Include in Print View:

Salmon-Potato Soup

Salmon-Potato Soup recipe image
This Salmon-Potato Soup is a hearty and comforting meal that combines the richness of fatty fish with the earthy sweetness of new potatoes. The broth is infused with dry mustard and fresh parsley, creating a savory and aromatic base that warms the soul. Perfect for chilly evenings or when you crave a nutritious yet indulgent dinner, this soup comes together quickly with simple ingredients. The half-and-half adds a luxurious creaminess without being overly heavy, while the salmon flakes perfectly into the broth. It&# 226;ÂÂs an excellent choice for weeknight dinners or cozy family gatherings. Serve with crusty bread to soak up every delicious drop.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 298.4
Dietary: Gluten-free
Description
This Salmon-Potato Soup is a hearty and comforting meal that combines the richness of fatty fish with the earthy sweetness of new potatoes. The broth is infused with dry mustard and fresh parsley, creating a savory and aromatic base that warms the soul. Perfect for chilly evenings or when you crave a nutritious yet indulgent dinner, this soup comes together quickly with simple ingredients. The half-and-half adds a luxurious creaminess without being overly heavy, while the salmon flakes perfectly into the broth. It&# 226;ÂÂs an excellent choice for weeknight dinners or cozy family gatherings. Serve with crusty bread to soak up every delicious drop.
Ingredients
  • 2 cups Chicken broth
  • 1/2 teaspoons Dry mustard
  • 1/4 teaspoons Pepper
  • 1 md Onion, sliced and separated
  • 1 lbs Salmon fillets, skinned and cut into 4 serving pieces
  • 1 cups Half-and-half
  • 4 teaspoons Chopped fresh parsley
Directions
  1. 1
    Heat chicken broth, dry mustard, and pepper to boiling in a Dutch oven.
  2. 2
    Add the sliced onion and potato slices to the boiling broth.
  3. 3
    Arrange the salmon fillet pieces on top of the potatoes.
  4. 4
    Return the mixture to a boil, then reduce heat to low.
  5. 5
    Cover and simmer for 10 to 15 minutes, or until the fish flakes easily with a fork and the potatoes are tender.
  6. 6
    Pour the half-and-half into the Dutch oven.
  7. 7
    Heat the soup until hot, being careful not to boil vigorously to prevent curdling.
  8. 8
    Ladle the soup into shallow bowls, ensuring each bowl receives one piece of salmon.
  9. 9
    Sprinkle each serving with 1 teaspoon of chopped fresh parsley.
  10. 10
    Serve immediately with cracked black pepper on the side if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 298.4kcal
% Daily Value *
Total Fat 14.5g23%
Saturated Fat 4.0g20%
Cholesterol 106.8mg36%
Sodium 104.6mg5%
Total Carbohydrate 2.6g1%
Dietary Fiber 0.5g2%
Sugars 1.1g
Protein 32.8g66%

* 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, potato soup, creamy soup, seafood soup, new potatoes, mustard broth, comfort food, winter meal, easy dinner, fish stew, parsley garnish, half and half, simmered fish, onion soup, healthy main, protein rich, family dinner, quick recipe
Read it online: https://www.chefs-mate.com/recipe/salmon-potato-soup/