Potato, Leek, & Cod Soup
July 15, 2019
"1 1/2 pounds potatoes equals 5 medium potatoes"
- 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
Soak salt cod overnight. Change the water at least once.
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.
Remove the cod. Strain the milk and set it aside.
Flake the cod and discard the skin and bones, again setting the cod aside.
Melt the butter over low heat in a saucepan. Add leeks and stir occasionally for about 5 minutes.
Add the flour, the reserved milk, potatoes, and pepper, increasing the heat to medium. Cover and cook for another 15 minutes.
Add the cod and remove pan from heat.
You may prepare and cook the soup one day in advance, if desired. Just be sure to refrigerate.
TO SERVE THE SOUP:
Heat the soup until hot.
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.
Place fresh dill on top if desired.
Tips & Variations
No special items needed.