Leek and Potato Soup

1. 1

   In a large saucepan or stockpot, bring 8 cups of lightly salted water to a boil over medium-high heat.

2. 2

   Boil the leeks for about 10 minutes, until they are fork-tender.

3. 3

   Add the potatoes, pumpkin, carrot, and, if you like, codfish, and boil gently over medium heat for about 20 minutes longer, until the potatoes are tender.

4. 4

   Add oil and salt (be careful with the salt if you are using salt cod), and cook, stirring, for about 1 minutes, until oil is well incorporated.

5. 5

   Ladle the soup into shallow soup bowls, and serve.

6. 6

   Note: To reduce the saltiness of salt cod, soak the fish in cold water in the refrigerator for 24 to 36 hours, changing the water about every 8 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.