This soup was born out of a need for a more exciting fish dish, you can use any white fish available to you; we have used bass, halibut, and haddock. I used two of our favorite soups, potato, and leek, to make this dish, resulting in a smooth creamy and hearty meal. We usually round out this meal with cheddar bay style biscuits.
Serves 6-8 bowls
2 - large leeks
2 - garlic cloves minced
1/2 cup - butter
2 lbs - potatoes
4 cups - chicken stock
1lbs - fresh white fish or frozen fish thawed
150g - cream cheese
1/2 cup - cream to thicken (optional)
Salt and pepper to taste
Slice the leeks into rings leaving the green tops. Rinse and set aside. Mince the garlic and set aside. peel, wash and dice the potatoes coarsely.
Melt the butter in a large Dutch oven over med high heat, fry the leeks and garlic, seasoned with salt and pepper for 10-15 minutes. Add the potatoes and pour over the chicken stock. Bring to a boil, cover, and simmer over low heat for 20 minutes or until soft.
Meanwhile rinse the chives and cut into thin rings. Remove skin from fish if present and cut into bite sized pieces.
Add the cream cheese. Puree the soup with a hand blender and bring to a boil. Season again to taste with salt and pepper. *Add the chopped fish and cream if using and simmer for a few minutes over low heat.
Serve in bowls with chives sprinkled on top.
*Sometimes we like to add frozen corn to this soup. We usually add 1.5 cups of frozen corn and add it when we put in the chopped fish.
* This recipe can be halved, doubled, or tripled with great success.
Recipe by Resolute Ridge©
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