Potato Cheese Soup with Salmon

This is a delicious creamy potato soup with loads of cheese and canned salmon for extra protein.

1¼ cups celery, diced
1 large onion, thinly sliced
¼ cup butter, cubed
3½ cups potatoes, uncooked, peeled and sliced
1 cup chicken broth
3 cups whole milk, room temperature, divided
1 cup half-and-half cream
2 cups sharp cheddar cheese, freshly shredded
1 tsp. dried thyme
1 Tbsp. Worcestershire sauce
1 (7½ oz) can red sockeye salmon, drained, bones and skin removed
sea salt
black pepper, freshly ground
fresh parsley, minced

In a large saucepan, sauté celery and onion in butter until tender. Add potatoes and broth; cover and cook on low heat until potatoes are tender. Cool slightly.

Purée 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 through.

Season with salt and pepper. Garnish with parsley.

Makes 6 servings.

Nutritional Information:
1 cup: 505 calories, 31g fat (17g saturated fat), 119mg cholesterol, 737mg sodium, 30g carbohydrate (10g sugars, 2g fiber), 25g protein.