Created by WhatamIgonnaeatnext? on July 15, 2019
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.