Smoked Haddock Leek and Potato Soup
Warm, comforting, and undeniably flavorful, this Smoked Haddock, Leek, and Potato Soup is a hearty bowl of goodness perfect for cooler days. Combining the smoky richness of haddock with the delicate sweetness of leeks and the creamy texture of potatoes, this dish is a celebration of simple yet sophisticated flavors. Enhanced with a luscious blend of poached milk and double cream, every spoonful delivers a velvety consistency with rustic, chunky bites. Garnished with fresh parsley for a vibrant finish, this soup is easy to make, taking just 50 minutes from prep to table. Serve it piping hot with crusty bread for a satisfying meal that’s sure to impress. Rich in protein and packed with wholesome ingredients, this recipe is a must-try for fans of seafood soups and chowders. Perfect for family dinners or cozy gatherings, this smoked haddock soup is guaranteed to become a new favorite!
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Recipe Information
Ingredients
- 300 g Smoked haddock fillets (skinless and boneless)
- 2 large Leeks (trimmed and sliced)
- 3 medium Potatoes (peeled and diced)
- 30 g Butter
- 1 tbsp Olive oil
- 1 liter Vegetable stock
- 200 ml Milk
- 100 ml Double cream
- 1 piece Bay leaf
- 0.5 tsp Salt
- 0.5 tsp Black pepper (freshly ground)
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
Prepare all your ingredients: slice the leeks, peel and dice the potatoes, and chop the smoked haddock fillets into chunks if they are too large.
Heat the butter and olive oil together in a large pot over medium heat. Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until softened but not browned.
Add the diced potatoes to the pot and stir to coat them in the buttery leek mixture. Cook for another 3 minutes.
Pour the vegetable stock into the pot and add the bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes, or until the potatoes are tender.
While the soup base is simmering, in a separate saucepan, heat the milk over low heat and poach the smoked haddock for 5-7 minutes, or until it flakes easily with a fork. Remove the fish and set aside, keeping the milk for later use.
Once the potatoes are cooked, use a handheld immersion blender to partially blend the soup mixture. You want to create a creamy texture while still leaving some chunks for a rustic feel.
Stir the poaching milk into the soup, followed by the double cream. Gently fold in the smoked haddock pieces and season the soup with salt and freshly ground black pepper to taste.
Simmer the soup for a final 5 minutes, ensuring the flavors meld together, but do not let it boil to avoid curdling.
Remove the bay leaf before serving. Ladle the soup into bowls and garnish with freshly chopped parsley.
Serve immediately with crusty bread or a side of your choice. Enjoy!
Nutrition Facts
Calories |
2161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.0 g | 132% | |
| Saturated Fat | 51.8 g | 259% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 5907 mg | 257% | |
| Total Carbohydrate | 198.4 g | 72% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 36.2 g | ||
| Protein | 116.5 g | 233% | |
| Vitamin D | 17.4 mcg | 87% | |
| Calcium | 636 mg | 49% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 5223 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
