Salmon Potato Soup Dee Dees Recipes

SALMON SWEET POTATO SOUP

Salmon Sweet Potato Soup image

I created this recipe as a healthier alternative to whitefish chowder, which is a favorite in the area where I grew up. The salmon and sweet potatoes boost the nutrition and the slow cooker makes it more convenient. It's especially comforting on a cold fall or winter day! -Matthew Hass, Franklin, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 5h50m

Yield 8 servings (3 quarts).

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
3 garlic cloves, minced
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
1-1/2 cups frozen corn, thawed
6 cups reduced-sodium chicken broth
1 teaspoon celery salt
1 teaspoon dill weed
1/2 teaspoon salt
3/4 teaspoon pepper
1-1/2 pounds salmon fillets, skin removed and cut into 3/4-inch pieces
1 can (12 ounces) fat-free evaporated milk
2 tablespoons minced fresh parsley

Steps:

In a large skillet, heat oil over medium heat. Add onion, carrot and celery; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker. Add the next 7 ingredients. Cook, covered, on low until sweet potatoes are tender, 5-6 hours., Stir in salmon, milk and parsley. Cook, covered, until fish just begins to flake easily with a fork, 30-40 minutes longer.

Nutrition Facts : Calories 279 calories, Fat 10g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 834mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

POTATO CHEESE SOUP WITH SALMON

Potato Cheese Soup with Salmon image

I started cooking for a harvest crew when I was 10 years old. Now, 40 years later, my husband and I live in the heart of a potato-growing area. One year, this recipe won me a prize! -Nancy Horsburgh, Everett, Ontario

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1-1/4 cups diced celery
1 large onion, thinly sliced
1/4 cup butter, cubed
3-1/2 cups sliced peeled uncooked potatoes
1 cup chicken broth
3 cups whole milk, room temperature, divided
1 cup half-and-half cream
2 cups shredded sharp cheddar cheese
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 can (7-1/2 ounces) red sockeye salmon, drained, bones and skin removed
Salt and pepper to taste
Minced fresh parsley

Steps:

In a large saucepan, saute celery and onion in butter until tender. Add potatoes and broth; cover and cook on low heat until potatoes are tender. Cool slightly., Puree potato mixture in a blender with 2 cups milk. Return to pan; add remaining 1 cup milk, cream, cheese, thyme, Worcestershire sauce and salmon; heat through. Season with salt and pepper. Garnish with parsley.

Nutrition Facts : Calories 505 calories, Fat 31g fat (17g saturated fat), Cholesterol 119mg cholesterol, Sodium 737mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 2g fiber), Protein 25g protein.

SALMON POTATO SOUP - DEE DEE'S

Salmon Potato Soup - Dee Dee's image

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! My photo's

Provided by Diane Atherton

Categories Cream Soups

Time 25m

Number Of Ingredients 12

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

Steps:

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 https://www.justapinch.com/recipe/bill-wentz/jalapeno-cheddar-rise-again/quick-easy-savory-bread?k=Jalapeno+%26+cheddar&p=2&o=r. Awesome bread!

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