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(4.50 out of 5)
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Cod Cheese and Potato Soup – This delicious creamy cod soup is definately a meal in itself! A creamy, cheesy potato soup that always goes well with your favorite warmed up bun or bread for dipping!
Prep Time: 5 mins |
Ingredients to make Cod Cheese and Potato Soup
4 tablespoons margarine
1 teaspoon paprika
2 small onion, chopped
4 cups water
10 potatoes, diced
2 cups half-and-half cream
1/2 pound cod fillets, cubed
2 eggs, lightly beaten
1 1/2 cups shredded Muenster cheese
salt to taste
Directions to make Cod Cheese and Potato Soup
Step 1:Melt the butter or margarine in a large saucepan, and add the paprika. Saute the onions in this mixture until they are soft. Add the water, bring it to the boil, and add the potatoes. Simmer gently until the potatoes are almost done. Depending on the size of the potatoes it may be necessary to add more water during cooking.
Step 2:Add cream or milk and the fish; continue cooking, stirring occasionally, until potatoes begin to fall apart. If they remain very firm, mash them gently in the pan with a masher or wooden spoon.
Step 3:Add cream or milk and the fish; continue cooking, stirring occasionally, until potatoes begin to fall apart. If they remain very firm, mash them gently in the pan with a masher or wooden spoon.
Step 4:Add a little of the potato mixture to the beaten eggs, and then stir eggs into the soup. Remove from heat, and stir in the cheese. Correct the seasoning, and serve at once.
Image Source: stu_spivack
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Email This Recipe
Print This Recipe
Read 1 review of this recipe
<< Previous Recipe
Alaskan Cod and Shrimp
Alaskan Cod and Shrimp
Next Recipe >>
Cod Fish Cakes
Cod Fish Cakes
I tried this recipe out of the blue, because it was cold outside and we wanted soup, but I had already thawed a bunch of cod. This was the first recipe for soup with cod that I found. At first I was hesitant, but it turned out GREAT!! Granted, I made a few adjustments…I had no onions, so I used garlic instead, used less potatoes, and as I am lactose intolerant, I used unsweetened low calorie almond milk instead. I also had an accident with my pepper shaker, and although I managed to scoop most of it out, ended up with more than necessary in the soup. I also added a few more spices, and some frozen beans at the end.
In the end, it turned out to be a wonderful, extremely filling soup, and exactly what we wanted on a cold, snowy, windy night. I highly suggest it!