Save to your scrapbook

    Leek and smoked haddock soup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Leek and smoked haddock soup

    A hearty meal in a bowl, ready in minutes.

    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 20g butter
    • 2 leeks, well washed, cut into rings
    • 400g potatoes, peeled, chopped
    • 450g smoked haddock
    • 400ml whole milk
    • 600ml chicken or fish stock
    • 1 tbsp finely chopped parsley


    1. Melt the butter in a large pan and add the leeks and potato. Cook them for a few minutes until they are well covered in butter. Add a splash of water, then cover and sweat the vegetables over a medium heat for about 10 minutes, until they are soft.
    2. At the same time, put the haddock in a pan and cover with the milk. Bring to the boil, then turn down immediately and allow the fish to poach gently for about 5 minutes. Lift the haddock from the pan with a fish slice and, when the fish is cool enough to handle, remove the skin and fl ake the flesh.
    3. Add the stock, poaching milk and flaked haddock to the potato and leeks. Season and heat through. Serve with the parsley scattered on top.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    The lush, ripe fruit characters of this exotic Australian blend will pick out the smoked fish and aromatic leek beautifully.Bin number:17729


    Average user rating

    3 stars