Craving a comforting meal? Try Potato and Cod Soup. With its flavorful combination of vegetables and fish, it's the perfect choice for a cozy dinner.
Let’s talk about one of my favorite go-to recipes: Potato Cod Soup. Now, if you’re anything like me, you appreciate meals that check all the boxes—simple to make, quick to prepare, and bursting with flavor. This soup does just that! It’s an absolute lifesaver for those evenings when dinner feels like a last-minute scramble. The beauty of this dish is that you can use frozen cod and toss in whatever veggies you have on hand, making it as flexible as your schedule requires. Isn't that amazing?
At its core, this soup marries the classic pairing of potatoes and fish—a combination that’s both hearty and comforting. As you simmer onions, carrots, celery, and garlic together, the kitchen fills with aromatic goodness that’s simply irresistible. And for a bit of a kick, a jalapeño pepper adds just the right amount of heat, while tomatoes and tomato paste bring a delightful sweetness and acidity to the mix. To finish it off, a splash of cream creates a rich, velvety texture that keeps things light and fresh.
So, whether you’re looking for a cozy weeknight meal or a dish that feels like a warm hug in a bowl, this Potato Cod Soup is sure to become a favorite in your kitchen. This soup is similar to my Salmon and Potato Soup, which is another family favorite. I highly recommend you give it a try too.
Ingredients:
- Vegetables For Sauteing: onions, carrots, celery, garlic, bell pepper, jalapeno pepper, tomato.
- butter or oil - to saute the vegetables.
- salt, pepper - to taste
- tomato paste
- The tomato paste doesn't really make the soup taste too "tomatoey", but instead helps to balance out the flavors of the broth in this soup. I think it's the perfect touch of acidity, but you can choose to omit the tomato paste if you prefer.
- bay leaves
- water or vegetable broth
- potatoes - any potatoes will work in this recipe.
- cod - fresh or frozen
- heavy cream, optional
- fresh herbs (dill, green onions, parsley, etc)
- Fresh herbs make such a big impact on this soup, so I definitely don't recommend skipping them.
How to Make Cod Soup
- Prep all the vegetables.
- Saute the vegetables.
- In a dutch oven or a large pot, heat the butter or oil until hot, adding the onion, carrot, celery, garlic, sweet bell pepper, jalapeno pepper. Cook on medium heat for 5-7 minutes, seasoning with salt and ground black pepper to taste, until the vegetables have softened.
- Add the fresh tomato, tomato paste, and dry bay leaves. Mix to combine and continue cooking for another 3-5 minutes.
- Add the water/broth and cook the potatoes.
- Pour in the water or broth, adding the potatoes also, bring to a boil, reduce the heat to a simmer. Cook until the potatoes have cooked through, about 15 minutes.
- After all the vegetables are cooked through and soft, add the cod.
- Cut the cod into approximately 2 - inch pieces. You can use both fresh or frozen fish. If the fish is frozen, you can add it into the soup without thawing it; it will thaw and cook through in the soup. If using frozen fish, cook for about 5-7 minutes, and 3-5 minutes if using fresh/defrosted fish.
- Lastly, pour in the cream and garnish with fresh herbs. Serve while hot.
Helpful Tips For the Best Cod Soup
Yes, frozen cod works really great in this soup. You don't even have to thaw it - cut it up with a sharp knife (be careful with this step) and add it right to the soup. You'll just have to cook it for a few extra minutes. This is awesome when you're in a pinch, didn't plan ahead and can just grab the fish right out of the freezer.
This soup is really versatile and so good with a variety of fish and seafood. Try using other fish, such as trout, salmon, snapper, grouper, catfish, tilapia, etc. I have also added shrimp - it's absolutely delicious.
Adjust the heat level of the soup by using different peppers. If you want it to be more mild, use a poblano pepper instead of the jalapeno. If you want it to be even spicier than a jalapeno, use hotter peppers. Add the seeds to the soup - they have more heat in them than the actual pepper. You can also add some red pepper flakes or cayenne pepper.
Store the soup in the refrigerator for 3-5 days, covered. To reheat, you can use the microwave or do it in a small saucepan or pot on the stove. Pour in the amount you will be serving and reheat until it gets warm, no need to bring it to a rolling boil.
I would not recommend freezing this soup. The potatoes will become really mushy and blown out when frozen and fish has a tendency to get really dry when frozen, thawed and then reheated.
You can definitely leave the cream out of the soup. It will taste really delicious without it too.
Other Amazing Seafood Soups and Chowders
Potato and Cod Soup
Craving a comforting meal? Try Potato and Cod Soup. With its flavorful combination of vegetables and fish, it's the perfect choice for a cozy dinner.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 65 minutes
- Yield: 6 1x
- Category: Soup
Ingredients
- 1 large onion (finely chopped)
- 1 carrot (peeled and grated/shredded)
- 1 celery stalk (finely chopped)
- ½ sweet bell pepper (finely chopped)
- ½ poblano pepper (finely chopped)
- salt (ground black pepper, to taste)
- 1 - 1 ½ Tablespoons butter or oil
- 1 Tablespoon tomato paste OR 1-2 fresh tomatoes (seeded and chopped)
- 2-4 garlic cloves (minced)
- 1-2 dry bay leaves
- 8-10 cups water
- 3 medium potatoes (peeled and chopped)
- 1 ½ lbs fish (fresh or frozen (salmon, cod or shrimp))
- ½ cup heavy cream (optional)
- 1-2 Tablespoons fresh herbs (dill, green onions, parsley, etc)
Instructions
- Prep all the vegetables.
- In a dutch oven or a large pot, heat the butter or oil until hot, adding the onion, carrot, celery, garlic, sweet bell pepper, jalapeno pepper. Cook on medium heat for 5-7 minutes, seasoning with salt and ground black pepper to taste, until the vegetables have softened.
- Add the fresh tomato, tomato paste, and dry bay leaves. Mix to combine and continue cooking for another 3-5 minutes.
- Pour in the water or broth, adding the potatoes also, bring to a boil, reduce the heat to a simmer. Cook until the potatoes have cooked through, about 15 minutes.
- Cut the cod into approximately 2 - inch pieces. Add the cod at the very end, when the rest of the vegetables are completely cooked through. You can use both fresh or frozen fish. If the fish is frozen, you can add it into the soup without thawing it; it will thaw and cook through in the soup. If using frozen fish, cook for about 5-7 minutes, and 3-5 minutes if using fresh/defrosted fish.
- Pour in the heavy cream off the heat, if using. Garnish with fresh herbs.
Notes
If you don't want to have any spiciness and heat in the soup, use a poblano pepper instead of the jalapeno. If you want to add more heat, you can add some cayenne pepper or crushed pepper flakes.
The tomato paste doesn't really make the soup taste too "tomatoey", but instead helps to balance out the flavors of the broth in this soup. I think it's the perfect touch of acidity, but you can choose to omit the tomato paste if you prefer.
I've make this recipe often, with what
ever peppers and fish that I have on hand. It is delicious! Thank you!
That's great, Nancy. I'm so happy to hear that you enjoy this soup.
Could this be made in a slow cooker?
Hi Daniella. I have never made it in the slow cooker. You probably could, but you would need to experiment with the timing.
I made this soup last night for dinner. I followed the recipe 100% and it turned out amazing! Everyone said this was the best fish soup they ever ate. Truly delicious!
Definitely adding this to my list of favorite soups! I love that it’s an easy, one pot meal. The peppers and jalapeño add so much flavor and really make this dish stand out from other fish soups. I did half vegetable broth and half water, as well. Delicious!
Made this soup few weeks ago. So easy to make and sooooooo delicious. Thank you for the recipe
That's so wonderful! I am so glad that you were happy with the recipe, Natalya.
I made this soup today. Used salmon instead of cod. It was delicious. Even my son who has become a very picky eater loved it. Thanks for the recipe
That's wonderful, Smitha. Salmon is one of my favorites to use in this recipe too.
Really enjoyed this recipe! I've never had a fish soup this good! First off I ask Olga if I can sub vegetable broth for chicken since that's what I had on hand and she insisted to go with the veg. So glad I did! I also did not find poblano pepper at my store and omitted all spice except for a dash of cayenne. It had the perfect heat for our liking. Husband and kid approved, and was finished off the next day! Recipe in the books!
Legit the best soup yet 😋😋😋
I'm so happy you enjoyed it, Alina.
I can’t believe I haven’t commented about this soup before. We love cod, and I decided to try this recipe. The picture looked decadent so why not? The soups actually is perfection in a bowl. Texture is spot on, the warmth the jalapeño adds to the whole feel of the soup is indescribable. I’ve made this soup 1x a week for 6 weeks. And only because my husband and I crave it. Thank you Olga!
I'm so happy you enjoyed it, Inga:). Thank you so much for taking the time to write.
Olga, this soup was absolutely phenomenal! I haven't tried fish soup this tasty. Definitely going to be a go-to recipe:)
I'm so happy to hear that, Zory. Thanks or taking the time to write.
Simple, healthy and delicious!
I had some cod in the freezer that I was getting afraid had been there for too long - this soup was sure a great way to use it.
Thank you for the recipe!
This was super delicious! I was honestly skeptical because soups rarely were something I could master, but this one a hit from the first try 🙂 definitely a keeper. Even though I forgot the pepper I added some red flaked pepper and it was super delicious. Thank you for such easy and simple recipe 🙂
Olga, can’t wait to try this one. It looks and sounds delicious.
I hope you enjoy it, Viktoriya.
Hi Olga!
Thank you so much for such a simple and easy recipe! I made it yesterday and absolutely loved it! I didn’t have celery and pepper on hand and would’ve used it if I had it, but used everything else and it turned out delicious😋 Will definitely make it again!
Thank you! 😊
I'm so glad you enjoyed the soup, Luda:). Thank you for taking the time to write.
Olechka,
This looks delicious! We love cod, never thought to add it to soups.
Thanks so much for sharing the recipe.
Thank you, Valentina:). Cod is one of my favorite fish; I love adding it to everything.
In New England I was brought up on codfish soup. Every Friday was fish chowder for lunch. I love it. This recipe looks so inviting and comforting as well. I will definitely try it this way..