Leek and Potato Soup with Smoked Haddock, Chives and Crème Fraiche

(Serves 4)

Ingredients

5 Leeks

4 Maris Piper Potatoes,  peeled and diced

1 Onion, peeled and chopped

1 pint Milk

Olive oil

1 1/2  pint Vegetable Stock

1 skinless fillet Natural

Smoked Haddock

1 small bunch of Chives

Crème Fraiche

Salt and Pepper

In a large saucepan, gently fry the onion until soft. Cut off the green part of the leek and place to one side. Chop the white stem of the leek and add to the onions. Fry for a few minutes and then add the diced potatoes and continue to cook for another 5 minutes. Pour in the vegetable stock and turn down to a simmer. 

Place the smoked haddock in a separate pan and cover with the milk, place on the stove on a low flame and gently poach until it is almost cooked, then take off the heat

Check the Leek and Potatoes to see if they are soft. If so, place in a blender with the stock. Gradually add the green part of the leek as you blend; this gives a nice green colour and a strong flavour of leek to the soup. Season with salt and pepper. When ready to serve, add a small amount of the milk from the haddock to the soup; this gives it a lift of flavour. Pour into warmed soup bowls and flake in the Haddock. Top with a small amount of crème fraiche and a generous sprinkle of chives – the perfect winter warmer! Thanks to Mark Osborne who shared this recipe in SE10 Magazine