Potato Cheese Soup With Salmon - cooking recipe

Ingredients

1/4 c. butter
1 large onion, sliced thin
1 1/4 c. diced celery
3 1/2 c. raw potatoes, peeled and sliced
1 c. chicken broth
3 c. milk, room temperature, divided
1 c. half and half cream
2 c. (8 oz.) shredded sharp Cheddar cheese
1 tsp. dried thyme
1 Tbsp. Worcestershire sauce
1 (7 1/2 oz.) red or pink salmon, bones and skin removed
salt and pepper to taste
chopped parsley

Preparation

In a 2-quart saucepan, melt the butter and saute onion and celery until tender but not brown.
Add potatoes and chicken broth; cover and cook on low heat until potatoes are tender. Puree potato mixture in a blender with 2 cups milk. Return to pan, add remaining 1 cup milk, cream, cheese, thyme, Worcestershire sauce and salmon.
Heat on low, stirring often until hot.
Season with salt and pepper.
Garnish with chopped parsley.
Yields 6 servings.