Melt the butter in a heavy-bottomed large pot over MEDIUM LOW heat. Toss in the sliced leeks, sprinkle the kosher salt over the leeks, and stir to evenly distribute butter and salt over the leeks.

Drop the heat to low, and gently sweat the leeks until semi-translucent and tender, about 6 to 8 minutes. Add the fish stock, bay leaf, and 2 halved potatoes to the pot and raise the heat to MEDIUM HIGH.

Bring the mixture to a boil and cook for 5 minutes before adding the cubed potatoes and sliced carrots. Reduce the burner to MEDIUM heat and simmer for 10-15 minutes. Remove the halved potatoes and mash them then return the mashed potatoes to the pot and stir well.

Cut the salmon fillet into bite sized pieces.

Add the fresh salmon chunks and heavy cream and let it hold at a gentle simmer for 5-7 minutes more, until it starts to boil. Turn off the heat and add half of the dill, adjust with salt, black pepper, and nutmeg, place the lid on the pan, and let it rest, undisturbed, for 5 minutes.

Remove the bay leaf. Serve garnished with the remaining fresh dill and chives.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave safe bowl just until hot all the way through; do not return to a boil or simmer.