Creamy Potato Smoked Haddock

Years ago, my grandmother would simmer smoked haddock in milk on her old Aga stove, the kitchen filling with this gentle, briny warmth that made everything feel safe. She never measured anything precisely—just knew by the sound of the poach when it was ready—and somehow that taught me to trust my senses more than timers. When I finally recreated that soup years later, I realized she'd been showing me that the simplest ingredients, treated with patience, become something genuinely luxurious.

I made this for friends on a cold November evening when everyone arrived tired and hungry, and I watched the conversation shift the moment they tasted it—the kind of quiet happiness that only really good, unpretentious food brings. There's something about a bowl of creamy soup with flaky fish that says you care without trying too hard, and that's exactly what this became for us.

Ingredients

• Smoked haddock fillet, 350 g: This is the soul of the soup—buy the best quality you can find, and make sure it's skinless and boneless so you can flake it effortlessly at the end.
• Whole milk, 500 ml: The milk becomes the poaching liquid and adds a subtle sweetness that balances the smoke; don't skip this step or you lose that creamy foundation.
• Potatoes, 400 g: Choose floury potatoes like Maris Piper or King Edward—they break down slightly and naturally thicken the soup without needing extra cream.
• Onion, 1 medium: Finely chop it so it softens completely and dissolves into the background, building flavor rather than announcing itself.
• Leek, white part only: The white part is milder and more delicate than the green—it adds sweetness without the sharpness.
• Celery stalk, 1: One stalk is enough to add subtle aromatics; celery here works quietly in the background, deepening everything.
• Fish or vegetable stock, 500 ml: Use fish stock if you have it for more flavor, but vegetable stock works beautifully and keeps it lighter if you prefer.
• Double cream, 100 ml: This is your luxury touch—it rounds everything out and makes the soup feel silky without being heavy.
• Bay leaf, 1: Use it for poaching the haddock, then discard; it perfumes the milk without overpowering it.
• Fresh chives, 2 tbsp: Keep these for garnish at the end so they stay bright and sharp—they're the final note that brings everything into focus.
• Salt and black pepper: Season gradually as you cook; the smoked haddock is already salty, so you'll need less than you'd expect.
• Unsalted butter, 2 tbsp: Start with unsalted so you control the salt level, and use good quality butter that actually tastes like butter.

Instructions

Poach the haddock in milk and bay:

Place the haddock fillet in a saucepan with the milk and bay leaf, then bring to a gentle simmer—you'll see small bubbles forming around the edges rather than a rolling boil. Poach for 7–8 minutes, and you'll know it's done when the fish flakes apart easily with a fork and has lost its translucency.

Build your aromatics:

Melt butter in your large pot and add the chopped onion, leek, and celery, letting them soften gently for about 5 minutes until they're completely tender but still pale. This gentle cooking develops sweetness and creates the flavor foundation without browning.

Add potatoes and liquid:

Stir in the diced potatoes for a minute so they get a light butter coating, then pour in the reserved poaching milk and stock. Bring the pot to a boil, then reduce heat and let it simmer for 15–20 minutes until the potatoes are tender enough to break apart with a spoon.

Blend to silky perfection:

Remove from heat and use your hand blender to blend partially—you're aiming for a velvety texture with some small potato chunks still visible, not a smooth purée. If you don't have a hand blender, you can carefully blend half the soup in a regular blender and stir it back in.

Add the fish and cream:

Flake the poached haddock into bite-sized pieces with a fork, checking carefully for any small bones, then add it to the pot along with the double cream. Gently reheat for 2–3 minutes without letting it boil, so the cream stays silky and the fish doesn't toughen.

Finish and serve:

Taste and season with salt and pepper—remember the haddock already carries saltiness—then ladle into bowls and scatter fresh chives over the top. The green of the chives against the pale cream is the final beautiful touch.

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I've learned that this soup becomes the thing people ask you to make again, the one they describe to friends as "that creamy soup with fish." It's unpretentious enough to serve on a Tuesday night, but impressive enough to bring to the table when you want someone to feel truly cared for.

Why This Soup Works So Well

The genius of this soup is that it builds in layers—the milk poach flavors the cooking liquid while tenderizing the fish, the gentle sauté of vegetables creates sweetness without color, and then the potatoes do the double work of thickening and adding substance. By the time you blend it, you have a base that's already complex, so the cream just needs to come in and make everything feel luxurious. It's almost impossible to overcomplicate because the technique is so straightforward.

Serving and Pairing Ideas

Serve this soup in warmed bowls with crusty bread torn into chunks for soaking—the bread is essential because it catches the cream and transforms each bite. A side salad of bitter greens cuts through the richness beautifully, or you can go the other direction and serve it with crispy bacon scattered on top, which adds salt and texture that makes people keep coming back to their spoon.

Kitchen Secrets and Substitutions

If you can't find smoked haddock, smoked cod works just as well and sometimes costs less—the logic is identical, you're just trading one white fish smoke for another. For a thicker soup that feels more substantial, add an extra potato to the pot, or if you like it thinner and lighter, add more stock gradually until it feels right to you. This soup also freezes beautifully for up to three months; thaw it overnight and gently reheat without boiling.

• Keep the fish skin and bones to make stock another time—they're liquid gold that your future soup-making self will thank you for.
• If your hand blender isn't powerful, let the soup cool slightly before blending so it's safer to handle and easier to work with.
• Taste the soup before you finish it and adjust the seasonings one more time—that final tasting is what separates good soup from the kind people remember.

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This soup reminds me that cooking doesn't have to be complicated to be meaningful—sometimes the most comforting meals come from treating good ingredients gently and knowing when to stop. Make it for someone, and watch how a simple bowl of creamy soup becomes a moment they remember.

Recipe Questions & Answers

→ Can I use a different type of fish?

Yes, smoked cod or another white fish can be substituted to achieve a similar flavor and texture.

→ How can I thicken the soup further?

Blend the soup more thoroughly or add an extra potato during cooking to enhance thickness.

→ What herbs work best in this soup?

Fresh chives and bay leaf add aromatic depth, but parsley or dill can also complement the flavors.

→ Is it suitable for gluten-free diets?

Yes, the ingredients are naturally gluten-free, but be cautious with stock or sides that may contain gluten.

→ How do I avoid overcooking the fish?

Poach the smoked haddock gently in milk until just cooked, then add it back at the end to warm without boiling.