Potato Cheese Soup with Salmon Recipe

Potato Cheese Soup with Salmon Recipe photo by Taste of Home

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This is a hungry man's-type of soup—the nice hearty, filling kind. I started cooking for a harvest crew when I was 10 years old. Now, 40 years later, my husband and I live in the heart of a potato-growing area. One of our neighboring towns—Alliston—is the "Potato Capital of Ontario". There's a Potato Festival there each year—one year, this recipe won me a prize at it!

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Potato Cheese Soup with Salmon Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

1-1/4 cups diced celery
1 large onion, thinly sliced
1/4 cup butter, cubed
3-1/2 cups sliced peeled uncooked potatoes
1 cup chicken broth
3 cups milk, room temperature, divided
1 cup half-and-half cream
2 cups (8 ounces) shredded sharp cheddar cheese
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 can (7-1/2 ounces) red sockeye salmon, drained, bones and skin removed
Salt and pepper to taste
Minced fresh parsley

Directions

In a large saucepan, saute celery and onion in butter until tender. Add potatoes and broth; cover and cook on low heat until potatoes are tender. Cool slightly.
Puree potato mixture in a blender with 2 cups milk. Return to pan; add remaining 1 cup milk, cream, cheese, thyme, Worcestershire sauce and salmon; heat through. Season with salt and pepper. Garnish with parsley. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 481 calories, 29 g fat (19 g saturated fat), 113 mg cholesterol, 783 mg sodium, 31 g carbohydrate, 3 g fiber, 23 g protein.

Originally published as Potato Cheese Soup with Salmon in Country Woman September/October 1990, p33