Ingredients:
* 3 1/2 tablespoons butter
* 1/2 cup diced celery
* 1/2 cup diced carrot
* 1 cup finely chopped onion
* 2 tablespoons all-purpose flour
* 1 2/3 cups chicken broth
* 2 cups diced potatoes
* 12 to 16 ounces diced fresh salmon or canned flaked salmon
* 1 cup frozen peas, thawed
* 3 cups whole milk
* 2 cups shredded Cheddar cheese
* 1 tablespoon fresh chopped parsley
* salt and pepper, to taste
How To Make:
Heat butter in low heat. Add celery, carrot, and onion; saute, stirring, until celery is tender. Stir in the flour until well blended. Stir in chicken broth and add potatoes. Bring to a simmer, stirring frequently. Cover and simmer, stirring frequently,until potatoes and carrots are tender.
Add the salmon and peas; cook, stirring. Add milk, along with cheese and parsley. Cook, stirring, until cheese is melted and the soup just begins to bubble. Taste and add salt and pepper.ready to serve....
