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Fish, Meal soups and plant based

Leek and potato soup with smoked haddock

Leek and potato soup with smoked haddock is a one bowl meal for 4 people, ready in 40 minutes, easy to make, for about €3.10 per serving. The key is poaching the haddock in warm milk before blending, which infuses the whole soup with a gentle smoky flavor without making it too salty.

Tonight, a soft leek soup with flaked smoked haddock, bringing that gentle hint of sea and smoke.

Leek and potato soup with smoked haddock
Total time
40 min
Difficulty
Easy
Cost per person
€3.10
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

This soup brings together soft leeks and potatoes with the smoky flavor of haddock, giving it real character without feeling heavy. Heavy cream rounds everything out, and a long blend gives it a silky, almost velvety texture on the spoon. Fresh chives add just the right lift right before serving.

It is the kind of dish to make on a cold weeknight, or to open a relaxed Sunday meal without much fuss. Mon Chou suggests it for adults who enjoy briny, oceanic flavors, served with slices of country bread for a complete, comforting dinner.

The ingredients

4 people

Fruits and vegetables

  • Leeks 4
  • Potatoes 3
  • Onion 1
  • Chives 1 bunch

Fish counter

  • Smoked haddock 400 g

Dairy

  • Milk 30 cl
  • Heavy cream 10 cl
  • Butter 20 g

Bakery

  • Country bread 8 slices

Pantry

  • Pepperoften in the pantry 1 pinch

Allergens Fish, Lactose, Gluten

The step by step recipe

  1. Poach the haddock in warm milk with a little water, remove it, take off the skin and bones, and flake the flesh. 8 min

    Keep the poaching milk, it gives the soup a delicate smoky flavor.

  2. Melt the butter, add the sliced leeks and onion along with the diced potatoes, and let them sweat. 6 min

    Stir occasionally, the leeks shouldn't brown.

  3. Pour in the poaching milk and add water to cover, then let it cook. 20 min

    Don't add salt, the haddock is already very salty.

  4. Blend the soup with the cream until smooth.

    Blend for a while to get a velvety texture.

  5. Pour into bowls, add the flaked haddock on top, a turn of pepper, the chopped chives, and serve with the bread.

    Save a bit of haddock for the top, it stays visible and looks appetizing.

Our tips to get it right

  • Pick naturally smoked haddock without added coloring, it holds together better when cooked and tastes cleaner.
  • Cut the potatoes into small, even cubes so they cook at the same rate as the leeks.
  • Taste before adding any salt, the haddock and its poaching milk already season the soup plenty.

The variations

  • Swap the haddock for smoked cod or smoked salmon for a slightly less salty version.
  • For a vegetarian version, skip the haddock and add a touch of smoked paprika to bring back some color and a mild smoky note.
  • For kids, blend everything together including the haddock, so they get a smooth soup with no pieces to pick out.

What to serve it with

  • Toasted country bread
  • A light green salad
  • A chilled dry cider

Storage

The soup keeps for 2 to 3 days in the fridge in a sealed container. It freezes well before you add the cream, which is best stirred in when reheating. Warm it gently over low heat, stirring often, so the cream doesn't split.

Questions about this dish

Can I use a different smoked fish instead of haddock?

Yes, smoked cod or smoked salmon both work well. Adjust the salt since not all smoked fish have the same intensity.

Can I make this soup ahead of time?

Yes, prepare the vegetable base and haddock the day before, then blend in the cream right before serving to keep the texture smooth.

Does this soup freeze well?

It freezes better without the cream, which you add only when reheating. This keeps the texture from breaking down during thawing.

How do I keep the soup from turning out too salty?

Never add salt while cooking, the haddock and its poaching milk already bring all the salt you need. Taste only at the end before serving.

How long does it take to make a leek and potato soup with smoked haddock?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a leek and potato soup with smoked haddock?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a leek and potato soup with smoked haddock cost?

About €3.10 per serving, or €12.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose, gluten. Always check the labels of the products you buy.

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