Creamy Potato Smoked Haddock

There's something about the smell of smoked haddock poaching in milk that instantly transports me back to a grey Scottish afternoon, sitting in my aunt's kitchen while she stirred a pot with the kind of gentle patience that made everything taste better. She never rushed it, never crowded the pan, just let the fish soften into clouds of flake while the bay leaf whispered its subtle presence. That soup became my comfort anchor, the one I turn to when the weather dips and my mood follows, and somehow it tastes exactly like belonging.

I made this for a friend who'd had a rough week, and I watched her face soften with the first spoonful in a way that reminded me why food matters so much. She asked for the recipe before she'd finished the bowl, and now it's become her go-to when she needs to feel anchored again. That's when I knew this soup wasn't just about technique—it was about knowing exactly when someone needs warmth served in a bowl.

Ingredients

• Smoked haddock fillet (350 g), skinless and boneless: This is the soul of the soup; look for pale golden fish with a gentle smoke, not aggressive or overly salty. Ask your fishmonger to remove the skin and check for bones, it saves you work and ensures silky texture.
• Whole milk (500 ml): The poaching liquid becomes part of the soup's body, so use milk you'd drink yourself—it matters more than you'd think.
• Potatoes (400 g), peeled and diced: Cut them smaller than you think necessary; they soften faster and blend more evenly, creating that velvety base.
• Onion (1 medium), finely chopped: The sweet foundation that makes everything taste intentional.
• Leek (1, white part only), sliced: Leeks add a gentle allium note that's milder than onion; the white part is where the real sweetness lives.
• Celery stalk (1), diced: A quiet flavor builder that nobody tastes directly but everyone notices when it's missing.
• Fish or vegetable stock (500 ml): Quality matters here because there's nowhere for it to hide; avoid the salty stuff and taste as you go.
• Double cream (100 ml): Don't skip this or substitute it with single cream; the fat is what makes the texture sing.
• Bay leaf (1): Poach it with the fish, then remove it completely—its job is subtle seasoning, not lingering presence.
• Fresh chives (2 tbsp), finely chopped: Bright and oniony, they're the final note that lifts everything.
• Salt and black pepper, to taste: Add incrementally; smoked fish is already salty, so you need less than you'd expect.
• Unsalted butter (2 tbsp): For sautéing without competing with the smoked fish's delicate flavor.

Instructions

Poach the haddock in milk:

Place the smoked haddock in a saucepan with the milk and bay leaf, then bring it to a gentle simmer—you want tiny bubbles, not a rolling boil. Let it poach for 7 to 8 minutes until the fish loses its translucence and flakes apart easily; you'll know it's done when it smells sweet rather than fishy.

Sauté the base vegetables:

Melt butter in a large pot over medium heat, then add the onion, leek, and celery. Stir gently for about 5 minutes until they're soft and glassy but not browned; this slow approach coaxes out their sweetness rather than caramelizing them into something different.

Build the soup body:

Add your diced potatoes and stir for 2 minutes to coat them in butter, then pour in the reserved poaching milk and stock. Bring it to a boil, then lower the heat and simmer for 15 to 20 minutes until the potatoes are completely tender and start to break at their edges.

Blend for velvety texture:

Remove the pot from heat and use a hand blender to pulse the soup—you want it creamy but with some potato texture remaining, not a smooth purée. This takes judgment; do it in short bursts and check between each one.

Finish with fish and cream:

Flake the cooled smoked haddock into bite-sized pieces, checking carefully for any hidden bones, then add it to the soup with the double cream. Gently reheat for 2 to 3 minutes without letting it boil, which would make the cream separate and the fish tough.

Season and serve:

Taste as you season with salt and pepper, remembering that the fish and stock already contribute saltiness. Ladle into bowls and scatter chives across the top for color and fresh onion bite.

Save

I remember the exact moment this soup stopped being just dinner and became a ritual, when my partner came home and said he could smell it from the hallway and suddenly everything felt manageable again. Food doesn't fix problems, but it can remind you that care still exists, and that counts for something.

Why Smoked Haddock Matters

Smoked haddock brings a depth that fresh fish simply can't match, a gentle smoke that lingers without overpowering the vegetables and cream. The poaching technique is key because it transfers that flavor directly into the milk, which then becomes the soup's foundation. It's the difference between a nice potato soup with fish in it and a true smoked haddock soup.

The Art of the Partial Blend

Blending soup is personal—some people want it completely smooth, others want chunks they can actually taste. This recipe lives in the middle, where you get that luxurious mouthfeel but still feel the potato and pieces of flaked fish. Start conservatively; you can always blend more, but you can't unblend something, and the texture carries as much of the experience as the flavor does.

Making It Your Own

This soup is sturdy enough to bend without breaking, which is part of its charm. Try adding a pinch of smoked paprika for depth, or float a poached egg on top for something richer. You can make it thicker by adding an extra potato or blending more thoroughly, or thinner by adding a splash of extra stock when you reheat it.

• If you can't find smoked haddock, smoked cod works beautifully and brings a slightly sweeter character.
• Crispy bacon crumbled on top adds a textural contrast that makes each spoonful more interesting.
• Make it a day ahead and reheat gently; the flavors deepen and integrate overnight.

Save

This soup is comfort that tastes like someone who knows you well spent time in the kitchen thinking about what you needed. Serve it with crusty bread for soaking, a glass of something dry, and the knowledge that some of the best meals in life are the simple ones.

Recipe Questions & Answers

→ What type of fish works best in this soup?

Skinless, boneless smoked haddock fillets provide a rich, smoky flavor and tender texture, perfect for this dish.

→ Can I substitute the smoked haddock with other seafood?

Yes, smoked cod or other firm white fish can be used for a similar texture and taste profile.

→ How can I thicken the soup if desired?

Blend the mixture more thoroughly or add an extra diced potato to increase thickness without altering flavors.

→ What herbs complement the flavors in this preparation?

Fresh chives are added at the end for a mild onion aroma, while a bay leaf infuses subtle depth during poaching.

→ Is there a best way to avoid overcooking the fish?

Poach smoked haddock gently until just cooked, about 7–8 minutes, to keep it tender and flaky.