Salmon and Potato Soup

Utah weather. Saturday was sunny and warming. There was no snow on the ground. We built planter boxes and went on a picnic at the park. Then comes Sunday morning. Light flakes of snow drift down as we head into church. Three hours later we emerge from the chapel to 6 inches of blizzard! I loathe Utah weather in early Spring. We cozied up in the afternoon with sweet herbal tea, naps and Yahtzee. Then, not able to deny the winter white outside my window, I made bread, salad, and Salmon and Potato Soup. It was delicious... or as my little boys put it, "This is great mom!!"

Salmon and Potato Soup

3 Tbsp olive oil
1/2 large white or yellow onion, diced
1 cup chopped or shredded carrots
4 large cloves garlic, minced
1-2 cups vegetable stock
1 cup rice milk
2-3 cups water
10 red potatoes, peeled and sliced thinly (in the food processor)
1-2 tbsp smoked paprika
2 salmon filets (approx 12-16 oz total)
water for boiling
2 cups frozen corn kernels (reserve for serving)
Sea salt to taste
Freshly ground black pepper to taste

In bottom of large pot heat olive oil over medium heat. Add onions, garlic and carrots and saute until all are soft, adding a little of the veg stock if needed. Once they are softened, add stock, rice milk, water, potatoes and paprika. Raise heat to medium high and bring to a boil. Turn down to medium low, cover and simmer until potatoes are soft. In separate medium-small pot, place salmon filets in enough water to cover them, salt well and bring to a low boil, cover and let cook until fish flakes easily (about 10 minutes). Drain off water, break fish into flakes with a fork and add to the main soup pot. Sea salt and pepper to taste and let simmer a little to combine flavors. Add frozen corn kernels to separate bowls at serving time to help cool soup. Serve with a green salad and some hearty bread and enjoy!