Potato Cheese Soup With Salmon

• 1-1/4 cups diced celery
• 1 large onion, thinly sliced
• 1/4 cup butter, cubed
• 3-1/2 cups sliced peeled uncooked potatoes
• 1 cup chicken broth
• 3 cups whole milk, room temperature, divided
• 1 cup half-and-half cream
• 2 cups shredded sharp cheddar cheese
• 1 teaspoon dried thyme
• 1 tablespoon Worcestershire sauce
• 1 can (7-1/2 ounces) red sockeye salmon, drained, bones and skin removed
• Salt and pepper to taste
• Minced fresh parsley

1. In a large saucepan, saute celery and onion in butter until tender. Add potatoes and broth; cover and cook on low heat until potatoes are tender. Cool slightly.
2. Puree potato mixture in a blender with 2 cups milk. Return to pan; add remaining 1 cup milk, cream, cheese, thyme, Worcestershire sauce and salmon; heat through. Season with salt and pepper. Garnish with parsley.

celery, onion, butter, potatoes, chicken broth, milk, cream, cheddar cheese, thyme, worcestershire sauce, red sockeye salmon, salt, fresh parsley

Taken from www.tasteofhome.com/recipes/potato-cheese-soup-with-salmon/ (may not work)