Potato Cheese Soup With Salmon

This comforting soup marries the earthy sweetness of potatoes with the rich tang of sharp cheddar and the delicate brininess of sockeye salmon. The base is silky smooth, achieved by blending sauted aromatics and tender potatoes with milk, creating a luxurious texture that coats the palate. Flaked salmon is stirred in at the end to retain its tender texture and vibrant color. Its a unique twist on traditional chowder, offering a high-protein, satisfying meal perfect for chilly evenings. The subtle heat from thyme and Worcestershire sauce adds depth, while a fresh parsley garnish brightens the dish. Ideal for a cozy weeknight dinner or a light lunch, this recipe transforms simple pantry staples into a restaurant-quality comfort food experience.

Cooking Method: Sautéing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 483.9

Dietary: Gluten-free

Description

This comforting soup marries the earthy sweetness of potatoes with the rich tang of sharp cheddar and the delicate brininess of sockeye salmon. The base is silky smooth, achieved by blending sauted aromatics and tender potatoes with milk, creating a luxurious texture that coats the palate. Flaked salmon is stirred in at the end to retain its tender texture and vibrant color. Its a unique twist on traditional chowder, offering a high-protein, satisfying meal perfect for chilly evenings. The subtle heat from thyme and Worcestershire sauce adds depth, while a fresh parsley garnish brightens the dish. Ideal for a cozy weeknight dinner or a light lunch, this recipe transforms simple pantry staples into a restaurant-quality comfort food experience.

Ingredients

1/4 cup Butter or margarine
1 tsp tsp Dried thyme
1 lg Onion -- thinly sliced
1 tsp tsp Worcestershire sauce
1 1/4 cup Celery -- diced
1 can Salmon, sockeye -- red, 7 1/2 oz
3 1/2 cup Potatoes -- raw, sliced
1 cup Chicken broth
3 cup Milk -- divided
1 cup Sharp cheddar cheese, shredded
1 tbsp Fresh parsley, chopped (for garnish)

Directions

1
Melt the butter in a large saucepan over medium heat.
2
Add the thinly sliced onion and diced celery, sauting until soft and translucent but not browned.
3
Stir in the sliced potatoes and chicken broth, then cover and simmer on low heat until the potatoes are fork-tender.
4
Carefully transfer the potato mixture to a blender, adding 2 cups of milk.
5
Blend until completely smooth and creamy.
6
Return the pureed soup to the saucepan over low heat.
7
Stir in the remaining 1 cup of milk, sharp cheddar cheese, dried thyme, Worcestershire sauce, and flaked salmon.
8
Heat gently, stirring frequently, until the cheese is melted and the soup is hot but not boiling.
9
Season with salt and pepper to taste.
10
Ladle into bowls and garnish with chopped fresh parsley before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 483.9kcal

% Daily Value *
Total Fat 19.6g31%
Saturated Fat 6.5g33%
Cholesterol 57.0mg19%
Sodium 288.5mg13%
Total Carbohydrate 47.2g16%
Dietary Fiber 5.0g20%
Sugars 11.7g
Protein 26.9g54%

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

Note

Ensure the salmon is well-drained and any bones or skin are removed before adding to the soup.

Do not let the soup boil after adding the cheese and salmon, as this can cause the milk to curdle and the cheese to become grainy.

For a richer flavor, you can substitute heavy cream for some of the milk.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if the soup has thickened too much.

Keywords: potato, cheese, salmon, soup, creamy, comfort food, chowder, thyme, cheddar, onion, celery, worcestershire, protein, dinner, easy, hearty, sockeye, blender, vegetarian base, seafood

Read it online: https://www.chefs-mate.com/recipe/potato-cheese-soup-with-salmon/