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Potato Soup with Fish and Cheese
Potato Soup with Fish and Cheese
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Prep Time:
5 minutes
Cook Time:
40 minutes
Total Time:
45 minutes
Hearty soup with comforting flavors, served with sliced avocados. Opt for aged European Muenster for optimal taste.
Ingredients:
  • 4 tablespoons margarine
  • 1 teaspoon paprika
  • 2 small onion, chopped
  • 4 cups water
  • 10 potatoes, diced
  • 2 cups half-and-half cream
  • 0.5 pound cod fillets, cubed
  • 2 eggs, lightly beaten
  • 1.5 cups shredded Muenster cheese
  • salt to taste
Instructions:
  • In a large saucepan, melt the butter and stir in the paprika. Cook the onions until soft. Pour in the water, bring it to a boil, then stir in the potatoes. Simmer gently until the potatoes are almost cooked through. Adjust water level as needed based on potato size.
  • Pour in some rich cream or velvety milk and carefully add the fish. Cook, stirring occasionally, until the potatoes start to break down. If they're still too firm, gently mash them in the pan using a masher or wooden spoon.
  • Gently combine a portion of the potato mixture with the beaten eggs, then incorporate the eggs into the soup. Take the pot off the heat, and fold in the cheese. Taste and adjust the seasoning before serving immediately.

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