potato-leek soup with fish
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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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.
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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
This is a really delicious soup. The flavors are subtle and refined - comfort food, but so classy. I used Yukon gold potatoes, and probably less than Pierre Franey intended, because I didn’t want the soup to be too heavy. The fish was cod, and the flavor of the soup really elevated that humble fish.
Increased the curry to 1-1/2 tsp and added 1/2 tsp tumeric for anti-cancer and golden color. Substituted turnips for half of the potatoes. Doubled garlic. Two cups water and two cups chicken broth. Use Pollock, fish too soft for anything else. Used half-and-half and increased it to 2 cups. Cooked it too long and potatoes bit soft. Even so, out of this world. Just had two substantial bowls full.
I tweaked this just a bit. Started with pancetta, added all else as directed, and included some frozen fresh corn I had from the summer. Used maybe a half cup of half and half, instead of heavy cream. The salty smokey pancetta flavor coupled with the sweet corn and curry is really delicious.
My son ate three plates and I had 3 and my husband couldn’t stop eating it. Thank god if you follow the recipe, you end up with more than enough. I only had two leeks and 5 red skinned potatoes but about 600g of fish and I added liberally the cream and curry and about 5 bay leaves. For a cold January dinner, you can’t do better. Will recook this again and again.
Crazy good. Made with frozen haddock and threw in some rough chopped baby spinach in the end for a little green. Home. Run.
Croutons are not listed in the ingredients.