potato-leek soup with fish Recipe

Name: potato-leek soup with fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/4 cup heavy cream

Servings: persons

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
1/4 cup heavy cream

1
Trim leeks and rinse well.
2
Quarter lengthwise; then, cut into 1 1/4-inch pieces.
3
There should be 3 1/2 to 4 cups.
4
Peel potatoes, and cut into 1/3 -inch cubes.
5
Melt butter in a large saucepan or kettle.
6
Add onions, leeks and garlic, and cook, stirring, until wilted.
7
Add curry and cook, stirring, for a minute.
8
Add potatoes, water, bay leaf, salt and pepper to taste.
9
Bring to a boil and simmer for 20 minutes.
10
Add fish, bring to a boil.
11
(If monkfish is used, simmer for 3 minutes.
12
If cod is used, simmer for 1 minute.)
13
Add cream and return to a simmer.
14
Remove bay leaf.
15
To serve, arrange croutons on bottom of each soup bowl.
16
Ladle hot soup over croutons, and serve.

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 medium leeks, 4 large potatoes, 2 tablespoons butter, 1 cup finely chopped onions, and more.

Yes, potato-leek soup with fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

potato-leek soup with fish

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