Potato Soup with Fish and Cheese

Potato Soup with Fish and Cheese
  • PREP TIME
    5 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    45 mins
  • SERVING
    6 People
  • VIEWS
    109

Dive into a bowl of comfort with this creamy potato soup, elevated with delicate flakes of cod and a generous blanket of melted Muenster. The paprika-infused broth offers a subtle warmth, making it the perfect dish for a chilly evening. Pairs beautifully with creamy avocado slices.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    68 g
  • Cholesterol
    135 mg
  • Fiber
    8 g
  • Protein
    25 g
  • Saturated Fat
    13 g
  • Sodium
    359 mg
  • Sugar
    5 g
  • Fat
    27 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
1 mins

In a large saucepan or Dutch oven, melt the butter over medium heat. Add the smoked paprika and cook for 30 seconds, until fragrant. (1 minute)

02

Step
7 mins

Add the chopped onions and sauté until softened and translucent, about 5-7 minutes. (7 minutes)

03

Step
20 mins

Pour in the vegetable or fish stock, bring to a boil, and then add the diced potatoes. Reduce heat to a simmer and cook until the potatoes are tender, about 15-20 minutes. If the soup becomes too thick, add more stock. (20 minutes)

04

Step
7 mins

Stir in the half-and-half and gently add the cubed cod. Continue to cook, stirring occasionally, until the potatoes begin to break down slightly and the fish is cooked through, about 5-7 minutes. (7 minutes)

05

Step
2 mins

Temper the eggs by whisking a small amount of the hot potato mixture into the beaten eggs, then slowly pour the egg mixture into the soup, stirring constantly to prevent curdling. (2 minutes)

06

Step
1 mins

Remove the soup from the heat and stir in the shredded Muenster cheese until melted and smooth. (1 minute)

07

Step

Season with sea salt and freshly ground black pepper to taste. Serve immediately.

For a richer flavor, use fish stock instead of vegetable stock.
Aged European Muenster provides the best flavor and melt. If unavailable, Gruyere or Emmental can be substituted.
Be careful not to overcook the fish, as it will become rubbery. It should be opaque and flake easily with a fork.
Garnish with fresh parsley or chives for added freshness.
For a smoother soup, use an immersion blender to partially blend the potatoes after they are cooked.

Bessie Goodwin

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 36 Ratings)
Total Reviews: (6)
  • Yasmin Steuber

    The Muenster cheese adds a unique and delicious flavor.

  • Josiane Gusikowski

    Easy to follow recipe and great results!

  • Timmy Stanton

    My kids loved it! A great way to get them to eat fish.

  • Candace Rippin

    This soup is so comforting! I made it on a rainy day, and it was perfect.

  • Charlotte Schuster

    I added a little bit of Old Bay seasoning, and it was amazing!

  • Jimmie Greenholt

    Next time I will try it with smoked haddock for a more intense flavor.

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