Salmon-Potato Soup

Salmon-potato Soup

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Sharon Colyer


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


☆☆☆☆☆ 0 votes

20 Min
20 Min
Stove Top


  • 16 oz
    salmon, canned
  • 1 can(s)
    cream of potato soup or your homemade soup
  • 1/2 c
    evaporated skim milk
  • 1/4 tsp
    celery salt
  • 5/8 tsp
  • 1 c
    wheat biscuits, shredded
  • 1 Tbsp
  • 1/4 tsp
    dried dill - optional

How to Make Salmon-Potato Soup


  1. Drain salmon; remove dark skin and bones.
  2. Break salmon into 1-inch pieces.
  3. Heat potato soup with milk, celery salt, dried dill (if using), and pepper; add salmon.
  4. Pour mixture into a well-greased casserole; cover with shredded wheat, then dot with butter.
  5. Place under the broiler a few minutes to brown. Dish out, into bowls.

Printable Recipe Card

About Salmon-Potato Soup

Course/Dish: Fish Soups
Main Ingredient: Fish
Regional Style: American
Dietary Needs: Low Fat
Other Tags: Quick & Easy Healthy

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