut the fish into large chunks and set aside.  Lower heat and add the cream cheese and spices, stirring until blended.  Then, while the soup is still warm, add fish.  Depending on how hot the broth is, the fish should cook through anywhere from 2 minutes to 30 seconds.  

Sprinkle with dill and serve.