Creamy Potato Smoked Haddock

There's something about the smell of smoked haddock gently infusing into warm milk that stops me mid-thought every time. I discovered this soup on a grey Scottish afternoon when a fishmonger's package arrived unexpectedly, and I had nothing but potatoes and cream in the house. What started as improvisation became something I now make whenever I need comfort in a bowl.

I made this for my neighbor last winter when she was getting over the flu, and watching her face when she tasted it reminded me why simple food matters. She asked for the recipe before she'd even finished the bowl, which felt like the highest compliment.

Ingredients

• Smoked haddock fillet (350 g): Look for skinless, boneless pieces; the smoke gives this soup its whole personality, so don't skip it or swap it for unsmoked fish.
• Whole milk (500 ml): This becomes your poaching liquid and flavor base, so don't use anything watered down.
• Potatoes (400 g): Waxy varieties hold their shape beautifully; floury ones will break down into cream, which is fine if you prefer a thicker soup.
• Onion (1 medium): Finely chopped so it softens into almost nothing, building sweetness beneath everything else.
• Leek (1, white part only): The pale inner layers are sweeter and milder than the dark green tops.
• Celery stalk (1): Just one adds freshness without drowning out the fish.
• Fish or vegetable stock (500 ml): Quality matters here; a thin or overly salty stock will throw off the whole balance.
• Double cream (100 ml): Added at the end to give the soup its silky finish without curdling from heat.
• Bay leaf (1): Works with the milk to mellow the smoke slightly.
• Fresh chives (2 tbsp): Scattered on top, they provide a brightness that cuts through richness.
• Unsalted butter (2 tbsp): Your cooking fat; unsalted lets you control seasoning completely.
• Salt and black pepper: Add gradually; smoked fish is already salty.

Instructions

Poach the haddock gently:

Place the smoked haddock in a saucepan with milk and bay leaf, then bring it slowly to a simmer over medium heat. Let it cook for 7 to 8 minutes until the flesh turns opaque and flakes easily when tested with a fork. Remove the fish to a plate, strain the milk into a jug, and discard the bay leaf.

Build your flavor base:

Melt butter in a large pot over medium heat, then add the chopped onion, sliced leek, and diced celery. Stir gently for about 5 minutes, listening for a soft sizzle; you want them tender and fragrant, never colored or caramelized. This is where the sweetness starts.

Add potatoes and liquid:

Stir the diced potatoes through the softened vegetables for 2 minutes to coat them in butter. Pour in the reserved poaching milk and the stock, then bring the whole pot to a rolling boil before dropping the heat to a simmer. Let it bubble gently for 15 to 20 minutes until the potatoes are completely tender when pierced with a knife.

Blend for texture:

Remove the pot from heat and use a hand blender to blend about half the soup, leaving plenty of chunks so you still feel the potato. This creates creaminess without making it feel over-processed.

Bring the fish back:

Flake the cooled haddock into bite-sized pieces, checking carefully for any hidden bones. Stir it into the soup along with the double cream, then warm everything through gently for 2 to 3 minutes without letting it boil, which would split the cream.

Season and serve:

Taste as you add salt and pepper; remember the fish is already smoked and briny. Ladle into warm bowls and scatter chopped chives across the top like confetti.

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Years ago, I made this for a dinner party and watched someone who claimed to hate fish eat three bowls without realizing what they were eating. The smoke is gentle enough that it doesn't announce itself loudly; it just adds a whisper of something complex underneath.

Why This Soup Feels Like Home

There's something deeply restorative about food that combines the sea and the earth. Smoked fish speaks of tradition and patience, while potatoes anchor you with their quiet reliability. Together in cream and broth, they create something that warms you from your fingers to your toes on the kind of day when the sky is all shades of grey.

The Secret Ingredient: Milk as Medicine

Using milk as your poaching liquid instead of water or stock does something quiet and important. It pulls the fish's natural sweetness forward while mellowing the smoke, creating a base that feels almost silky before you add a single drop of cream. This is a technique borrowed from old Scottish and Scandinavian kitchens, where cooks knew that milk and fish belong together.

Serving and Customizing

This soup is complete as it is, but it loves a few simple additions that let you make it your own. A thick slice of crusty bread torn into the bowl soaks up every last bit of flavor, while a sprinkle of crispy bacon adds contrast and a salty crunch. Some nights I serve it with a small dollop of sour cream swirled on top, which adds brightness against the richness.

• If you prefer a thicker soup, blend it more thoroughly or stir in an extra diced potato that you've cooked separately.
• Smoked cod works beautifully if you can't find haddock, though the flavor will be slightly stronger.
• Make it a day ahead if you like; reheat gently and add the cream fresh just before serving so it stays silky.

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This soup teaches you something about restraint and trust. There are no complicated techniques, no long ingredient lists, no stress—just good ingredients speaking clearly together. Make it for someone you care about, and you'll understand why it stays in their memory long after the bowl is empty.

Recipe FAQs

→ How do I poach smoked haddock gently?

Simmer the haddock in milk with a bay leaf for 7–8 minutes until just cooked to retain moisture and delicate texture.

→ Can I substitute the vegetables used?

Leek, onion, and celery provide mild, aromatic flavors, but similar mild vegetables can be used to maintain balance.

→ What is the best way to achieve a creamy texture?

Partially blending the soup and folding in double cream creates a smooth yet textured finish with luxurious richness.

→ How can I make the dish thicker?

Blend more thoroughly or add an additional diced potato before simmering to increase the body of the dish.

→ Are there alternative fish options?

Smoked cod or other firm white fish can replace smoked haddock without altering the flavor profile much.

→ What tools are essential for preparation?

A saucepan for poaching, a large pot for cooking, and a hand blender for the desired texture are key tools.