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Lucy’s Salmon Soup

Lucy's Salmon Soup recipe image
This hearty salmon soup is a comforting bowl of warmth that feels like a hug on a cold evening. Combining tender diced potatoes, sautéed onions, and celery with a rich, creamy roux-based broth, it delivers a satisfying texture that is both smooth and substantial. The canned salmon flakes easily into the mixture, providing a robust fishy depth that is perfectly balanced by bright herbs like dill, thyme, and fresh parsley. A touch of stewed tomatoes adds a subtle acidity to cut through the richness of the butter and milk.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 894.0
Description
This hearty salmon soup is a comforting bowl of warmth that feels like a hug on a cold evening. Combining tender diced potatoes, sautéed onions, and celery with a rich, creamy roux-based broth, it delivers a satisfying texture that is both smooth and substantial. The canned salmon flakes easily into the mixture, providing a robust fishy depth that is perfectly balanced by bright herbs like dill, thyme, and fresh parsley. A touch of stewed tomatoes adds a subtle acidity to cut through the richness of the butter and milk.
Ingredients
  • Butter
  • Chopped onion
  • Chopped celery
  • Diced potatoes
  • White pepper
  • Thyme
  • Dillweed
  • Flour
  • Can stewed tomatoes
  • Milk
  • Canned salmon
  • Parsley
  • Grated monterey jack cheese
Directions
  1. 1
    Melt 2 tablespoons of butter in a large pot or Dutch oven over medium heat.
  2. 2
    Add the chopped onion and celery, sautéing until softened and translucent, about 5 minutes.
  3. 3
    Stir in the diced potatoes and add enough water to cover them by about an inch.
  4. 4
    Bring to a boil, then reduce heat and simmer until the potatoes are tender when pierced with a fork, about 10-15 minutes. Drain any excess water if necessary.
  5. 5
    In a small separate pan, melt the remaining 2 tablespoons of butter over medium heat.
  6. 6
    Whisk in the flour to create a roux, cooking for about 1 minute until lightly golden.
  7. 7
    Gradually whisk the milk into the roux until smooth, then pour this mixture into the pot with the potatoes.
  8. 8
    Stir constantly over medium heat until the soup thickens and comes to a gentle simmer.
  9. 9
    Add the white pepper, thyme, dillweed, canned salmon, and stewed tomatoes to the pot.
  10. 10
    Heat gently until the soup is steaming hot, being careful not to let it boil vigorously to prevent curdling.
  11. 11
    Stir in the fresh parsley and grated Monterey Jack cheese just before serving.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 894.0kcal
% Daily Value *
Total Fat 59.8g92%
Saturated Fat 27.5g138%
Cholesterol 194.6mg65%
Sodium 487.8mg21%
Total Carbohydrate 33.5g12%
Dietary Fiber 3.1g13%
Sugars 13.4g
Protein 51.4g103%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: salmon, soup, chowder, creamy, potatoes, comfort food, dinner, easy, seafood, dill, thyme, onion, celery, cheese, hearty, winter, family meal, pantry staples, quick, savory
Read it online: https://www.chefs-mate.com/recipe/lucys-salmon-soup/