Lemon Salmon Soup Recipe
- 2 pounds potatoes, peeled and cubed
- 1 pound salmon fillets
- water to cover
- 2 tablespoons butter
- 1 tablespoon lemon zest
- 1 1/2 teaspoons salt
- ground black pepper to taste
- 1 pinch dried oregano
- 1 pinch dried thyme
- 1 pinch dried basil
- 2 cups milk
- Layer the potatoes and salmon into the bottom of a slow cooker. Pour enough water into the slow cooker to cover. Add the butter, lemon zest, salt, pepper, oregano, thyme, and basil. Loosely cover and cook on Low for 4 to 5 hours. Stir in the milk and cover tightly; cook another 1 to 2 hours.
