Potato Cheese Soup with Salmon |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a hungry man's-type of soupthe nice hearty, filling kind. I started cooking for a harvest crew when I was 10 years old. Now, 40 years later, my husband and I live in the heart of a potato-growing area. One of our neighboring townsAllistonis the Potato Capital of Ontario . There's a Potato Festival there each yearone year, this recipe won me a prize at it! 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 milk, room temperature, divided |
1 cup half-and-half cream |
2 cups (8 ounces) 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. Yield: 6 servings.
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