Salmon Potato Soup - Dee Dee's

Diane Hopson Smith

By
@DeeDee2011

If you like oyster stew and clam chowder, I believe you will enjoy this soup.

This excellent soup is good anytime, however, especially satifying in the cooler weather. Or if I have scratchy throat, this soup always makes me feel better.

Hope you enjoy!

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Serves:

4 to 6

Prep:

5 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 can(s)
alaskan pink salmon, reserve juice
2
med to large potatoes, peeled and diced
2
carrots, peeled and cubed
1
stalk of celery, chopped
1/2 medium
onion, chopped
1 clove
garlic, chopped fine
1/2 to 1 c
heavy cream or evaporated milk
1/2 stick
butter
salt to taste
cajun seasoning to taste
everglade seasoning to taste, optional (this is an added ingredient since first making this dish and i highly recommend)
red pepper to taste

Directions Step-By-Step

1
Cover potatoes,carrots, onion and garlic with enough water to boil vegetables. Cook over medium heat until they boil. Turn heat down and continue cooking until vegetable just begin to get tender. You don't want to over cook.
2
Add the reserved juice from your salmon, and the salmon. Remember to remove skin and bones and try to leave the salmon a little chunkey. Add milk, butter and seasoning and cook about 5 minutes longer.
3
Serve with crusty bread or crackers. Enjoy! I served this with Bill Wentz's "Jalapeno & Cheddar "Rise" Again". Awesome bread!

About this Recipe

Main Ingredient: Seafood
Regional Style: American