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“Came across this while searching internet for recipes.I think i will leave out the tomatoes when I make it though.”
READY IN:
35mins
SERVES:
4
YIELD:
1 pot of soup
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt 2 Tbsp butter, sauté celery and onions. Add potatoes and enough water to cover. Simmer until potatoes are tender. Melt remaining 2 Tbsp butter; blend in 2 Tbsp flour to make a roux. Add roux and evaporated milk to potatoes. Heat until thickened over medium heat stirring constantly. Add seasonings, salmon and tomatoes. Heat until steamy. Do not boil. Add cheese just before serving.

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