Potato Cheese Soup with Salmon

Total Time Prep/Total Time: 30 min.
Yield 6 servings
Contest Winner
Test Kitchen Approved
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.

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
Recipe Creator

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