Salmon Soup - cooking recipe

Ingredients

1 16-oz. can Pink or Red salmon
1 16-oz. can whole white potatoes
4 stalks celery, diced
1 stick of butter, not margarine
1 can condensed milk
1 - 1-1/2 qts. whole milk, at room temperature
1-1/2 Tbsp. flour
Salt

Preparation

In a 5 qt. pot, melt 1/4 c. butter on low heat.
Add the celery and saute briefly.
Add the salmon and its juice, flaking with a fork, and stir.
Drain potatoes and dice; add to soup.
Add remaining butter and flour to thicken.
Add condensed milk and stir.
Add enough room temperature milk to reach desired thickness and amount of soup you want, and stir.
Add dash of salt and any additional seasonings, such as celery salt or pepper, to taste. Stir slowly over medium heat until warm.
Never boil!