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 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.



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)