Creamy Potato Smoked Haddock (Printable)
Velvety blend of tender potatoes, smoked haddock, and herbs finished with a touch of cream.
# What You’ll Need:
→ Seafood
01 - 12 oz smoked haddock fillet, skinless and boneless
02 - 2 cups whole milk
→ Vegetables
03 - 14 oz potatoes, peeled and diced
04 - 1 medium onion, finely chopped
05 - 1 white part of leek, sliced
06 - 1 celery stalk, diced
→ Liquids
07 - 2 cups fish or vegetable stock
08 - 3.5 fl oz double cream
→ Herbs & Seasonings
09 - 1 bay leaf
10 - 2 tbsp fresh chives, finely chopped
11 - Salt and black pepper, to taste
→ Fats
12 - 2 tbsp unsalted butter
# How to Prepare:
01 - Place the smoked haddock in a saucepan with the milk and bay leaf. Bring gently to a simmer and poach for 7–8 minutes until just cooked. Remove haddock and set aside. Strain and reserve the milk; discard the bay leaf.
02 - In a large pot, melt the butter over medium heat. Add onion, leek, and celery. Sauté gently for 5 minutes until softened but not browned.
03 - Add diced potatoes and stir for 2 minutes. Pour in the reserved poaching milk and the stock. Bring to a boil, reduce heat, and simmer for 15–20 minutes until potatoes are tender.
04 - Remove from heat and partially blend the soup using a hand blender, leaving some texture.
05 - Flake the smoked haddock into bite-sized pieces, discarding any bones. Add to the soup with the double cream. Gently reheat for 2–3 minutes without boiling.
06 - Season with salt and black pepper to taste. Ladle into bowls and garnish with chopped chives.
# Expert Advice:
01 -
- It comes together in under an hour, so you can have restaurant-quality soup on a Tuesday night without the fuss.
- The partial blending creates that velvety texture that makes you feel like you're eating something luxurious, but it's actually quite forgiving.
- Smoked haddock gives it a subtle depth that reminds you of coastal kitchens and long, slow meals.
02 -
- The poaching liquid is your secret weapon—it carries all the subtle fish flavor and creaminess, so never skip straining and reusing it.
- Blend only partway through; over-blending creates a one-note texture that loses the charm of real chunks of potato and fish.
- Once the cream is in, keep the heat low and gentle—boiling will cause it to curdle and break, turning your silky soup grainy and sad.
03 -
- Buy your smoked haddock from a fishmonger rather than pre-packaged if possible—they can tell you exactly how fresh it is and will happily skin and bone it for you if needed.
- If you can't find good double cream, heavy cream works just as well, and even a splash of crème fraîche adds a subtle tang that actually brightens the soup.