A jalapeño chile pepper adds a touch of spice to this salmon, vegetable, and hash brown potato soup that can be ready to serve in less than 30 minutes.

Source: Better Homes and Gardens

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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan cook frozen vegetables and, if desired, jalapeño pepper in hot butter for 3 to 5 minutes or until tender. Stir in flour. Stir in milk and half-and-half. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more.

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  • Stir in thawed hash brown potatoes, salmon, parsley, lemon juice, salt, and black pepper. Cook and stir until heated through.

  • Makes 4 servings (6 cups)

Nutrition Facts

383 calories; fat 19g; cholesterol 98mg; saturated fat 9g; carbohydrates 23g; mono fat 6g; poly fat 3g; insoluble fiber 4g; sugars 8g; protein 30g; vitamin a 1652.1IU; vitamin c 55.5mg; thiamin 0.2mg; riboflavin 0.6mg; niacin equivalents 7.9mg; vitamin b6 0.5mg; folate 88.7mcg; vitamin b12 5.6mcg; sodium 1009mg; potassium 910mg; calcium 484.6mg; iron 2.3mg.
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