Melt butter in stockpot or dutch oven
Add chopped onion and cook until soft
Pour in chicken stock and bring to a boil
Toss in remaining vegetables and return to a boil
Reduce heat and simmer for 30 minutes or until vegetables are soft
Stir in salmon, heavy cream, and remaining butter
Serve hot and enjoy!
Store in airtight container in the fridge for 3-4 days