Slow Cooker
Lemon Salmon Soup
A light, citrusy soup with chunks of salmon, fresh lemon, and herbs. Bright, clean flavor makes it ideal for spring or lighter meals.
Ingredients:
- 2 pounds potatoes, peeled and cubed
- 1 pound salmon fillets water to cover
- 2 tablespoons butter
- 1 tablespoon lemon zest 1 1/2 teaspoons salt
- ground black pepper to taste 1 pinch dried oregano
- 1 pinch dried thyme
- 1 pinch dried basil
- 2 cups milk
Directions:
- Layer the potatoes and salmon into the bottom of a slow cooker. Pour enough water into the slow cooker to cover. Add the butter, lemon zest, salt, pepper, oregano, thyme, and basil. Loosely cover and cook on Low for 4 to 5 hours. Stir in the milk and cover tightly; cook another 1 to 2 hours.