4 cups water
1 pound boiling potatoes, peeled and diced
1 medium onion, diced
1 1/2 teaspoons kosher salt, more to taste
2 leeks, white and light green parts, washed and diced
1/3 pound cod fillet, diced
1/3 cup chilled unsalted butter, diced
2 tablespoons minced fresh chives
4 teaspoons cognac or brandy
1/4 teaspoon freshly ground black pepper
In a medium saucepan, boil the water and add the potatoes, onion, and salt. Reduce the heat, and simmer for 3 to 4 minutes until the potatoes are just cooked. Be careful not to overcook the potatoes, or they will get mushy as the soup finishes. Skim off any foam that forms on the surface of the cooking water.
Add the leeks and simmer until tender, 2 to 3 minutes. Add the cod and simmer for 2 more minutes, or until cooked. Reduce the heat to low, and gently whisk in the butter. This will enrich the soup and give it a creamy finish. Stir in the chives and add a splash of cognac or brandy, if desired. Season with fresh pepper and more salt if needed. Serve in warmed soup bowls.
Active Time: 15 Minutes
Total Time: 60 Minutes
Yield: 4 Servings