Just like Granny made!
Leek And Potato Soup
Photo ingredients and how to make potato smoked haddock and leek soup to serve four
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
600g peeled Rooster potatoes, cut into large dice of about 2cm sizes
600g undyed smoked haddock
1 finely chopped onion
3 sliced leeks
75ml double cream
4 sliced spring onions
Use discount code sr1501 at checkout for 10% off & free delivery on orders with a subtotal over £30 at online butcher Donald Russell, cannot be used with any other discount codes and will not apply to half price steak selections.
I have published a book which tells the story of The Grey Lady Ghost of the Cambridge Military Hospital which reveals her origins in the QAIMNS and where she meets a QA veteran of Afghanistan. She still walks her wards and tells her story by taking Scott Grey, a QARANC nurse, to the battlefields of World War One and beyond. This is the first in the series of Grey and Scarlet Novels by CG Buswell. Each book will feature different Scottish food and a favourite meal. Read the first chapter for free.
Over £100,000 of vouchers to be won - everyone's a winner!
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:
Win £250 of Scottish food when you join the Donald Russell newsletter
Follow us on:
Use discount code sr1501 at checkout for 10% off & free delivery on orders with a subtotal over £30 at Donald Russell, cannot be used with any other discount codes and will not apply to half price steak selections:
Flags/Emblem of Scotland