4 tablespoons reduced fat margarine
1/2 cup chopped onion
1/4 cup chopped celery
1 cup diced potatoes
1/4 teaspoon white pepper
1 1/4 teaspoon thyme
1/4 teaspoon dill
2 tablespoons flour
1 (8 ounce) can stewed tomatoes
3 cups skim milk
1 (7 3/4 ounce) can salmon
2 tablespoons parsley
1 cup shredded reduced fat Monterey jack cheese

Melt 2 tablespoons margarine in a large saucepan. Add celery and onions and saute until tender. Add potatoes and enough water to cover. Simmer until potatoes are tender. Melt remaining margarine and blend in 2 tablespoons flour to form a roux (a thick paste).

Add roux and evaporated skim milk to potatoes and heat over medium heat until thickened, stirring constantly. Add seasonings, salmon and tomatoes and heat until almost boiling but don’t boil. Additional flour can be added to thicken soup if desired. Add cheese right before serving and heat until melted.

Makes 8 Servings
Serving Size: 8 ounces