Smoked Haddock, Leek And Potato Soup - cooking recipe

Ingredients

30 g butter
3 leeks, washed and finely sliced
300 g potatoes, cut into cubes
450 ml milk
300 ml stock
600 g smoked haddock, cut into bite sized chunks
ground pepper

Preparation

Fry the leeks gently in the butter for 5 minutes then stir in the potatoes.
Add the milk and stock and season with black pepper; Cover and simmer for 15 minutes or till the potatoes are tender.
Squash the potatoes a bit with the back of a spoon if you'd like your soup slightly thicker.
Gently lower the haddock chunks into the pan and simmer gently for five minutes.
Ladle into bowls and serve with crusty bread.