Try this Salmon-Potato Soup recipe, or contribute your own.
Suggest a better descriptionHeat broth, mustard and pepper to boiling in Dutch oven. Add the onion and potatoes. Arrange salmon on potatoes. Heat to boiling, reduce heat. Cover and simmer 10 to 15 minutes or until fish flakes easily with fork and potatoes are tender. Pour half-and-half into Dutch oven. Heat until hot. Serve soup in shallow bowls, placing 1 piece of salmon in each bowl. Sprinkle each serving with 1 teaspoon parsley. Serve with cracked black pepper, if desired. * 1 can (14 3/4 ounces) salmon, drained and flaked, can be substituted for the salmon fillets. Arrange over potatoes just before adding half-and-half.
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Serving Size: 1 Serving (823g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 560 | ||
Calories from Fat: 442 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.1g | 66 % | |
Saturated Fat 30.3g | 152 % | |
Monounsaturated Fat 14.2g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 156.7mg | 48 % | |
Sodium 638.6mg | 22 % | |
Potassium 598.1mg | 16 % | |
Total Carbohydrate 18.8g | 6 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 18.6g | ||
Protein 13.4g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 560
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