Jutlandic Smoked Haddock and Leek Potage
A creamy, deeply savory soup featuring smoked haddock and fresh leeks, simmered to perfection with a touch of dill. This general-inspired soups ready in about 35 minutes pairs smoked haddock fillets, vegetable stock, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz smoked haddock fillets
- 2 medium, white parts only, thinly sliced leeks
- 4 cups vegetable stock
- 1/2 cup heavy cream
- 2 tbsp fresh, finely chopped dill
- 2 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
- Step 1: Melt 1 tbsp butter in a medium pot over medium heat. Add sliced leeks and cook for 5 minutes until softened but not browned, stirring occasionally.
- Step 2: Sprinkle flour over leeks and stir constantly for 1 minute to form a roux, then slowly whisk in 2 cups vegetable stock until smooth.
- Step 3: Add smoked haddock fillets, remaining 2 cups vegetable stock, salt, and pepper. Simmer gently for 12 minutes until fish is opaque and flakes easily.
- Step 4: Remove haddock and flake into small pieces, discarding skin and bones. Return fish to pot, add heavy cream, and stir in 2 tbsp fresh dill. Cook for 3 more minutes until heated through, stirring gently to avoid curdling.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Jutlandic Smoked Haddock and Leek Potage take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Jutlandic Smoked Haddock and Leek Potage?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep smoked haddock fillets from drying out.
Can I substitute ingredients in Jutlandic Smoked Haddock and Leek Potage?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Jutlandic Smoked Haddock and Leek Potage for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Jutlandic Smoked Haddock and Leek Potage?
General soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Very good for a 20-minute recipe. Would bump up the spice level though.
