Leek and Potato Soup

This is soup typical of the Basque Country, since both leeks and carrots are common vegetables and codfish is the fish of choice for so many meals. When pumpkin is not in season, double the quantity of carrots. The dish traditionally contains salt cod, but it can be omitted. When I know I will be very busy, I double the quantities, and the next day I puree the leftover soup in a blender for another meal.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 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)

Directions

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.