- 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.