salmon-potato soup

Name: Salmon-Potato Soup
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 16 ounce(s) salmon, canned; 1 can(s) cream of potato soup or your homemade soup; 1/2 cup(s) evaporated skim milk; 1/4 teaspoon(s) celery salt; 5/8 teaspoon(s) pepper; 1 cup(s) wheat biscuits, shredded; 1 tablespoon(s) butter; 1/4 teaspoon(s) dried dill - optional

47 Pinches

Sharon Colyer

Louisville, KY

Updated on Aug 19, 2013

I adopted this unclaimed recipe & made a couple of tweaks. Tasty. Will love it even more, come fall & winter!

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prep time 20 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

16 ounces salmon, canned
1 can cream of potato soup or your homemade soup
1/2 cup evaporated skim milk
1/4 teaspoon celery salt
5/8 teaspoon pepper
1 cup wheat biscuits, shredded
1 tablespoon butter
1/4 teaspoon dried dill - optional

How To Make salmon-potato soup

Step 1

Drain salmon; remove dark skin and bones.

Step 2

Break salmon into 1-inch pieces.
Step 3

Heat potato soup with milk, celery salt, dried dill (if using), and pepper; add salmon.
Step 4

Pour mixture into a well-greased casserole; cover with shredded wheat, then dot with butter.
Step 5

Place under the broiler a few minutes to brown. Dish out, into bowls.
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