Creamy Potato Smoked Haddock

Years ago, my neighbor Margaret invited me over for lunch, and she ladled out this stunning golden soup that tasted like the sea had somehow become creamy and gentle. The smoked haddock dissolved into silky flakes, the potatoes were so tender they nearly dissolved into the broth, and I remember thinking this was what comfort actually tastes like. I asked for the recipe that same afternoon, and it's been part of my weeknight rotation ever since.

I made this for my sister when she came back from traveling, and watching her take that first spoonful and close her eyes—that's when I knew this soup was special. It warmed her up from the inside out on a gray afternoon, and we ended up talking for three hours over the bowls.

Ingredients

• Smoked haddock fillet (350 g): This is your anchor—look for pale golden skin and avoid anything that smells aggressively fishy, as that means it's past its prime. Ask the fishmonger for skinless and boneless if you can; it saves you time and won't affect flavor.
• Potatoes (400 g): Waxy varieties like Yukon Gold or Charlotte work best here because they hold their shape without turning to mush, though a bit of natural softness adds to the creaminess.
• Onion, leek, and celery: This aromatic trio is your flavor foundation—don't rush the sautéing, as those few minutes of gentle cooking unlock their sweetness.
• Whole milk (500 ml): This poaching liquid becomes part of the soup itself, so use milk you'd actually drink, not the last carton from the back of your fridge.
• Fish or vegetable stock (500 ml): Good stock makes a real difference here; homemade is ideal, but a quality store-bought version will do the job.
• Double cream (100 ml): The cream is what makes this soup feel indulgent without being heavy—it rounds out the fishiness and adds a whisper of luxury.
• Fresh chives: Never skip this garnish; those green flakes are your visual reminder that you made something fresh and intentional.
• Unsalted butter (2 tbsp): You want butter you can taste, not a waxy substitute.
• Bay leaf and seasoning: The bay leaf infuses the poaching milk with subtle warmth; remove it before blending to avoid any sharp bits.

Instructions

Poach the haddock in milk:

Place the haddock in a saucepan with the whole milk and a bay leaf, then bring it to a gentle simmer—you want small bubbles rising slowly, not an aggressive boil. After 7 to 8 minutes, the fish will turn opaque and flake easily; lift it out onto a plate and let it cool slightly while you strain that infused milk into a bowl, which becomes liquid gold for your soup.

Build your aromatic base:

Melt butter in a large pot over medium heat and add the chopped onion, leek, and celery, stirring gently for about 5 minutes until they soften and release their fragrance but don't brown. You're listening for a gentle sizzle and watching for them to turn translucent and tender—this is the moment when the soup starts tasting like home cooking.

Add potatoes and simmer:

Stir in your diced potatoes for a minute or two just to coat them in butter, then pour in that reserved poaching milk and your stock. Bring the whole thing to a boil, then lower the heat and simmer for 15 to 20 minutes until the potatoes are so tender they break apart with a wooden spoon.

Blend to silky smoothness:

Remove the pot from heat and use a hand blender to blend the soup partway through, leaving some soft chunks of potato for texture—you're after that elegant velvety feel, not a complete purée. If you don't have a hand blender, carefully ladle the soup into a regular blender in batches, then pour it back in.

Finish with fish and cream:

Flake the cooled haddock into small pieces with your fingers or a fork, watching for any stray bones, then add it to the pot along with the double cream. Gently reheat over low heat for 2 to 3 minutes, stirring occasionally, but resist the urge to boil it—heat breaks down the cream and makes the soup separate.

Season and serve:

Taste the soup, then add salt and black pepper until it tastes like your best version of itself. Ladle it into warm bowls and scatter the fresh chives across the top like you're adding the final brush stroke to a painting.

Save

One winter evening, a friend who usually avoids fish came back for seconds, then thirds, and told me later that this soup changed her mind about seafood altogether. That moment made me realize soup isn't just about ingredients—it's about how you make someone feel at the table.

Why This Soup Feels Special

There's something almost magical about how smoked fish transforms milk into a naturally creamy base without needing to cook a separate sauce or whisk anything together. The gentle poaching releases a delicate flavor that's bold enough to notice but soft enough to feel comforting, and the potatoes soak up that smoky warmth and give the soup body without heaviness.

Timing and Temperature Matter

The whole recipe happens within about 50 minutes, which means you can start it in the late afternoon and have it ready by dinner time. Keep everything moving at a gentle pace—rushing the vegetables or letting the cream boil are the two ways this soup stumbles, so give yourself permission to slow down and pay attention to what you're stirring.

Serving and Variations

This soup loves crusty bread for dunking, and a scattered handful of crispy bacon or smoked paprika adds another layer if you want to lean into the smokiness. You can swap the smoked haddock for smoked cod or even undyed smoked haddock if you prefer a cleaner, less intense flavor; the soup is forgiving enough to welcome variations.

• Serve it in warm bowls—cold ceramics steal heat and make the soup taste less luxurious than it actually is.
• A drizzle of good olive oil or a tiny splash of white wine vinegar can brighten the flavors if the soup feels flat.
• Make this ahead and reheat it gently over low heat with a splash of extra milk if it thickens up in the fridge.

Save

This soup has quietly become one of those recipes people ask me for, and I love passing it along knowing it will become someone else's comfort in a bowl. Every time someone tells me they've made it, I feel a little bit of that same warmth Margaret shared with me all those years ago.

Recipe FAQs

→ Can I use a different fish instead of smoked haddock?

Yes, smoked cod or other white fish work well as substitutes, offering a similar texture and flavor profile.

→ How can I thicken the soup?

Blend the soup more thoroughly or add an extra potato to increase the thickness and creaminess.

→ Is it possible to make this dish dairy-free?

Substitute the cream and butter with suitable plant-based alternatives to maintain richness without dairy.

→ What herbs complement the flavors best?

Fresh chives add a mild oniony flavor that pairs beautifully with the smoky fish and creamy base.

→ Can I prepare this dish ahead of time?

Yes, the flavors develop well when reheated gently, but add cream and fish pieces just before serving for best texture.