Cream Of Salmon Soup

1. 1

   Heat water, potatoes, onions, salt, pepper and bay leaf to boiling in Dutch oven; reduce heat.

2. 2

   Cover and simmer until potatoes are almost tender, about 10 minutes

3. 3

   Stir in salmon. Cover and simmer until fish flakes easily with fork, about 5 minutes longer.

4. 4

   Remove bay leaf.

5. 5

   Stir 1/2 cup of the soup liquid into whipping cream. Gently stir cream mixture into the soup; heat through. Sprinkle with dill weed.

6. 6

   Note: Maybe using 15 oz canned salmon, deboned and skinned, could be a substitute if fresh salmon is unavailable to you or cost prohibitive.

* Per serving · 4 servings · Values may vary.

No additional tips available.