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
Publisher Photo

Potato Cheese Soup with Salmon Recipe

Be the first to add a review
4.5 2
Publisher Photo
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

  • 1/4 cup butter
  • 1 large onion, thinly sliced
  • 1-1/4 cups diced celery
  • 3-1/2 cups raw potatoes, peeled and sliced
  • 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, well-drained, bones and skin removed
  • Salt and pepper to taste
  • Chopped fresh parsley

Directions

In a 2-at. saucepan, melt the butter and saute onion and celery until tender but not brown. Add potatoes and chicken broth; cover and cook on low heat until potatoes are tender. Puree potato mixture in a blender with 2 cups milk. Return to saucepan; add remaining 1 cup milk, cream, cheese, thyme, Worcestershire sauce and salmon. Heat on low, stirring often, until hot. Season with salt and pepper. Garnish with chopped 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.

  • 1/4 cup butter
  • 1 large onion, thinly sliced
  • 1-1/4 cups diced celery
  • 3-1/2 cups raw potatoes, peeled and sliced
  • 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, well-drained, bones and skin removed
  • Salt and pepper to taste
  • Chopped fresh parsley
  1. In a 2-at. saucepan, melt the butter and saute onion and celery until tender but not brown. Add potatoes and chicken broth; cover and cook on low heat until potatoes are tender. Puree potato mixture in a blender with 2 cups milk. Return to saucepan; add remaining 1 cup milk, cream, cheese, thyme, Worcestershire sauce and salmon. Heat on low, stirring often, until hot. Season with salt and pepper. Garnish with chopped parsley. Yield: 6 servings.
Originally published as Potato Cheese Soup with Salmon in Country Woman September/October 1990, p33

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPotato Cheese Soup with Salmon

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review