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Potato Cheese Soup with Salmon
I started cooking for a harvest crew when I was 10 years old. Now, decades later, my husband and I live in the heart of a potato-growing area. One year, this recipe won me a prize! —Nancy Horsburgh, Everett, Ontario
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 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
Directions
- 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.
Nutrition Facts
1 cup: 505 calories, 31g fat (17g saturated fat), 119mg cholesterol, 737mg sodium, 30g carbohydrate (10g sugars, 2g fiber), 25g protein.
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