Potato Cheese Soup with Salmon
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!
Total TimePrep/Total Time: 30 min.
- 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 whole milk, room temperature, divided
- 1 cup half-and-half cream
- 2 cups 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
- 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.
Nutrition Facts1 cup: 481 calories, 29g fat (19g saturated fat), 113mg cholesterol, 783mg sodium, 31g carbohydrate (10g sugars, 3g fiber), 23g protein.
Originally published as Potato Cheese Soup with Salmon in Country Woman September/October 1990
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