Prep Time: 10 min. • Cook Time: 30 min.
Peel the onion. Dice the celery, onion, and potatoes into ½-inch pieces. Roughly chop the parsley. Cut the salmon into 1-inch pieces.
Heat a soup pot on the stove on medium heat. Once heated, add the butter. Once the butter is melted, add the celery and onion and cook for about 5 minutes or until tender. Add the flour and cook for another minute. Whisk in the stock to avoid clumps and then add the Old Bay and potatoes and bring to a boil.
Once soup is boiling, lower to a simmer and cook for another 15 minutes or until potatoes are tender. Stir in the salmon and cook for another 5 minutes; then stir in the cream. For food safety, cook salmon to an internal temperature of 145°F.
Garnish with the parsley and enjoy!
Recipe categorization, including tags that indicate that a recipe is free of an allergen, are based on the product(s) indicated in the recipe’s ingredient listing. If other ingredient(s) are used, Giant Eagle cannot guarantee that the recipe categorization indicated is applicable. Actual product packaging and materials may contain additional and/or different ingredient, allergen, nutritional or proper usage information than the information displayed on our website. Always read labels, warnings and directions prior to using or consuming a product. If you have questions or require more information about an ingredient, contact the manufacturer directly. Content on this website is for general reference purposes only and is not intended to substitute for advice given by a physician, pharmacist or other licensed health care professional. The information presented on this website should not be used for self-diagnosis or for treating a health problem.