Potato Cheese Soup with Salmon
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
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
