Northwest Salmon Soup

Top this savory soup with a dollop of sour cream and plain kettle chips.

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4.5 by 3 people

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  • Makes: 4 servings
  • Serving Size: 1 2/3 cup
  • Makes: 6 1/2 cups
  • Start to Finish: 50 mins

Northwest Salmon Soup

Directions

  1. Thaw salmon, if frozen. Rinse salmon fillets; pat dry with paper towels. Cut salmon fillets into 1-inch pieces; set aside.
  2. In a Dutch oven heat butter over medium-low heat until melted. Add onion; cook, covered, for 13 to 15 minutes or until tender, stirring occasionally. Cook, uncovered, over medium-high heat for 3 to 5 minutes or until golden, stirring frequently. Stir in paprika and pepper.
  3. Stir in broth, kale, potatoes, and carrot. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until potatoes are tender. Add salmon and 1 tablespoon dill weed. Simmer, uncovered, about 3 minutes more or until salmon fillets flake easily when tested with a fork.
  4. If desired, top each serving with sour cream, a kettle chip, additional dill weed, and salmon roe.

From the Test Kitchen

If you want to make a kettle chip boat topper, simply top a kettle chip with sour cream, fresh dill, and salmon roe and set on a bowl of soup.

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Nutrition Facts (Northwest Salmon Soup)

  • Per serving:
  • 258 kcal ,
  • 12 g fat
  • (5 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 62 mg chol. ,
  • 645 mg sodium ,
  • 16 g carb. ,
  • 3 g fiber ,
  • 3 g sugar ,
  • 23 g pro.
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3 Ratings

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