Potato-Leek Soup With Fish
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4medium leeks
- 4large potatoes
- 2tablespoons butter
- 1cup finely chopped onions
- 1tablespoon finely chopped garlic
- 1teaspoon curry powder
- 6cups water
- 1bay leaf
- Salt and ground white pepper
- 1pound skinless, boneless fillets of a white-flesh fish like cod or monkfish, cut into 1-inch cubes
- ¼cup heavy cream
Nutritional analysis per serving (4 servings)
554 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 82 grams carbohydrates; 10 grams dietary fiber; 9 grams sugars; 30 grams protein; 2305 milligrams sodium
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.
Powered by
Preparation
- Step 1
Trim leeks and rinse well. Quarter lengthwise; then, cut into 1¼-inch pieces. There should be 3½ to 4 cups. Peel potatoes, and cut into ⅓ -inch cubes.
- 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.
- 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.
Private Notes
Comments
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.
Delicious. I included one cup of clam stock in the 6 cups of water.
I used the boiled head of a salmon and the resulting stock for this. Worked great.
Delicious. I included one cup of clam stock in the 6 cups of water.
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.