I started cooking for a harvest crew when I was 10 years old. Now, decades later, my husband and I live in the heart of a potato-growing area. One year, this recipe won me a prize!

Ingredients

• 1-1/4 cups diced celery
• 1 large onion, thinly sliced
• 1/4 cup butter, cubed
• 3-1/2 cups sliced peeled uncooked potatoes
• 1 cup chicken broth
• 3 cups whole milk, room temperature, divided
• 1 cup half-and-half cream
• 2 cups shredded sharp cheddar cheese
• 1 teaspoon dried thyme
• 1 tablespoon worcestershire sauce
• 1 can (7-1/2 ounces) red sockeye salmon, drained, bones and skin removed
• salt and pepper to taste
• minced fresh parsley

Directions

1. In a large saucepan, saute celery and onion in butter until tender. Add potatoes and broth; cover and cook on low heat until potatoes are tender. Cool slightly.
2. Puree potato mixture in a blender with 2 cups milk. Return to pan; add remaining 1 cup milk, cream, cheese, thyme, Worcestershire sauce and salmon; heat through. Season with salt and pepper. Garnish with parsley.