1 1/2 cups water
1 (10 3/4-ounce) can condensed cream of chicken soup
1 1/2 cups diced russet potatoes
1/4 cup sliced celery
1/4 cup sliced carrots
1/4 teaspoon salt
1 pound fish fillets, cut into 1 inch pieces
1 (8-ounce) jar pasteurized processed cheese spread
Chopped parsley for garnish, if desired


1. In a medium saucepan, combine water, soup, potatoes, celery, carrots and salt. Bring to a boil; cover and simmer until vegetables are tender, about 10 minutes, stirring occasionally.
2. To soup mixture, add fish and cheese spread; simmer about 8 minutes longer or until fish flakes easily and is no longer translucent in the center. Garnish with chopped parsley, if desired.

For this soup, use a firm skinless white fish fillet, such as snapper or grouper.

Creamy Fish Soup
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