Potato, Leek, & Cod Soup

Prep Time
Cook Time
Ready In

Recipe: #32941

July 15, 2019

"1 1/2 pounds potatoes equals 5 medium potatoes"

Original recipe yields 6 servings


  • 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


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.


5 Reviews


Delicious soup! I found some beautiful bacalao at a Mediterranean market owned by a really sweet Bulgarian family, about a mile from our house. While I found the soup a bit too salty (I'm not a salt person), DH thought it was perfect. I'm accustomed to bacalao during the holidays, but prepared in a tomato sauce. This was like a salt cod chowder, and the flavor was excellent. Loved the addition of the sour cream and dill. It would also be great with just chopped parsley. Thanks for sharing, I'm sure DH will want this again!


review by:
(6 Dec 2021)


Yummers! Loved how this soup used salted cod, which is one of my favorites! Savored every creamy spoonful with that extra delicious taste of the sea. I couldn't have picked a better day to make this, considering the weather has cooled down and it's been rainy for most of the day. Perfect! Going into my Best-Of. Thank you, WAIGEN, for sharing!


review by:
(29 May 2021)

Peggy Bright

This is a delicious soup. Salt cod is almost impossible to find in Australia, so I made this with smoked cod. That meant it didn't need to be soaked overnight. I was a cup short of milk, so substituted that with chicken stock. I heated the liquid for about five minutes before adding the cod. The recipe didn't say how to treat the potatoes. I peel half of them and diced them all. The sour cream and dill make perfect finishing touches. Thanks for posting.


review by:
(1 Jul 2020)


What an awesome soup! Did use cod loins, added a wee bit of heat and added a large bay leaf to the simmering milk/fish, other than that, made as directed. The addition of the sour cream is perfect. DH mentioned several times how delicious this soup is. This recipe is going into my Favvy File. Thank you for sharing this keeper. Made for Billboard Recipe Tag.


review by:
(12 Nov 2019)


I didn't realize I needed salt cod, but went on to make the recipe poaching cod fish in the milk and of course adding salt, going on from there. It may not be a salt cod soup but it made for one delicious Potato, Leek and Cod Soup! Enjoyed! Will definitely make again.


review by:
(11 Sep 2019)