• 20g butter
  • 200g chopped leeks
  • 600g potatoes, cut into 2cm chunks
  • 1tbsp chopped parsley
  • 2 bay leaves
  • 1litre water
  • 600g smoked undyed haddock
  • 1tbsp chopped chives
  • 2tbsp double cream


  • STEP 1
    In a large saucepan, over medium low heat, sauté chopped leeks in butter. Cook, stirring until the leeks are tender. Season with a little salt and plenty of black pepper.
  • STEP 2
    Add water, along with the potatoes, bay leaves and parsley. Bring the soup up to the boil then add the haddock. Cook the fish in the stock for a minute or until the fish is flaking. Remove and leave aside to cool. Carry on cooking the soup until the potatoes are cooked through.
  • STEP 3
    When the fish is cooled enough to handle. Flake the fish and leave aside.
  • STEP 4
    Once the potatoes are cooked. Turn the heat off. Use a hand blender to blitz the vegetables (I like chunky soups so I left some potato chunks whole).
  • STEP 5
    Put the soup back on the heat, then add the haddock pieces, chopped chives and double cream (add more if you prefer). Taste and adjust the seasoning. Spoon into a serving bowl. Serve with bread.

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