Salmon Soup

This Salmon Soup is the ultimate comfort food for cold winter nights! A creamy, flavorful broth is packed with crispy bacon, veggies, and perfectly cooked salmon.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Dinner, Lunch, Soup

Cuisine: American

Keyword: easy comfort food, leftover salmon, seafood soup

Servings: people

Calories: 493kcal

Author: Jennifer Debth

Equipment

Stockpot

Ingredients

8 slices thick-cut bacon roughly chopped
1 yellow onion diced
3 ribs celery diced
3 carrots diced
1 tablespoon minced garlic
1/2 teaspoon salt plus more to taste (I used 2 teaspoons)
1/2 teaspoon pepper
1 teaspoon dried dill weed
1/4 cup all-purpose flour
1 (32 oz) carton chicken broth
1 quart half and half room temperature
2 pounds Yukon gold potatoes peeled and cut into 1/2 - 1 inch cubes
1 (8 oz) package cream cheese room temperature
1 (15 oz) can corn drained
2 pounds baked salmon flaked into large chunks*

US Customary - Metric

Instructions

Place bacon in large stockpot over medium heat.
Cook until crispy, then reserve grease, but remove bacon and set aside.
To the hot pan and grease, add in onion, celery, carrots, garlic, salt, pepper, and dill.
Cook, stirring often, until the celery and carrots are tender, about 10 minutes.
Reduce heat to low, sprinkle in flour, then cook, stirring constantly, for 1 minute.
Slowly whisk in chicken broth, then pour in half and half and potatoes.
Increase heat back to medium and bring to a simmer, stirring occasionally.
Cover and simmer (you'll probably need to lower the heat back to low) until the potatoes are cooked, about 15 minutes, stirring occasionally.
Remove from heat and slowly stir cream cheese until melted.
Stir in corn, salmon, and bacon, taste and re-season, if necessary, then serve and enjoy!
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Notes

*I used my baked salmon recipe, but any mildly seasoned leftover salmon will be fine. Keep the chunks large, so they don't break up too much in the soup.

Nutrition