Best 4 Potato Leek Soup With Fish Recipes

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Potato leek soup with fish is a classic dish that combines the flavors of creamy potatoes, tender leeks, and flaky fish. This hearty and flavorful soup is perfect for a cold winter day or a light summer meal. With endless variations to explore, this recipe is an excellent opportunity for culinary experimentation and indulgence. Whether you prefer a simple and traditional approach or desire a more adventurous twist, there is a potato leek soup with fish recipe out there to suit your taste buds.

Let's cook with our recipes!

POTATO-LEEK SOUP WITH FISH



Potato-Leek Soup With Fish image

Provided by Pierre Franey

Categories     dinner, easy, weekday, soups and stews, appetizer, main course

Time 40m

Yield 4 servings or more

Number Of Ingredients 11

4 medium leeks
4 large potatoes
2 tablespoons butter
1 cup finely chopped onions
1 tablespoon finely chopped garlic
1 teaspoon curry powder
6 cups water
1 bay leaf
Salt and ground white pepper
1 pound skinless, boneless fillets of a white-flesh fish like cod or monkfish, cut into 1-inch cubes
1/4 cup heavy cream

Steps:

  • Trim leeks and rinse well. Quarter lengthwise; then, cut into 1 1/4-inch pieces. There should be 3 1/2 to 4 cups. Peel potatoes, and cut into 1/3 -inch cubes.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 555, UnsaturatedFat 4 grams, Carbohydrate 82 grams, Fat 13 grams, Fiber 11 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 2306 milligrams, Sugar 8 grams, TransFat 0 grams

POTATO-LEEK SOUP WITH FISH



potato-leek soup with fish image

Provided by Pierre Franey

Categories     soups and stews, appetizer

Time 45m

Yield 4 servings or more

Number Of Ingredients 11

4 medium leeks
4 large potatoes
2 tablespoons butter
1 cup finely chopped onions
1 tablespoon finely chopped garlic
1 teaspoon curry powder
6 cups water
1 bay leaf
Salt and ground white pepper
1 pound skinless, boneless fillets of a white-flesh fish like cod or monkfish, cut into 1-inch cubes
1/4 cup heavy cream

Steps:

  • Trim leeks and rinse well. Quarter lengthwise; then, cut into 1 1/4-inch pieces. There should be 3 1/2 to 4 cups. Peel potatoes, and cut into 1/3 -inch cubes.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 555, UnsaturatedFat 4 grams, Carbohydrate 82 grams, Fat 13 grams, Fiber 11 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 2306 milligrams, Sugar 8 grams, TransFat 0 grams

POTATO LEEK SOUP RECIPE BY TASTY



Potato Leek Soup Recipe by Tasty image

Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. Serve with a bit of hot sauce for an extra kick and a sprinkling of croutons for added crunch.

Provided by Merle O'Neal

Categories     Lunch

Time 45m

Yield 8 servings

Number Of Ingredients 12

2 tablespoons butter
3 large leeks, chopped
3 cloves garlic, minced
2 lb potato, cubed
salt, to taste
pepper, to taste
6 cups vegetable broth
2 cups water
2 sprigs fresh thyme
1 bay leaf
¼ cup fresh chives, chopped
hot sauce, to taste

Steps:

  • Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
  • Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
  • Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
  • Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
  • Uncover and remove thyme and bay leaf.
  • Use an immersion or countertop blender to blend the soup until smooth.
  • Stir in chives and hot sauce (optional).
  • Allow to cool 2 minutes and serve.
  • Enjoy!

Nutrition Facts : Calories 751 calories, Carbohydrate 67 grams, Fat 49 grams, Fiber 3 grams, Protein 3 grams, Sugar 14 grams

LEEK AND SALMON SOUP



Leek and Salmon Soup image

This is a soup that beautifully disguises the amount of veggies. My kids adore it. This is also the only way they will happily eat salmon. It's so tender and blends in so well with the leeks and veggies that they are happy when this turns up every 2 weeks or so. Serve with crusty bread to sop up the remains.

Provided by Allyson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h15m

Yield 6

Number Of Ingredients 14

2 tablespoons vegetable oil
3 leeks, white and light green parts only, thinly sliced
2 small yellow onions, thinly sliced
2 shallots, thinly sliced
4 cloves garlic, minced
1 teaspoon salt
5 cups vegetable stock, divided
2 large yellow potatoes, sliced
1 small head cauliflower, broken into small florets
2 carrots, sliced
1 cup heavy cream
1 pound skinless salmon fillet, cut into large chunks
salt and cracked black pepper to taste
½ (2.8 ounce) package French-fried onions, or to taste

Steps:

  • Heat oil in a large pot over medium heat. Add leeks, onions, and shallots. Add garlic and salt. Cook and stir until all is well wilted and soft, but not browned, about 3 minutes.
  • Pour 4 cups of stock into the pot; add potatoes, cauliflower, and carrots. Bring to a boil, reduce heat to low, and cook until carrots and potatoes are soft, about 20 minutes. Insert a hand blender into the soup and blend until creamy-smooth. Add more broth if too thick; the soup should be the consistency of thick bisque.
  • Stir cream into the soup; cook until heated through but not boiling. Add salmon; cook and stir until it flakes apart, 5 to 6 minutes. Season with salt and pepper. Pour into bowls and sprinkle onions on top.

Nutrition Facts : Calories 425.5 calories, Carbohydrate 31.1 g, Cholesterol 86.8 mg, Fat 25.8 g, Fiber 3.8 g, Protein 18.7 g, SaturatedFat 11.5 g, Sodium 782.1 mg, Sugar 5 g

Tips:

  • Choose the Right Potatoes: For a creamy soup, use starchy potatoes like Russet or Yukon Gold. For a soup with more texture, use waxy potatoes like Red or New Potatoes.
  • Don't Overcook the Leeks: Leeks can become slimy if overcooked. Cook them until they are tender but still have a slight bite.
  • Use Fresh Herbs: Fresh herbs like thyme, rosemary, and bay leaves add a lot of flavor to the soup. If you don't have fresh herbs, you can use dried herbs, but use about half the amount.
  • Don't Skimp on the Fish Stock: Use a good quality fish stock for the soup. This will give the soup a rich, flavorful broth.
  • Season to Taste: Season the soup with salt and pepper to taste. You may also want to add a squeeze of lemon juice or a dollop of crème fraîche.

Conclusion:

Potato leek soup with fish is a delicious and easy-to-make soup that is perfect for a cold winter day. With its creamy texture, savory broth, and tender vegetables, this soup is sure to warm you up from the inside out. So next time you're looking for a comforting and flavorful soup, give this recipe a try.

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