Melt butter in a large pot over medium heat.

Add chopped onion and leek to the pot and sauté for 5-7 minutes, until softened.

Add diced potatoes, bay leaves, and broth to the pot.

Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.

Add salmon to the pot and simmer for 5-7 minutes, or until salmon is cooked through.

Remove bay leaves from the pot.

Add heavy cream, salt, and black pepper to the pot and stir to combine.

Heat soup over low heat for 2-3 minutes, until heated through.

Stir in fresh dill.

Serve hot.