Salmon Soup with Rye Bread Soldiers

**Prepare the Rye Bread Soldiers:** Preheat oven to 350°F (175°C). Slice rye bread into 1-inch thick strips. Brush both sides of each strip with olive oil. Arrange the strips on a baking sheet in a single layer. Toast in the preheated oven for 8-10 minutes, or until golden brown and crispy. Set aside.

**Start the Soup Base:** In a large pot, melt butter over medium heat. Add diced onion and sliced leek. Sauté for 5-7 minutes, or until softened and translucent, stirring occasionally to prevent burning.

**Add Vegetables:** Add diced carrots and potatoes to the pot. Stir to combine with the onions and leeks. Cook for another 5 minutes, stirring occasionally, to lightly soften the vegetables.

**Simmer the Soup:** Pour in the fish stock (or vegetable stock). Bring the soup to a simmer over medium-high heat. Once simmering, reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the potatoes are tender.

**Add the Salmon:** Gently add the salmon cubes to the simmering soup. Cook for 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork. Be careful not to overcook the salmon, as it will become dry.

**Finish the Soup:** Stir in the heavy cream (if using) and lemon juice. Season with salt and black pepper to taste. Heat through gently, but do not boil.

**Serve:** Ladle the salmon soup into bowls. Garnish with fresh chopped dill. Serve immediately with the toasted rye bread soldiers for dipping.