Traditional Scottish Recipes - Just Like Granny Made
Just like Granny made!
www.scottishrecipes.co.uk

Leek And Potato Soup


Photo ingredients and how to make potato smoked haddock and leek soup to serve four



  • Home


  • Breakfast

  • Butteries
  • Potato Scones
  • Porridge


  • Starters

  • Cock a Leekie Soup
  • Cullen Skink Soup
  • Scotch Broth Soup
  • Spicy Lentil Soup
  • Tattie Soup


  • Main Course

  • Chicken Casserole
  • Clapshot
  • Haggis
  • (Chip Shop) Haggis
  • Tourist Haggis!
  • Kedgeree
  • Lamb Stew
  • Lorne Square Sausage
  • Mince and Tatties
  • Pheasant Casserole
  • Potted Hough
  • Rumble
    dethumps
  • Salmon and tattie broth
  • Scotch Pies
  • Skirlie
  • Stew
  • Stovies
  • White Pudding






  • Desserts/Snacks

  • Atholl Brose
  • Black Bun
  • Clootie Dumpling
  • Coconut Ice
  • Cranachan
  • Deep Fried Mars Bars
  • Dropped Scones
  • Dundee Cake
  • Flapjacks
  • Hot Toddy
  • Macaroon Bars
  • Oat Cookies
  • Pancakes
  • Rhubarb Sponge
  • Scones
  • Shortbread
  • Tablet
  • Toffee Shortcake
  • Tyspy Laird



  • Haddock Potato Leek Soup


    This leek and potato soup is a slight variation of Cullen Skink but with more fresh vegetables and the added ingredient of smoked haddock. 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 so delicious.


    Leek and Potato Soup Ingredients


    Ingredients:

    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









    Leek And Potato Soup Recipe


    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 fish from the pan and remove any skin and bones. Flake it and return the skin and bones to the water. Simmer for 20 minutes.

    3). Strain the fish stock.

    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 fish and check for seasoning.

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


    More Scottish Cooking And Recipes From Scotland



    We would like to thank the team at Albert Bartlett for providing this meal idea and photo on behalf of Andrew Fairlie. They recommend using Roosters and you can learn more at www.albert-bartlett.co.uk




    If you like our Traditional Scottish Recipes and would like to easily share them with your friends and family please use the social networking buttons below:

        
      











    Chef Recipes

  • Recipes From Scotland
  • Chicken Goujons
  • Chicken Kebabs
  • Hot Chicken and Raspberry Salad
  • Lamb Hot Pot
  • Mackerel
  • Pork
  • Potato Cheese and Bacon Pie
  • Potato Pepper
  • Potato Smoked Haddock Leek Soup
  • Stuffed Chicken Breast

  • Contact

  • Links

  • Cookbook Reviews


  • Follow us on Twitter:
    Follow Scottishrecipes on Twitter

    Facebook

    Google+





    Flags/Emblem of Scotland

  • Rampant Lion
  • St Andrew's
  • Thistle


  • Favourite Places

  • Duthie Park
  • Urquhart Castle


  • Privacy/Disclaimer Policy