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Submitted by: Sharon Nunn from Mechanicsville, VA
Originally shared on the web 04/23/2020

1/4 c. butter
1 c. onion, diced
1 stalk celery, diced
1 lb. potatoes, peeled and cut into 1-inch cubes
6 c. water
14-3/4 oz. can pink salmon, drained, skin and bones discarded
2 c. milk
salt and pepper to taste
Garnish: saltine or oyster crackers

Melt butter in a large soup pot over medium heat. Add onion and celery; sauté until soft. Add potatoes and water; stir. Bring to a boil; reduce heat to medium-low. Simmer for about 20 minutes, until potatoes are tender. Add salmon and heat through; slowly stir in milk. Season with salt and pepper. Cook and stir over low heat until heated through. Serve with crackers. Serves 4.