Dinner | Recipes

How to Make Baked Cod and Leek and Potato Soup Recipe

This Baked Cod, Leek, and Potato Soup Recipe is sponsored by Idaho Potatoes. All opinions are my own.

How to make Baked Cod with Leek and Potato Soup, a delicious Greenlandic recipe.

Serving Cod Leek and Potato Soup

Lately, I’ve been all about soups to stay cozy and warm, and this recipe is a win for me! Tender baked cod nestled in a creamy leek and potato soup certainly does the trick to warm the soul.

This take on an authentic Greenlandic soup recipe brings together one of the country’s main proteins, cold-water fish, and some of the winter’s sturdiest of root veg, the potato. Mix those into a creamy leek based soup, and you have yourself one stunning meal.

Leek and potato soup with cod

Being on the northern edge of the roughest ocean, the Atlantic, Greenlandic cuisine has impressively adopted their resources and have created some incredibly stunning food.

As this recipe is not as authentic as enjoying it while in Greenland, I believe this soup has had all the right goodness. I’ve gathered all of the ingredients, the best quality cod that is local to me, along with leeks, and of course the best-flavored potatoes that I always use, Idaho Potatoes!

If you’ve ever made any type of potato soup and wondered why it may have had a strange almost waxy texture or it was almost mealy, it all has to do with the variety of potato you used. All potatoes have their favorite dishes, and for this baked cod and leek soup, I went with my go-to Russet Idaho Potato.

For more information on all things Idaho Potatoes, visit www.idahopotato.com and be inspired by their collection of tasty recipes.

Vegetable ingredients

In addition to being delicious, this is an easy-to-make kind of meal and can be made quickly as well, so it’s perfect for a weeknight dinner when things get busy and you want to enjoy a homecooked meal.

The shopping list is pretty minimal, and if you’re curious what to add to that list and serve with your soup, I’d suggest a nice loaf of crusty bread, crackers, or a simple salad.

What You’ll Need:

  • Cod fillets
  • Butter
  • Salt and pepper, cayenne (optional)
  • Olive oil
  • Russet Idaho Potatoes
  • Leeks
  • Yellow onion
  • Garlic
  • Chicken broth
  • White wine
  • Heavy cream
  • Bay leaf
  • Chives

How to Make Baked Cod, Leek, and Potato Soup

Step One:

  • Prepare your meal for cooking by preheating your oven and heating olive oil in a large, oven-safe Dutch oven over low heat.
  • Get all your ingredients ready for cooking before you start putting the dish together to save some time. Dice the onions, slice the leeks, and mince the garlic.
Chopped vegetables on board

Step Two:

  • Sauté the onions, leeks, and garlic in the olive oil until they are just tender, which usually takes around 5 minutes.
  • Add the Idaho potatoes and cook for a few more minutes, then turn up the heat on the stove to high and add the Chicken broth and wine, and bay leaf. Stir to combine all the ingredients.
  • Once it comes to a boil, turn it down to simmer, and add in the cream and mix well. Continue to simmer for about 15 – 20 minutes.
Chopped potatoes on board

Step Three:

  • On a parchment-lined baking pan, place the cod fillets, season with salt and pepper, and cayenne if using.
  • Top the fish with a few pats of butter. Then bake until it you can flake it with a fork, about 10 – 15 minutes depending on the thickness of the fish.
Preparing cod to bake

Step Four:

  • To serve, place the baked cod in a bowl, then ladle the soup over the fish.
  • Garnish with diced chives if desired and season to taste.
Resting pot lid on chair
Soup with leeks potatoes and cod

Tips and Tricks for a Delicious Baked Cod with Leek and Potato Soup.

This simple recipe is perfect for anyone searching for a quick light or weeknight dinner idea. And with these tips and tricks, your meal will be even easier to make!

  • Choose good quality fresh cod fillets for the best flavor. Try to get the highest quality of fish that fits your budget. Quality fish should not actually smell fishy. If the only fish you’re able to find is in the freezer section, that’s perfect. If you’re able to get hold of fresh cod, I’m slightly jealous, but by all means, enjoy!
  • Finish on the stovetop, if needed. If your stew hasn’t thickened after cooking in the oven for more than two hours, it can be finished on the stovetop. Place the pan back on the stove and cook over medium heat until the sauce begins to thicken. As the stew cooks, stir frequently to prevent burning.
  • Potatoes seriously make a great addition to this recipe. I’m all for using Idaho Potatoes, as they’re pretty tasty in my opinion. The key to getting your potatoes to cook just right is not to allow the soup to boil for longer than the required amount of time, doing so would cause them to fall apart and your soup, leeks and all would end up being mushy.
  • Peel and dice your potatoes, then add them to the soup and cook the soup just until they just start to soften. This will keep the potatoes from becoming too soft, falling apart, but also give them plenty of time to soak up all the flavor of the soup.
Baked fish and potato soup

Other Tasty Recipes to Try:

How to: Baked Cod with Leek and Potato Soup

Leek and potato soup with cod

Baked Cod with Leek and Potato Soup Recipe

Yield: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

A satisfying and cozy soup, Baked Cod with Leek and Potato Soup. Perfect for a quick weeknight meal.

Ingredients

  • 4 fresh cod fillets
  • 4 tablespoons unsalted butter
  • Salt and pepper, to taste
  • 1/2 teaspoon Cayenne pepper, optional
  • 2 cups russet Idaho Potatoes, peeled and cubed bite-sized
  • 2 leeks, cleaned, sliced lengthwise then sliced into half circles
  • 1 medium yellow onion, diced fine
  • 3 - 4 garlic cloves, minced
  • 5 cups chicken broth
  • 1 cup dry white wine
  • 1 cup heavy cream
  • 1-2 bay leaves
  • Chives, diced to garnish

Instructions

  1. Preheat oven to 325°F. Line a baking pan with parchment paper.
  2. On the stovetop, heat the olive oil in a large stockpot (4 - 6 quart) over medium heat.
  3. Add the leeks, onion, and garlic and saute for about 5 minutes, just until they start to become tender.
  4. Add in the potatoes and cook for another 5 minutes, then pour in the chicken broth and white wine. Bring to a boil, then reduce to low, mix in the cream, and cook, stirring occasionally, for about 20 minutes.
  5. While the soup is gently cooking, it's time to bake the fish. On a parchment-lined baking pan, place the cod fillets and season with salt, pepper and if using, cayenne pepper. Add the butter on top of the fish, and bake for about 10 - 15 minutes, or until it flakes with a fork.
  6. To serve. Place a baked cod fillet in a bowl and ladle the soup over it. Garnish with diced chives.

Notes

If you are unable to find cod fillets, you can use your favorite white fish as a substitute, such as Tilapia or Monkfish.

I like to also gently saute a few extra slices of leeks in a nonstick skillet with a splash of water just until they are bright green, then add as a garnish.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 673Total Fat: 36gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 203mgSodium: 1405mgCarbohydrates: 30gFiber: 3gSugar: 7gProtein: 48g

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