potato-leek soup with fish

• 4 medium leeks
• 4 large potatoes
• 2 tablespoons butter
• 1 cup finely chopped onions
• 1 tablespoon finely chopped garlic
• 1 teaspoon curry powder
• 6 cups water
• 1 bay leaf
• Salt and ground white pepper
• 1 pound skinless, boneless fillets of a white-flesh fish like cod or monkfish, cut into 1-inch cubes
• 1/4 cup heavy cream

1. Trim leeks and rinse well.
2. Quarter lengthwise; then, cut into 1 1/4-inch pieces.
3. There should be 3 1/2 to 4 cups.
4. Peel potatoes, and cut into 1/3 -inch cubes.
5. Melt butter in a large saucepan or kettle.
6. Add onions, leeks and garlic, and cook, stirring, until wilted.
7. Add curry and cook, stirring, for a minute.
8. Add potatoes, water, bay leaf, salt and pepper to taste.
9. Bring to a boil and simmer for 20 minutes.
10. Add fish, bring to a boil.
11. (If monkfish is used, simmer for 3 minutes.
12. If cod is used, simmer for 1 minute.)
13. Add cream and return to a simmer.
14. Remove bay leaf.
15. To serve, arrange croutons on bottom of each soup bowl.
16. Ladle hot soup over croutons, and serve.

leeks, potatoes, butter, onions, garlic, curry powder, water, bay leaf, salt, skinless, heavy cream

Taken from cooking.nytimes.com/recipes/9333 (may not work)