Halibut, Sweet Potato, and Leek Soup

Halibut, Sweet Potato, and Leek Soup

Coastal Living JANUARY 2006

  • Yield: Makes 4 to 6 servings


  • 1 1/2 pounds halibut fillets
  • 2 tablespoons butter, divided
  • 1 1/2 cups sliced leeks
  • 4 cups peeled and cubed sweet potatoes (about 1 1/2 pounds)
  • 4 cups fish, chicken, or vegetable broth
  • 1/4 cup chopped fresh basil
  • 1 cup whipping cream
  • Salt and white pepper, to taste
  • Garnish: sour cream


Sauté halibut in 1 tablespoon butter over medium-high heat 3 to 5 minutes on each side. Let cool slightly; break fish into bite-size chunks. Set aside.

Sauté leeks in a Dutch oven in remaining 1 tablespoon butter 5 minutes or until leeks are soft. Add sweet potatoes and broth. Bring to a boil; cover, reduce heat, and simmer 25 to 30 minutes or until potatoes are tender.

Puree soup in a blender or food processor until smooth, and return to Dutch oven. Stir in basil, whipping cream, and halibut. Cook over medium heat 5 minutes or until hot. Season with salt and white pepper, and ladle soup into individual serving bowls. Garnish, if desired.