By: Kristi Goode
2 tablespoons olive oil
1 1/2 cups (120 grams) leeks, thinly sliced
1 cup (134 grams) baby carrots, thinly sliced
3 cups unsalted chicken stock
1/2 teaspoon coarse kosher salt
1/2 teaspoon black pepper
1 pound (454 grams) baby or new potatoes, quartered
1 cup (132 grams) frozen green peas
1 pound (454 grams) cod fillets, cut into bite-sized pieces
1 cup (237 milliliters) 2% reduced-fat milk
1/4 cup (33 grams) all-purpose flour
1/4 cup (10 grams) fresh chives, chopped
Heat oil in a Dutch oven over medium-high heat. Add leeks and carrots; sauté until leeks start to brown, 4–5 minutes. Add stock, salt, pepper and potatoes; bring to a boil. Cover, reduce heat to medium and cook until potatoes are almost tender, about 10 minutes. Add peas and cod; cover and cook until fish is done, 4–5 minutes.
In a small bowl, whisk together milk and flour. Gradually whisk milk mixture into soup; cook, uncovered, until thickened, about 2 minutes, stirring frequently. Sprinkle with chives.