Add the onion, garlic, carrots and celery and toss to coat. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper and saute for 3-4 minutes, until the vegetables begin to soften.

Add the thyme, potatoes, clam juice, wine and ½ cup water and bring to a boil.

Reduce the heat to medium and simmer until the potatoes are tender, about 15-20 minutes. If there isn't enough liquid in the pot, add another ½ cup of water as needed.

Whisk together 2½ cup milk and the flour and then add it to the pot. Allow it to simmer and thicken the soup for about 1-2 minutes.

Add the rest of the milk and the cream and taste the soup. Add another teaspoon of salt and ½ teaspoon of pepper, adjusting according to your own tastes.

Bring to a very low simmer and add the salmon and the dill. Taste and adjust all seasonings as needed. Cook just a few minutes to warm the salmon. Serve warm.