Baked Cod with Leek and Potato Soup | Idaho Potato Commission

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