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  • 2 Tbsp trans-fat-free tub margarine
  • ¼ cup diced celery
  • 1 medium yellow onion, peeled and chopped
  • 4 cloves garlic, minced
  • 3 medium red bliss potatoes, skin on, diced
  • 1 cup 2% reduced-fat evaporated milk
  • 6 oz cooked skinless, boneless salmon or canned salmon
  • 1 Tbsp dried dillweed
  • Salt and pepper, to taste


  1. Melt margarine in a medium saucepan.
  2. Sauté celery, onion, and garlic until softened.
  3. Add potatoes and milk. Cover, and simmer on low stirring every few minutes or so, until potatoes are tender.
  4. Add salmon and parsley, and stir. Serve warm.
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