This recipe was made from a combination of various leek and potato recipes that we came across.  Since we wanted a meat component, we added the basa fillets, which turns out to be a great addition to the soup.  The longer you cook the soup, the better.   This is definitely a must-have on a cold winter’s day.

Ingredients

2 basa fillets, cut into bite-sized pieces

2 leeks, chopped

6 small potatoes, diced

1 tsp minced garlic

300 mL 2% milk

500 mL low sodium chicken broth

2 tbsp butter

1 onion, chopped

pinch of black pepper

Instructions

1. In chicken broth, boil potatoes till tender (~ 30 min).  Then add milk.
2. Sauté onion and garlic in butter (~ 3 min).
3. Add leeks; simmer (~3 min).
4. Add fish and pepper; simmer (~10 min).
5. Once potatoes are mashed, combine mixture; stir well until desired consistency.  Serve.

Makes 6 servings.