Best 9 Potato Cheese Soup With Salmon Recipes

POTATO CHEESE SOUP WITH SALMON

Steps:

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

POTATO SOUP WITH SMOKED SALMON RELISH

Steps:

• Melt the butter in a 6-quart stock pot over medium-high heat. Add the onions and celery. Season with salt, cayenne, and black pepper, stirring, until the vegetables are soft and lightly golden, about 8 minutes. Add the bay leaf and garlic, stirring for 2 minutes. Add the stock and potatoes and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the potatoes are very soft and the mixture is thick and creamy, about 1 hour. Remove the soup from the heat. Discard the bay leaf. With a handheld blender, puree until smooth. Slowly add the cream. Stir to blend. Reseason the soup. In a small mixing bowl, combine the salmon, red onions and chives. Drizzle the relish with enough oil to moisten. Season the relish with black pepper. To serve, ladle the soup into individual bowls. Garnish the soup with the relish.

POTATO CHEESE SOUP

Steps:

• In large pot melt butter. Add leeks and cook over medium heat, stirring occasionally. Add potatoes and season with salt and pepper. Add water and bring to a simmer. Cook until vegetables are tender. Place 3/4 of soup into a blender and puree, return to pot and bring to simmer. Add mustard and cheese. Stir until smooth. Add cream and bring to simmer. Pour into bowl and serve.

SALMON & POTATO BAKE WITH A CHEESE & MUSTARD SAUCE!

Steps:

• to start with, take the potatoes - more or less if desired, adjust ingredients amounts to suit how many people are being catered for - peel & rinse them.
• slice the potatoes into relatively thin slices & then place into a saucepan with lightly salted boiling water.
• par boil for about 10 minutes approx' or until slightly soft.
• meanwhile, rinse the salmon & then chop into small chunks.
• once the potatoes have boiled sufficiently, drain them off & then place potatoe slices into an oven proof dish, overlapping each other.
• on top of that, add a generous amount of the salmon chunks & season to taste.
• once done, add milk to a saucepan & bring to the boil.
• grate your strong cheddar cheese.
• once boiled, add cornflour to a cup with a little amount of milk in the bottom & stir thoroughly to form a smooth paste.
• then, slowly add the milky paste a little at a time to the boiling milk - being sure to keep stirring the whole time to avoid lumps.
• repeat this action until the milk has thickened to become 'sauce' like.
• when it does, add the garlic, red chilli, mustard, strong cheddar cheese & fresh parsley & stir thoroughly until nice & smooth.
• bring back to the boil & then reduce heat & simmer for 5-10 minutes more until all the flavours have infused together, stirring all the time to ensure there are no lumps in the sauce.
• again, season to taste if need be, stir again then pour over the potatoes & salmon chunks in the oven proof dish.
• grate a generous amount of fresh parmesan cheese over the top & then place in a pre-heated (190C degrees approx') oven for 1 1/2 - 2 hours or until fully cooked.
• you can crisp the top up if you like using the grill.
• once cooked, remove from the oven, garnish with a little more parsley & serve! --
• adjust cooking times & temps in accordance with your oven.
• if you love or hate this recipe or if you can think of a better way to cook it, please let me know, thank you & enjoy! -- .

BROCCOLI CHEESE AND POTATO SOUP

Steps:

• In a large saucepan, saute onion and celery in butter over medium heat until tender.
• Add flour, pepper, salt, and paprika and stir until smooth.
• Add broth, milk, and potatoes, stirring constantly until it boils and thickens.
• Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
• Stir in cheese and cooked broccoli and cook over low until cheese is melted and soup is heated through.
• Sprinkle individual servings with parsley if desired.

EASY POTATO CHEESE SOUP

Steps:

• In a large stock pot add water, potatoes, onion, celery and season with salt and pepper. Bring to a boil, cover and simmer until potatoes and vegetables are tender.
• Once tender, mash soup with a potato masher, and add butter and cream.
• Gradually bring mixture to a simmer. Add condensed cheese soup and blend. Serve while hot.

POTATO CHEESE SOUP

Steps:

• In a large saucepan, bring potatoes, onion, water and salt to a boil. Reduce heat; cover and simmer until potatoes are tender. Do not drain; mash slightly. Stir in milk. , Meanwhile, in a small bowl, blend the butter, flour, parsley and pepper; stir into the potato mixture. Cook and stir over medium heat until thickened and bubbly. Remove from the heat; add cheese and stir until almost melted.

POTATO CHEESE SOUP

Steps:

• In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender. Do not rinse: mash mixture slightly. Stir in milk.
• In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly.
• Remove from heat: add cheese and stir until cheese is almost melted. Let soup stand for 5 minutes.

FENNEL-POTATO SOUP WITH SMOKED SALMON

Steps:

• Melt butter in heavy large pot over medium-high heat. Add fennel, leek, and fennel seeds and cook until vegetables begin to soften, stirring often, about 8 minutes. Add potatoes and 5 1/2 cups broth. Bring to boil; reduce heat to medium. Cover with lid slightly ajar and simmer until potatoes are tender, about 12 minutes. Working in batches, puree soup in blender. Return soup to pot and rewarm over medium heat, stirring often and thinning with more broth by 1/4 cupfuls for desired consistency. Season soup with salt and pepper.
• Divide soup among bowls. Garnish with smoked salmon and reserved chopped fennel fronds.