Potato-Leek Soup With Fish

By Pierre Franey

Published January 12, 1993

Total Time
40 minutes
Rating
4(40)
Comments
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Ingredients

Yield:4 servings or more

  • 4 medium leeks

  • 4 large potatoes

  • 2 tablespoons butter

  • 1 cup finely chopped onions

  • 1 tablespoon finely chopped garlic

  • 1 teaspoon curry powder

  • 6 cups water

  • 1 bay leaf

  • Salt and ground white pepper

  • 1 pound skinless, boneless fillets of a white-flesh fish like cod or monkfish, cut into 1-inch cubes

  • ¼ cup heavy cream

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

82 grams carbs; 81 milligrams cholesterol; 554 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 13 grams fat; 10 grams fiber; 2305 milligrams sodium; 30 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Trim leeks and rinse well. Quarter lengthwise; then, cut into 1 ¼-inch pieces. There should be 3 ½ to 4 cups. Peel potatoes, and cut into ⅓ -inch cubes.

  2. Step 2

    Melt butter in a large saucepan or kettle. Add onions, leeks and garlic, and cook, stirring, until wilted. Add curry and cook, stirring, for a minute. Add potatoes, water, bay leaf, salt and pepper to taste. Bring to a boil and simmer for 20 minutes.

  3. Step 3

    Add fish, bring to a boil. (If monkfish is used, simmer for 3 minutes. If cod is used, simmer for 1 minute.) Add cream and return to a simmer. Remove bay leaf. To serve, arrange croutons on bottom of each soup bowl. Ladle hot soup over croutons, and serve.

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Ratings

4 out of 5
40 user ratings
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Comments

GemmyGems

It is a great base recipe that benefits from some tweaking. Used chicken broth instead of water. Pureed it just a bit with a hand blender to thicken slightly. The fish was great in it, used frozen wild caught flounder fillets. The best thing I added to this soup, when serving, was smoked paprika. It made a huge difference and really rounded out the flavors. Did not use croutons.

zacko

Delicious. I included one cup of clam stock in the 6 cups of water.

Brooke

This was absolutely excellent as written. A great, simple recipe that is greater than the sum of its parts. I used frozen cod and probably closer to half a cup of cream because it was the end of the carton.

Ryan

I used the boiled head of a salmon and the resulting stock for this. Worked great.

zacko

Delicious. I included one cup of clam stock in the 6 cups of water.

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