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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Ingredients

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Directions

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  • 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.

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  • Makes 4 servings (6 cups)

Nutrition Facts

383 calories; 19 g total fat; 9 g saturated fat; 3 g polyunsaturated fat; 6 g monounsaturated fat; 98 mg cholesterol; 1009 mg sodium. 910 mg potassium; 23 g carbohydrates; 4 g fiber; 8 g sugar; 30 g protein; 1652 IU vitamin a; 56 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 89 mcg folate; 6 mcg vitamin b12; 485 mg calcium; 2 mg iron;

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