- 2
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Ingredients
- 2 SERVINGS
- 2 tablespoons (1/4 stick) butter
- 1 1/2 medium leeks (white and pale green parts only), thinly sliced
- 8 ounces red-skinned potatoes, peeled, cut into 1/2-inch pieces
- 2 cups bottled clam juice
- 2 tablespoons chopped fresh thyme or 2 teaspoons dried
- 1/2 cup whipping cream
- 1/2 pound haddock or other firm white fish fillet, cut into 1-inch pieces
Preparation
Step 1
Melt butter in heavy large saucepan over medium heat.
Add leeks. Cover and cook until leeks begin to soften, stirring occasionally, about 3 minutes.
Add potatoes; stir 1 minute. Add clam juice and thyme; bring to boil.
Cover pan, reduce heat to medium-low and simmer 6 minutes.
Add cream; return to simmer.
Add haddock and simmer uncovered until potatoes are tender and haddock is opaque in center, about 5 minutes.
Season soup with salt and pepper.
Ladle soup into bowls.