Cream Of Salmon Soup - cooking recipe

Ingredients

4 cups water
3 medium potatoes, peeled and diced
2 medium onions, chopped
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
2 lbs skinless salmon fillet, cut into 1-inch pieces
1 cup whipping cream
minced dill weed (optional)

Preparation

Heat water, potatoes, onions, salt, pepper and bay leaf to boiling in Dutch oven; reduce heat.
Cover and simmer until potatoes are almost tender, about 10 minutes
Stir in salmon. Cover and simmer until fish flakes easily with fork, about 5 minutes longer.
Remove bay leaf.
Stir 1/2 cup of the soup liquid into whipping cream. Gently stir cream mixture into the soup; heat through. Sprinkle with dill weed.
Note: Maybe using 15 oz canned salmon, deboned and skinned, could be a substitute if fresh salmon is unavailable to you or cost prohibitive.