Potato cheese soup with salmon
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter or margarine |
| 1 | large | Onion -- thinly sliced |
| 1¼ | cup | Celerly -- diced |
| 3½ | cup | Potatoes -- raw sliced |
| 1 | cup | Chicken broth |
| 3 | cups | Milk -- divided |
| Room temperature | ||
| 1 | cup | Half and half |
| 2 | cups | Sharp cheddar cheese -- |
| Shredded 8 oz | ||
| 1 | teaspoon | Dried thyme |
| 1 | teaspoon | Worcestershire sauce |
| 1 | can | Salmon, sockeye -- red 7 1/2 |
| Oz | ||
| Well-drained, bones and skim | ||
| Removed | ||
| 1 | dash | Salt |
| 1 | dash | Pepper |
| Chopped parsley | ||
Directions
In a 2 qt. saucepan, melt the butter and saute onion and celery until tender but not brown. 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 saucepan; and remaining 1 cup milk, cream, cheese, thyme, Worcestershire sauce and salmon. Heat on low, stirring often until hot. Season with salt and pepper. Garnish with chopped parsley. Yield: 6 servings.
Recipe By : Country Woman