Creamy Smoked Haddock & Potato Soup
What you’ll need
- 300g Wild Grimsby Smoked Haddock Loin Steaks
- 400g potatoes, peeled and diced
- 1 small leek, finely sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 500ml fish or vegetable stock
- 300ml whole milk
- 100ml double cream
- 1 bay leaf
- ½ tsp black pepper
- Chopped fresh chives or parsley for garnish
Let's Cook!
Step 1
Sauté the aromatics – In a large pot, melt a little butter and gently cook the leek, onion, and garlic until softened.
Step 2
Simmer the potatoes – Add the diced potatoes, stock, milk, bay leaf, and black pepper. Let it simmer until the potatoes are tender.
Step 3
Cook the haddock – Gently place the smoked haddock loin steaks in the pot and poach for about 5 minutes until just cooked. Remove the fish, flake it into large chunks, and discard any skin.
Step 4
Blend for creaminess – Remove the bay leaf, blend about half of the soup for a creamy texture, then return the flaked haddock to the pot.
Step 5
Finish and serve – Stir in the double cream, heat through, and ladle into bowls. Garnish with fresh chives and serve with warm crusty bread.
