Salmon Soup

• 1 lb. red potatoes, cubed and cooked
• 1 onion, diced
• 1 celery stalk, diced
• 1 carrot, thinly sliced
• 1 Tbsp. canola oil
• 2 Tbsp. unbleached flour
• 1 can (14 1/2 oz.) stewed tomatoes
• 3 c. skim milk
• 1/4 tsp. black pepper
• 1/4 tsp. dill weed
• 1 can (6 1/2 oz.) salmon
• 1/4 c. shredded low-fat Monterey Jack cheese
• 1 Tbsp. snipped fresh parsley

1. In a medium bowl, mash 1 cup of the potatoes until smooth.
2. In a 4 quart pot, saute the onion, celery and carrot in the oil until tender.
3. Blend in the flour.
4. Add the tomatoes and using a spoon, break them up.
5. Stir in the milk, pepper, dill, cubed potatoes and mashed potatoes.
6. Simmer over medium heat until thickened, stirring occasionally.
7. Gently stir in the salmon.
8. In a cup, mix the Monterey Jack and parsley.
9. Ladle the soup into 4 bowls.
10. Sprinkle each bowl of soup with 3/4 of the cheese mixture before serving.

red potatoes, onion, celery stalk, carrot, canola oil, flour, tomatoes, milk, black pepper, dill weed, salmon, cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=161847 (may not work)