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

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