Potato Cheese Soup With Salmon Recipe

Name: Potato Cheese Soup With Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. butter; 1 large onion, sliced thin; 1 1/4 c. diced celery; 3 1/2 c. raw potatoes, peeled and sliced; 1 c. chicken broth; 3 c. milk, room temperature, divided; 1 c. half and half cream; 2 c. (8 oz.) shredded sharp Cheddar cheese; 1 tsp. dried thyme; 1 Tbsp. Worcestershire sauce; 1 (7 1/2 oz.) red or pink salmon, bones and skin removed; salt and pepper to taste; chopped parsley

Servings: persons

1/4 c. butter
1 large onion, sliced thin
1 1/4 c. diced celery
3 1/2 c. raw potatoes, peeled and sliced
1 c. chicken broth
3 c. milk, room temperature, divided
1 c. half and half cream
2 c. (8 oz.) shredded sharp Cheddar cheese
1 tsp. dried thyme
1 Tbsp. Worcestershire sauce
1 (7 1/2 oz.) red or pink salmon, bones and skin removed
salt and pepper to taste
chopped parsley

1
In a 2-quart saucepan, melt the butter and saute onion and celery until tender but not brown.
2
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 pan, add remaining 1 cup milk, cream, cheese, thyme, Worcestershire sauce and salmon.
3
Heat on low, stirring often until hot.
4
Season with salt and pepper.
5
Garnish with chopped parsley.
6
Yields 6 servings.

1117

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 c. butter, 1 large onion, sliced thin, 1 1/4 c. diced celery, 3 1/2 c. raw potatoes, peeled and sliced, and more.

Yes, Potato Cheese Soup With Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato Cheese Soup With Salmon

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