Creamy Potato Smoked Haddock (Printable)

Velvety mix of potatoes, smoked haddock, and herbs with a creamy finish for a comforting dish.

# Ingredient List:

→ Seafood

01 - 12.3 oz smoked haddock fillet, skinless and boneless
02 - 2 cups whole milk

→ Vegetables

03 - 14.1 oz potatoes, peeled and diced
04 - 1 medium onion, finely chopped
05 - 1 leek, white part only, sliced
06 - 1 celery stalk, diced

→ Liquids

07 - 2 cups fish or vegetable stock
08 - 3.4 fl oz double cream

→ Herbs & Seasonings

09 - 1 bay leaf
10 - 2 tbsp fresh chives, finely chopped
11 - Salt and black pepper, to taste

→ Fats

12 - 2 tbsp unsalted butter

# Directions:

01 - Place the smoked haddock in a saucepan with the milk and bay leaf. Bring gently to a simmer and poach for 7 to 8 minutes until just cooked. Remove haddock and set aside. Strain and reserve the milk; discard the bay leaf.
02 - Melt the butter in a large pot over medium heat. Add onion, leek, and celery and sauté gently for 5 minutes until softened but not browned.
03 - Add the diced potatoes to the pot and stir for 2 minutes. Pour in the reserved poaching milk and the stock. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until potatoes are tender.
04 - Remove from heat. Using a hand blender, blend the soup partially, leaving some texture intact.
05 - Flake the smoked haddock into bite-sized pieces, discarding any bones. Add to the soup along with the double cream. Gently reheat for 2 to 3 minutes without boiling.
06 - Season with salt and black pepper to taste. Ladle into bowls and garnish with chopped chives.

# Expert Tips:

01 -
  • It tastes restaurant-quality but comes together in under an hour, making weeknight dinners feel indulgent without the fuss.
  • The creamy texture hides its simplicity—people will assume you've spent far more effort than you actually have.
  • Smoked haddock does all the flavor work, so even if you're not confident in the kitchen, this soup practically cooks itself.
02 -
  • Never let the soup boil once you've added the cream—boiling breaks down the fat and makes it look grainy instead of luxuriously silky.
  • Strain and reserve the poaching milk carefully; that's where all the subtle haddock flavor lives, and it's too precious to waste.
  • If you accidentally add too much salt, stir in a splash of unsalted stock or even cold milk to dilute it—this soup is forgiving if you catch it early.
03 -
  • Buy your smoked haddock from a fishmonger if you can—they'll point you toward the best quality and often have smaller bones already removed.
  • Chop your vegetables the night before and store them in the fridge so the actual cooking time becomes even shorter on the day you're making it.

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