Salmon, Pea and Potato Soup
 
Prep time
Cook time
Total time
 
A delicious and easy soup that makes a nice pot and tastes just as good the second time around.
Author:
Recipe type: soup
Cuisine: American
Serves: 8 servings
Ingredients
  • 1 T olive oil
  • ½ C onion, chopped
  • 2 potatoes, peeled and chunked
  • 6 C water
  • 6 T instant chicken bouillon
  • 1 can cooked salmon,boned and dark skin out
  • 1 C frozen peas
  • 4 T butter
  • 3 T flour
  • 1 C milk
  • salt and pepper to taste
  • 1 oz Velveeta, cut into chunks
  • 4 sliced bacon, cooked and chopped
  • 3 slices English Muffin bread, toasted
  • 1 C shredded cheddar cheese
Instructions
  1. In a large dutch oven, saute onion in oil. Add water and bouillon and bring to boil. Add salmon and peas. Simmer
  2. In saucepan make a white sauce: melt the butter, add flour and salt and pepper to taste; add milk all at once. Cook til bubbly, then take off heat. Add this to the soup mixture.
  3. Add Velveeta and simmer.
  4. Garnish with cubes of English muffin toast, pieces of bacon and shredded cheddar.
Recipe by The Gingham Apron at https://www.theginghamapron.com/salmon-pea-potato-soup/