| Prep: 30 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 306 | 16g | 9g | 18g |
| sugars | fibre | protein | salt |
| 7g | 2g | 24g | 1.2g |
Why I Love Canadian Smoked Haddock and Potato Soup
Today, my kitchen wafted with the savory aroma of Smoked Haddock and Potato Soup, a delightful Canadian recipe that I’ve recently come across. 
There’s something intrinsically soothing about the blend of smoked haddock, buttery potatoes, and velvety cream. Each spoonful sends a ripple of warm comfort through the body, reminiscent of the wholesome meals I used to enjoy back home in Nebraska.
The Taste of Comfort
Being raised in the heartland of Nebraska, I have a natural fondness for comfort foods that feed the soul as well as the tummy. There’s a certain simplicity that attracts me to these meals – they’re not about being over-the-top fancy or excessively unique. Instead, they revolve around good quality ingredients, cooked with love and patience. The Smoked Haddock and Potato Soup is no different. It infuses the traditional warmth of Midwestern comfort with a Canadian twist.
Despite not having fish-based soups frequent the Nebraska dinner-table often, there is an undeniable homely touch to this recipe. Perhaps it’s the butter-soaked, finely chopped onions, reminiscent of various cozy soups mom used to prepare. Or maybe it’s the velvety texture created by the whole milk and heavy cream that reminds me so much of our farm-to-table freshness.
Finding Inspiration
One can’t discuss smoked haddock without paying tribute to the culinary genius, Jaques Pépin. Although the French chef isn’t the originator of this flexible dish, his methods with fish have always been a source of inspiration for me. I found a few techniques from one of Pepin’s famous chowders to be immensely helpful while preparing this soup.
If you’re looking for dishes that pair well with this Smoked Haddock and Potato Soup, I personally enjoy it alongside a fresh, crisp green salad or a warm baguette, just out of the oven. The contrast of textures and flavors brings out the best in this hearty soup and results in a perfectly balanced meal.
Indeed, whether it’s a chilly winter evening or a casual weekend lunch, this Smoked Haddock and Potato Soup stands as a testament to the simple joys of comfort food. It is hearty, flavorful, and, above all, redolent of home.
What You’ll Need
- 1 lb smoked haddock fillets
- 2 tablespoons butter
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and cubed
- 2 cups vegetable stock
- 2 cups whole milk
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 green onions, sliced
Method
Step One
Begin by partially defrosting the smoked haddock fillets if frozen. Once semi-defrosted, cut the fillets into medium-sized cubes. Set them aside for now.
Step Two
In a large saucepan, melt the 2 tablespoons of butter over medium heat. Once the butter is fully melted, add the finely chopped large onion and minced garlic cloves into the pot. Stir them around and let them sauté until they turn soft and golden brown.
Step Three
Add the peeled and cubed potatoes into the mixture. Continue stirring and let the potatoes cook for a further 5 minutes.
Step Four
Pour in the 2 cups of vegetable stock into the pot with the potatoes, onion, and garlic. Bring this mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes, or until the potatoes are soft.
Step Five
While the soup mixture is simmering, add the cubed haddock pieces into the pot. Let them cook in the simmering soup for about 10 minutes, or until they’re fully cooked. At this point, the haddock should be easy to flake with a fork.
Step Six
Add the 2 cups of whole milk and 1 cup of heavy cream to the pot. Stir everything well to combine and let it heat through. Don’t let the soup boil after adding the milk and cream as it can cause the milk to curdle.
Step Seven
Finally, add parsley, salt, black pepper, and green onions to the soup. Let them simmer for a further 1-2 minutes for the flavors to meld together.
Now, your Smoked Haddock and Potato Soup is ready to serve hot! Enjoy it with a sprinkle of fresh parsley or green onions on top for garnish, if desired.
