Ingredients:

• 2 tablespoons olive oil
• 2 leeks, cleaned, sliced lengthwise then sliced into half circles
• 1 medium yellow onion, diced fine
• 3-4 garlic cloves, minced
• 2 cups russet Idaho® potatoes, peeled and cubed bite-sized
• 5 cups chicken broth
• 1 cup dry white wine
• 1-2 bay leaves
• 1 cup heavy cream
• 4 fresh cod fillets
• 4 tablespoons unsalted butter
• Salt and pepper, to taste
• ½ teaspoon cayenne pepper, optional
• Chives, diced to garnish

Directions:

1. Preheat oven to 325°F. Line a baking pan with parchment paper.
2. On the stovetop, heat the olive oil in a large stockpot (4-6 quart) over medium heat.
3. Add the leeks, onion, and garlic and sauté for about 5 minutes, just until they start to become tender.
4. Add in the potatoes and cook for another 5 minutes, then pour in the chicken broth, white wine and bay leaves. Bring to a boil, then reduce to low, mix in the cream, and cook, stirring occasionally, for about 20 minutes.
5. While the soup is gently cooking, it's time to bake the fish. On a parchment-lined baking pan, place the cod fillets and season with salt, pepper and, if using, cayenne pepper. Add the butter on top of the fish, and bake for about 10 - 15 minutes, or until it flakes with a fork.
6. To serve. Place a baked cod fillet in a bowl and ladle the soup over it. Garnish with diced chives.