Leek And Potato Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 6 leeks, sliced crosswise 1 inch thick
• 6 large potatoes, peeled and cut into chunks
• 1/2 lb fresh pumpkin, peeled and cut into small pieces
• 1 medium carrot, cut crosswise into 4 pieces
• 1/4 cup olive oil
• salt, to taste
• 1/2 lb salt cod fish (see note) (optional)

Recipe

• 1 in a large saucepan or stockpot, bring 8 cups of lightly salted water to a boil over medium-high heat.
• 2 boil the leeks for about 10 minutes, until they are fork-tender.
• 3 add the potatoes, pumpkin, carrot, and, if you like, codfish, and boil gently over medium heat for about 20 minutes longer, until the potatoes are tender.
• 4 add oil and salt (be careful with the salt if you are using salt cod), and cook, stirring, for about 1 minutes, until oil is well incorporated.
• 5 ladle the soup into shallow soup bowls, and serve.
• 6 note: to reduce the saltiness of salt cod, soak the fish in cold water in the refrigerator for 24 to 36 hours, changing the water about every 8 hours.