Potato Cheese Soup with Salmon Recipe

4.5 2
Potato Cheese Soup with Salmon Recipe
Potato Cheese Soup with Salmon Recipe photo by Taste of Home
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Potato Cheese Soup with Salmon Recipe

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4.5 2
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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!
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 cup: 481 calories, 29g fat (19g saturated fat), 113mg cholesterol, 783mg sodium, 31g carbohydrate (10g sugars, 3g fiber), 23g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Potato Cheese Soup with Salmon in Country Woman September/October 1990, p33

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