Potato-Leek Soup With Fish
- Total Time
- 40 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings or more
- 4medium leeks
- 4large potatoes
- 2tablespoons butter
- 1cup finely chopped onions
- 1tablespoon finely chopped garlic
- 1teaspoon curry powder
- 6cups water
- 1bay leaf
- Salt and ground white pepper
- 1pound skinless, boneless fillets of a white-flesh fish like cod or monkfish, cut into 1-inch cubes
- ¼cup heavy cream
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
554 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 82 grams carbohydrates; 10 grams dietary fiber; 9 grams sugars; 30 grams protein; 2305 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Trim leeks and rinse well. Quarter lengthwise; then, cut into 1¼-inch pieces. There should be 3½ to 4 cups. Peel potatoes, and cut into ⅓ -inch cubes.
- Step 2
Melt butter in a large saucepan or kettle. Add onions, leeks and garlic, and cook, stirring, until wilted. Add curry and cook, stirring, for a minute. Add potatoes, water, bay leaf, salt and pepper to taste. Bring to a boil and simmer for 20 minutes.
- Step 3
Add fish, bring to a boil. (If monkfish is used, simmer for 3 minutes. If cod is used, simmer for 1 minute.) Add cream and return to a simmer. Remove bay leaf. To serve, arrange croutons on bottom of each soup bowl. Ladle hot soup over croutons, and serve.
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Ryan
I used the boiled head of a salmon and the resulting stock for this. Worked great.
zacko
Delicious. I included one cup of clam stock in the 6 cups of water.
GemmyGems
It is a great base recipe that benefits from some tweaking. Used chicken broth instead of water. Pureed it just a bit with a hand blender to thicken slightly. The fish was great in it, used frozen wild caught flounder fillets. The best thing I added to this soup, when serving, was smoked paprika. It made a huge difference and really rounded out the flavors. Did not use croutons.
Rachel
This recipe was very odd. 1) 4 medium leeks generates about 8 cups of cut leeks, not 3.5-4 cups. 2) I had to add bouillon to give it any flavor at all. 3) There is mention of putting croutons in the bowl but these are not listed in the ingredients or elsewhere. 4) It was oddly thick and chunky, really not soup consistency. 5) It made more like 8 servings, not 4.
Steve Sanders
Super simple creamy fish soup. I’ve made it three times (with haddock, catfish and monkfish). Monkfish is the best if you can get it. This will be my go to winter fish soup. One tip: replace the water with fish broth. I’ll make it with fish bones a week or so prior and the. Defrost it into the soup. Makes it even richer.
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