Potato, Leek & Cod Soup
Submitted by jen412
Creamy potato, leek, and salt cod soup finished with sour cream and fresh dill. A milk-based chowder with rich, briny depth that can be made a day ahead.
YIELD
6 servingsPREP
8 hrsCOOK
30 minREADY
8 hrsSalt cod gives this potato and leek soup a briny, savory backbone that fresh fish just can’t replicate. The cod poaches in milk, which pulls out the salt and turns into a rich, fishy broth that becomes the base of the whole soup.
Soaking the salt cod overnight is not optional. Change the water at least once. This draws out the excess salt so you end up with a pleasantly seasoned fish rather than a salt bomb. After poaching in milk, the cod flakes into tender, meaty pieces that hold their shape in the soup.
The sour cream goes in at the very end, tempered with a half cup of hot soup first. Pour it back in, but do not reheat after that point. Sour cream curdles the moment it boils, and you’ll end up with a grainy mess instead of a silky finish.
Pro Tips
- Use waxy potatoes (new potatoes, Yukon Gold, or red-skinned). Starchy potatoes like Russets break down into mush and turn the soup gluey.
- Strain and save the poaching milk after cooking the cod. It’s loaded with flavor and becomes the liquid base for the soup.
- This soup tastes even better the next day. Make it up to the point before adding sour cream, then refrigerate. Add the sour cream when you reheat.
- Fresh dill is a must for the garnish. Dried dill won’t give you the same bright, anise-like aroma.
Variations
- Use fresh cod, halibut, or flounder if salt cod isn’t available. Skip the overnight soak and reduce the cooking time slightly.
- Add a splash of dry white wine with the leeks for extra acidity.
- Swap the sour cream for creme fraiche, which is more heat-stable and won’t curdle as easily.
Ingredients
Directions
Soak salt cod overnight, changing water at least once.
The next day, drain and place salt cod and milk in pan.
In a sauce pan, cover and cook over medium heat 8 minutes.
Remove salt from pan.
Pour milk through strainer and set milk aside.
Flake and discard any skin and bones.
Set cod aside.
Melt butter in clean saucepan over low heat.
Add leeks and cook stirring occasionally, until soft, about 5 minutes. Stir in flour. Stir in reserved milk, potatoes and pepper. Increase heat to medium. Cover and cook 15 minutes. Add cod and remove from heat. This soup may be made up to a day in advance to this point. Cool, cover and refrigerate. Place sour cream in small bowl. Reheat soup over medium heat until piping hot. Thin sour cream with ½ cup hot soup, then pour mixture into soup pot. Do not heat soup again or sour cream will curdle. Pour soup into tureen, sprinkle with fresh dill and serve. Note: Other white fish, such as fresh cod, halibut or flounder, be used, either in combination with salt cod or by themselves, Note: Use waxy, less starchy potatoes, such as new potatoes, low Finnish, Kennebecks, red rose or white rose, to avoid a mealy texture . Peel and thinly slice.
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