Smoked Fish, Leek and Potato Soup - River Cottage
Indulge in this creamy smoked fish and potato soup. Ready in just half an hour, it's a soothing and comforting dish that's utterly delicious.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rivercottage.net.
Ingredients
- 300g smoked pollack or smoked haddock fillet
- 650ml fish or vegetable stock
- A large knob of butter
- 2 large leeks, trimmed, washed and finely sliced
- 500g potatoes, peeled and cut into 4–5mm cubes
- 4 tablespoons double cream
- Sea salt and freshly ground black pepper
- Finely chopped parsley, to finish (optional)
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