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Creamy Fish Soup

1 pound Florida fish fillets, cut into 1" pieces
1/4 teaspoon salt
1 (8 oz) jar pasteurized processed cheese spread
1 1/2 cups water
1 (10 3/4 oz) can condensed cream of chicken soup
1 1/2 cups cooked, diced potatoes
chopped parsley
1/4 cup sliced Florida celery
1/4 cup sliced Florida carrots


 
Step 1: In a medium saucepan, combine water and next 4 ingredients. Bring to a boil; cover and simmer 4 to 6 minutes or until vegetables are tender, stirring occasionally.

Step 2: To soup mixture, add cheese spread, fish and potatoes; simmer 8 to 10 minutes longer or until fish flakes easily and is no longer translucent in the center.

Step 3: Garnish with chopped parsley.

6 servings


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