Best 8 Salmon Potato Soup Dee Dees 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.

SALMON SWEET POTATO SOUP

Steps:

• In a large skillet, heat oil over medium heat. Add onion, carrot and celery; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker. Add the next 7 ingredients. Cook, covered, on low until sweet potatoes are tender, 5-6 hours., Stir in salmon, milk and parsley. Cook, covered, until fish just begins to flake easily with a fork, 30-40 minutes longer.

POTATO LEEK SOUP WITH SMOKED SALMON AND RYE CROUTONS

Steps:

• Over medium heat, saute onions and garlic in a 1 gallon stock pot. Add diced potatoes and fresh thyme. Cover with stock and simmer until potatoes are soft. Puree with hand blender. Slice leek into thin circles and fold into potato soup and simmer until leeks are soft but still bright green. Finish soup with cream, and salt and pepper.
• Cut circles out of four slices of fresh rye bread. Brush with olive oil and toast. Garnish with smoked salmon.
• Pour potato leek soup evenly into four soup bowls and garnish with smoked salmon crouton and fresh parsley.

PENNE WITH SALMON AND ROASTED VEGETABLES

Steps:

• Preheat the oven to 400°F. Prepare the pasta according to package directions.
• Meanwhile, cut the leeks into 2" lengths and quarter them lengthwise. Rinse the leeks completely. Place the leeks and bell pepper in a 13" x 9" baking dish. Add the broth, lemon juice, 2 teaspoons of the oil, thyme, and black pepper. Cover with foil and bake for 15 minutes.
• Add the squash, olives, and salmon to the baking dish and drizzle with the remaining 1 teaspoon oil. Cover and bake for 30 minutes, or until the salmon is opaque and the vegetables are tender.
• Place the penne in a large serving bowl. Break the salmon into bite-size pieces and add to the penne with the vegetables.

SALMON SOUP

Steps:

• Saute onion in olive oil until caramelized.
• Add chicken broth and bring to a boil.
• Add sliced salmon and let it simmer for 10 minutes.
• Add pepper, stir and check if you need to add salt. It will depend in the kind of broth you use.
• Stir in spinach. Turn of the heat. Serve.
• After you serve you can sprinkle some parmesan cheese on top and a home made big crouton. (slice of bread sauteed in extra virgin olive oil with a touch of garlic powder).

PORTOBELLO MUSHROOM AND SWEET POTATO SOUP

Steps:

• Heat margarine in a pot and cook onion until soft and translucent, about 3 minutes. Add mushrooms and 1 can of chicken broth and cook for 5 minutes.
• Add sweet potato and second can of chicken broth to the pot. Stir in bacon bits, garlic salt, thyme, and bay leaf, and bring to a boil. Reduce heat and simmer soup until sweet potato is soft, about 15 minutes.
• Remove and discard bay leaf. Puree soup using an immersion blender until smooth. Stir in half-and-half and Gouda cheese and mix until well blended.

KAY DEE'S RECIPE FOR POTATO LATKES

Steps:

• Place the potatoes and onion into a bowl, and stir in eggs, salt, and flour as needed to make the mixture hold together. With wet hands, scoop up about 1/3 cup of the mixture per patty, and form into flat round or oval shapes.
• Heat the vegetable oil in a large skillet over medium heat until it shimmers, and gently place the patties into the hot oil. Fry until the bottoms are golden brown and crisp, 5 to 8 minutes, then flip with a spatula and fry the other side until golden.
• Line a colander or strainer with 2 paper towels, and drain the cooked latkes in the colander. Serve hot.

CREAMY SMOKED SALMON, LEEK & POTATO SOUP

Steps:

• Heat the butter in a large saucepan and add the leeks and bay leaf. Cook over a low heat for 8-10 mins or until the leek is really soft, then stir through the potatoes until coated in the butter. Pour over the stock and cream and bring to the simmer, then gently bubble for 10-15 mins until the potatoes are really tender. If freezing at this stage, slightly under-cook the potatoes, then defrost and bring back to a simmer to finish cooking them and continue the recipe.
• Add two-thirds of the smoked salmon, stir through and season. Serve the soup in deep bowls with the remaining smoked salmon and snipped chives on the top.