The musical "Waitress"
Potato Cheese Soup with Salmon
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
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
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1-1/4 cups diced celery
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1 large onion, thinly sliced
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1/4 cup butter, cubed
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3-1/2 cups sliced peeled uncooked potatoes
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1 cup chicken broth
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3 cups whole milk, room temperature, divided
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1 cup half-and-half cream
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2 cups shredded sharp cheddar cheese
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1 teaspoon dried thyme
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1 tablespoon Worcestershire sauce
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1 can (7-1/2 ounces) red sockeye salmon, drained, bones and skin removed
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Salt and pepper to taste
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Minced fresh parsley
Directions
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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.
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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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