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This creamy potato soup is surely a winter winner blended with salmon and mushrooms full of flavour from the kitchens of cythegaeta

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8-10 potatoes, peeled and cut into chunks
1 onion, chopped
1-2 box chicken broth
2 cans canned salmon (remove bones )
1 carton portabella mushrooms, sliced
1/2 cup flour
16 oz. half and half
16 oz. heavy whipping cream
Salt and Pepper to taste

Put peeled and cut up potatoes, chopped onion, and enough chicken broth to cover potatoes in crock pot. Season with salt and pepper. Cook on high until potatoes are tender (6-7 hours). About 30 minutes before serving mix flour with half and half then add to crock pot. Add in heavy whipping cream. Saute mushrooms in butter and add to crock pot. Remove bones from the canned salmon and break up into the soup. When soup thickens serve. Makes a large crock pot of soup.

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