Cooking Time: 25 min
- 6 cups milk
- 2 (14.75-ounce) cans red salmon, drained and flaked (skin and bones discarded)
- 2 medium potatoes, peeled and diced
- 1 small onion, chopped
- 2 tablespoons butter
- 1 teaspoon dried dillweed (see Option)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- In a soup pot, over medium heat, combine all ingredients and bring to a boil, stirring occasionally.
- Reduce heat to low and simmer 20 to 25 minutes, or until potatoes are tender, stirring occasionally.