Salmon Sweet Potato Soup

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 3 garlic cloves, minced
• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
• 1-1/2 cups frozen corn, thawed
• 6 cups reduced-sodium chicken broth
• 1 teaspoon celery salt
• 1 teaspoon dill weed
• 1/2 teaspoon salt
• 3/4 teaspoon pepper
• 1-1/2 pounds salmon fillets, skin removed and cut into 3/4-inch pieces
• 1 can (12 ounces) fat-free evaporated milk
• 2 tablespoons minced fresh parsley

1. In a large skillet, heat oil over medium heat. Add onion, carrot and celery; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker. Add the next seven ingredients. Cook, covered, on low until sweet potatoes are tender, 5-6 hours.
2. Stir in salmon, milk and parsley. Cook, covered, until fish just begins to flake easily with a fork, 30-40 minutes longer.

olive oil, onion, carrot, celery, garlic, sweet potatoes, frozen corn, chicken broth, celery salt, dill weed, salt, pepper, salmon, milk, parsley

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