This recipe is not keto but you can easily make it keto friendly by substituting radishes for the potatoes. If substituting add radishes 10 minutes before serving.
◦ 2 Tbl. Butter
◦ 1/2 Cup Onions, diced
◦ 1/2 Cup Celery, diced
◦ 1 Cup Yukon Gold Potatoes, diced, into small pieces
◦ 3 Slices of Thick Bacon, Diced into small pieces
◦ 2 Cloves Garlic, minced
◦ 1 – 2lb. Filet fresh salmon cooked, remove skin and bones
◦ 1 – 4 oz piece smoked salmon, chopped
◦ 7 Cups Chicken Broth
◦ 1 – 8 ozs. (1 package) Cream Cheese, break into pieces
◦ 1/2 Cup Heavy Whipping Cream
◦ 1 tsp. Herbs de Provence
◦ 1/2 tsp. Smoked Paprika
◦ 1 tsp. Dill
◦ 2 True Lemon Packets or zest of fresh lemon
◦ 1/2 Cup Frozen Peas
◦ 1/2 Cup Frozen Corn
1.) In a large heavy bottomed pot Sauté Onions, Celery, Potatoes, and Bacon Pieces in Butter. Sauté for about 15 minutes over medium heat.
2.) Turn down heat to low and minced Garlic and Sauté for 5 minutes. Stirring regularly so garlic doesn’t burn.
3.) Turn on oven to 375 and bake the fresh salmon for 15 minutes. Remove skin and bones. Break into chunks.
4.) Add all additional ingredients and turn heat to medium. Add fresh Salmon chunks. Soup is ready when potatoes are cooked through. (Roughly 30 -40 minutes.) Don’t let soup boil or the cream will separate. Low and slow.
Makes about 8 cups.