Description
A creamy, comforting soup with tender salmon, potatoes, and vegetables, perfect for warming up on chilly evenings.
Ingredients
2 tablespoons unsalted butter
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 stalks celery, diced
2 cloves garlic, minced
3 medium Yukon Gold potatoes, peeled and diced
4 cups vegetable broth
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1 pound skinless salmon fillet, cut into 1-inch chunks
1 cup whole milk
1/2 cup heavy cream
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Step 1: Melt butter in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened, about 5 minutes.
Step 2: Stir in garlic and cook for 1 minute until fragrant.
Step 3: Add potatoes, vegetable broth, bay leaf, thyme, and smoked paprika. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
Step 4: Gently add salmon chunks to the pot and cook until just opaque, about 5 minutes.
Step 5: Stir in milk and heavy cream. Heat through without boiling, about 3 minutes.
Step 6: Season with salt and pepper to taste. Remove bay leaf.
Step 7: Ladle into bowls, garnish with fresh parsley, and serve hot.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
Nutrition
- Calories: 350
- Fat: 18g
- Carbohydrates: 42g
- Protein: 12g