Description
Creamy Fish Soup made with canned salmon, potatoes, and a lightly creamy broth that comes together quickly for a comforting homemade meal.
Ingredients
Scale
- 1 (14–15 oz) can pink salmon, drained
- 3 medium potatoes, peeled and diced
- 1 medium carrot, grated or thinly sliced
- 1 small onion, finely chopped
- 2 tablespoons creamy processed cheese or cream cheese
- 6 cups water
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon ground black pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried garlic powder
- 1 bay leaf
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Bring the water to a boil in a medium pot and add the diced potatoes. Cook until just tender.
- Add the chopped onion and grated carrot and simmer until softened.
- Stir in the chicken bouillon, black pepper, paprika, dried garlic powder, and bay leaf.
- Add the processed cheese and stir until fully melted and the broth turns slightly creamy.
- Gently add the canned salmon, breaking it into large chunks, and simmer briefly.
- Remove the bay leaf, stir in the fresh parsley, adjust seasoning, and serve hot.
Notes
- Cream cheese or another soft melting cheese can replace processed cheese.
- Replace part of the water with milk or light cream for a richer soup.
- Store leftovers in the refrigerator for up to two days and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 3
- Sodium: 680
- Fat: 11
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 3
- Protein: 18
- Cholesterol: 45