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Potato, Smoked Haddock and Leek Soup

Andrew FairlieThis recipe for Potato, Smoked Haddock and Leek Soup by Andrew Fairlie comes from Albert Bartlett (, Britain’s leading grower and packer of root vegetables. A family business for more than 50 years, they are fiercely committed to natural farming with minimum interference.

When the prestigious Michelin Guide bestowed Andrew Fairlie@Gleneagles with its coveted two star status, Andrew was the only chef in Scotland to receive the honour.
It crowned a remarkable six months for him.
The July before, he had been asked to cook for Bush, Blair and Berlusconi, etc at the G8 conference, wringing praise from that celebrated food critic, Jacques Chirac.

This is just one of the range of recipes he has created to take advantage of the Rooster potato’s unique texture and flavour.

Ingredients for Potato, Smoked Haddock and Leek Soup

600g peeled Roosters, cut into large dice (2cm)
600g undyed smoked haddock
1 finely chopped onion
3 sliced leeks
750ml water
75ml double cream
25g butter
4 sliced spring onions
bouquet garni

How to make Potato, Smoked Haddock and Leek Soup

  • Place the haddock, chopped onion, and bouquet garni into a saucepan. Cover with water and bring to a simmer. Skim the surface of any froth and simmer for 5 minutes.
  • Lift the haddock from the pan and remove any skin and bones. Flake the haddock and return the skin and bones to the water. Simmer for 20 minutes.
  • Strain the fish stock.
  • Melt the butter in a heavy saucepan, add the washed and sliced leeks, and cook until just soft. Then add the potatoes and cook for another 3 minutes.
  • Add the fish stock and simmer gently until potatoes are tender.
  • Add the double cream and bring to the boil.
  • Add the haddock and check for seasoning.
  • Divide into bowls and sprinkle the spring onions on top.

Potato, Smoked Haddock and Leek Soup

Serves 4