Some call it Cullen Skink, others Smoked Haddock Chowder. No matter what you call it, our hearty and delicious Smoked Haddock and Potato Soup just the thing to warm you up on a cold day.
1 small onion, finely chopped
1 leek chopped
1 rasher back bacon, chopped
2 tbsp plain flour
1 bay leaf
350g smoked haddock fillets
450g mashed potatoes
8 tbsp double cream
Fresh, chopped parsley
Salt and pepper
1. Melt the butter in a large saucepan over a medium heat and add the chopped onion, leek and bacon. Cook for 5 minutes stirring frequently until soft and pale.
2. Stir in the flour and cook for 2 minutes. Remove from the heat and gradually add the milk stirring constantly. Add the bay leaf, parsley and season to taste and then bring to the boil then reduce the heat and simmer for 15 minutes.
3. Rinse the haddock fillets and cut into small cubes, then add to the soup and cook for a further 15 minutes until the fish is tender and cooked through. Add the mashed potatoes and stir in the cream, cook for a couple of minutes and discard the bayleaf.
4. Remove from the heat and ladle into large bowls and garnish with some fresh parsley.