This Potato Smoked Haddock and Leek Soup is a slight variation of Cullen Skink soup but with more fresh vegetables. The potato smoked haddock and leek soup recipe was devised by Andrew Fairlee the Michelin Star chef at Gleneagles in Scotland and is easy to make and delicious.

Ingredients For Potato, Smoked Haddock And Leek Soup

600g peeled Rooster potatoes, cut into large dice of about 2cm sizes
600g undyed smoked haddock
1 finely chopped onion
3 sliced leeks
750ml water
75ml double cream
25g butter
4 sliced spring onions
bouquet garni

How To Make Potato, Smoked Haddock and Leek Soup

1). Place the haddock, chopped onion, and bouquet garni into a saucepan. Cover with water and bring to a simmer. Skim the surface of any froth and simmer for 5 minutes.

2). Lift the haddock from the pan and remove any skin and bones. Flake the haddock and return the skin and bones to the water. Simmer for 20 minutes.

3). Strain the fish stock.

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4). Melt the butter in a heavy saucepan, add the washed and sliced leeks, and cook until just soft. Then add the potatoes and cook for another 3 minutes.

5). Add the fish stock and simmer gently until potatoes are tender.

6). Add the double cream and bring to the boil.

7). Add the haddock and check for seasoning.

8). Divide into bowls and sprinkle the spring onions on top.

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Scottishrecipes.co.uk would like to thank the team at Albert Bartlett for providing this Potato, Smoked Haddock and Leek Soup and photo on behalf of Andrew Fairlie. The potatoes recommended for this Potato, Smoked Haddock and Leek Soup are Rooster potatoes which are available from most Scottish supermarkets. You can learn more about Albert Bartlett and access more recipes at their website www.albert-bartlett.co.uk

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