This rich and tasty soup couldn't be easier to make and is one of the finest soups in the world to try on a cold night in.
Place the chicken stock in a large pan and bring to a gentle simmer. Melt the butter in a separate, large, heavy saucepan. Add the onion, leek and potato and cook without colouring over a high heat for 10 minutes, stirring constantly.
Bring the simmering stock to the boil. Then add the stock to the sweated vegetables and bring back to the boil. Cover and cook over a medium heat for 12 minutes. Add in the double cream and cook for 2 minutes. If using single cream or half-fat crème fraiche, then heat through gently instead of bringing to the boil as otherwise it will curdle.
Using a ladle, transfer the soup to a jug blender or food processor and blitz until smooth, doing this in a few stages if needed.
Pour the soup into a fine sieve over a large serving bowl and use the ladle to press the soup through the sieve; doing this in a few stages if needed. Return to the saucepan and bring to the boil briefly.
Add the chives to the soup and mix in. Divide the smoked haddock among 6 serving bowls ladle over the hot soup (the heat from which will cook the smoked haddock through) and serve.
See more Soup recipes