Potato, Leek, & Cod Soup
Recipe: #32941
July 15, 2019
Categories: Soups and Stews, Fish, Cod, Vegetables, Leek, Potatoes, No Eggs more
"1 1/2 pounds potatoes equals 5 medium potatoes"
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (407 g)
- Calories 354.5
- Total Fat - 15.3 g
- Saturated Fat - 7.3 g
- Cholesterol - 69 mg
- Sodium - 278 mg
- Total Carbohydrate - 29 g
- Dietary Fiber - 3.7 g
- Sugars - 9.2 g
- Protein - 25.7 g
- Calcium - 307.3 mg
- Iron - 4.7 mg
- Vitamin C - 17.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Soak salt cod overnight. Change the water at least once.
Step 2
In the morning, drain the cod. Put the cod and the 32 ounces of milk in a pan and cover it. Cook for 8 minutes over medium heat.
Step 3
Remove the cod. Strain the milk and set it aside.
Step 4
Flake the cod and discard the skin and bones, again setting the cod aside.
Step 5
Melt the butter over low heat in a saucepan. Add leeks and stir occasionally for about 5 minutes.
Step 6
Add the flour, the reserved milk, potatoes, and pepper, increasing the heat to medium. Cover and cook for another 15 minutes.
Step 7
Add the cod and remove pan from heat.
Step 8
You may prepare and cook the soup one day in advance, if desired. Just be sure to refrigerate.
Step 9
TO SERVE THE SOUP:
Step 10
Heat the soup until hot.
Step 11
Place the sour cream in a small sized bowl and thin it with 1/2 cup of the hot soup, pouring the mixture into the soup pot.
Step 12
Place fresh dill on top if desired.
Tips & Variations
No special items needed.
Tags :
Soups and Stews
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