Smoked Haddock and Potato Soup

Smoked Haddock and Potato Soup

Smoked Haddock and Potato Soup is a rich and creamy dish with the perfect balance of smokiness from the haddock and the comforting texture of potatoes.

The soup has a subtle depth of flavor, making it perfect for colder days when you need something both hearty and flavorful. The combination of fish, potatoes, and cream creates a velvety smooth soup that is satisfying without being overly heavy.

Here’s a simple recipe for Smoked Haddock and Potato Soup:

Smoked Haddock and Potato Soup Recipe

Ingredients:

Smoked haddock fillets: 2-3 fillets (about 300g)

Potatoes: 3 medium, peeled and diced (waxy potatoes like Yukon Gold are best)

Onion: 1 medium, chopped

Leek: 1 medium, sliced (optional, for extra flavor)

Garlic: 2 cloves, minced

Vegetable or fish stock: 4 cups

Milk: 1 cup (or cream for a richer version)

Butter: 2 tablespoons

Fresh thyme: 1 teaspoon (or dried thyme)

Bay leaf: 1 (optional)

Salt and pepper: to taste

Fresh parsley: chopped, for garnish

Lemon juice: 1 teaspoon (optional, for brightness)

Instructions:

Prepare the Ingredients:

Peel and dice the potatoes. Chop the onion and leek (if using), and mince the garlic. Set the smoked haddock fillets aside.

Poach the Haddock:

In a separate pan, place the smoked haddock fillets and cover with cold water. Bring to a gentle simmer over medium heat and cook for about 5-7 minutes, until the fish is cooked through. Remove the fish from the pan and set it aside to cool slightly. Reserve the cooking liquid for later use.

Sauté the Vegetables:

In a large pot, melt the butter over medium heat. Add the chopped onion and leek (if using), and sauté for about 5 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Add the Potatoes and Stock:

Add the diced potatoes to the pot, followed by the vegetable or fish stock. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the potatoes are tender.

Flake the Haddock:

While the potatoes are cooking, use a fork to flake the cooked haddock into bite-sized pieces, discarding any skin and bones.

Combine the Haddock and Milk:

Once the potatoes are tender, add the flaked haddock to the pot, along with the reserved cooking liquid from the haddock (if you prefer a thinner soup, you can use all of the cooking liquid). Stir in the milk (or cream for a richer soup) and fresh thyme. Simmer for another 5 minutes to let the flavors combine.

Season the Soup:

Taste the soup and adjust the seasoning with salt and pepper as needed. Add a squeeze of lemon juice for brightness if desired.

Serve:

Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with a slice of crusty bread or a side of salad.

Tips:

For extra flavor: You can add a small amount of white wine to the pot when sautéing the vegetables or a dash of smoked paprika to enhance the smokiness of the haddock.

For a creamier texture: If you prefer a thicker soup, you can blend part of the soup using an immersion blender and leave some chunks of potato for texture.

Vegan alternative: If you want a vegetarian version, substitute the smoked haddock with smoked tofu or mushrooms for an earthy flavor.

Smoked Haddock and Potato Soup is a satisfying and delicious meal that’s full of flavor and perfect for colder weather. The smokiness of the haddock pairs beautifully with the creamy, earthy potatoes, making it a comforting classic that’s sure to be enjoyed by all.