Haddock, Leek & Potato Soup

leek and potato soup
Prep Time


Cook Time

Resting Time

Total Time



  • none
  • 2 leeks, trimmed and thinly sliced
  • 1 lbs potatoes, peeled and cut into ½” chunks
  • 1 ¾ cup milk
  • 1 ¼ cup vegetable stock
  • 1 bay leaf
  • 1 Haddock fillet, cut into cubes
  • 1 bunch chives, garnish
  • 3 tbsp. olive oil
  1. Heat olive oil in a large pan and sautée the leeks and potatoes. Add salt and pepper to taste. Cook until leeks have softened.
  2. Add the milk, vegetable stock, and bay leaf, and bring to a boil. Simmer for 5 minutes or until the potatoes are tender (check with a fork).
  3. Add the fish and poach for about 5 minutes, until the fish becomes flakey.
  4. Garnish with chopped chives.
  5. Serve.