This leek and potato soup is smooth, velvety, and gently sweet from the leeks, with a satisfying, creamy body from the potatoes. It is an easy, reliable soup that tastes like it simmered all afternoon, but it comes together quickly on a weeknight. I finish it with a small splash of cream (optional) and a handful of crisp oven croutons for contrast. Total time is about 55 minutes, and it is very beginner-friendly.

Ingredients

For the soup

• 3 large leeks (about 600g), white and light green parts only
• 1 medium onion, finely chopped
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 garlic cloves, finely chopped (optional)
• 650g potatoes (Maris Piper, Yukon Gold, or King Edward), peeled and diced
• 1 litre vegetable or chicken stock, preferably hot
• 2 sprigs fresh thyme (or 1/2 tsp dried thyme)
• 1 bay leaf
• 150ml double cream or whole milk (optional, to finish)
• 1 1/2 tsp fine salt, plus more to taste
• Black pepper, to taste

For crunchy croutons (optional)

• 2 thick slices crusty bread (sourdough is great), cut into 1.5cm cubes
• 1 tbsp olive oil
• 1/4 tsp fine salt
• 1/4 tsp dried thyme (or a pinch of fresh thyme leaves)

To serve (optional)

• Chives, finely sliced
• Extra black pepper
• A swirl of cream or a drizzle of olive oil

How to Make Leek and Potato Soup

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a small tray with baking paper so the croutons crisp evenly and do not stick.
• Prep the leeks properly: Slice the leeks, then place them in a large bowl of cold water and swish well to release any grit. Lift the leeks out (do not pour the sandy water back over them) and drain thoroughly.
• Mix and bake the croutons: Toss the bread cubes with olive oil, salt, and thyme. Spread on the tray in a single layer and bake for 10 to 12 minutes, turning once, until crisp and golden. Set aside.
• Start the soup base: In a large saucepan or Dutch oven, melt the butter with the olive oil over medium-low heat. Add the leeks and onion, then cook gently for 10 to 12 minutes until soft and sweet. Stir often and keep the heat low so they do not brown.
• Add the potatoes and stock: Stir in the garlic (if using) for 1 minute. Add the diced potatoes, hot stock, thyme, bay leaf, and salt. Bring to a gentle simmer.
• Cook until tender: Simmer uncovered for 15 to 20 minutes, or until the potatoes are very soft when pierced with a knife. Remove the bay leaf and thyme sprigs.
• Blend (mix) until smooth: Use a stick blender to blend the soup directly in the pot until silky. If using a countertop blender, cool the soup for 10 minutes first, blend in batches, and vent the lid so steam can escape.
• Finish, cool slightly, and assemble to serve: Stir in the cream or milk (if using) and warm gently over low heat. Taste and adjust salt and pepper. Ladle into bowls, then top with chives, black pepper, and a handful of crunchy croutons.

Tips

How do I clean leeks so the soup is not gritty?

Slice first, then wash. Leeks trap sand between their layers, so soaking the sliced leeks in cold water and lifting them out is far more effective than rinsing under the tap.

How do I keep leek and potato soup from tasting bitter?

Bitter notes usually come from browning the leeks or using very dark stock. Cook the leeks over medium-low heat until soft, not golden, and use a mild stock. A small splash of cream also rounds out any sharp edges.

Why did my soup turn gluey after blending?

Over-blending can make potatoes gummy, especially with a high-speed blender. Blend only until smooth, and avoid blending for several minutes straight. A stick blender is very forgiving here.

How can I make it thicker or thinner?

For a thicker soup, simmer a few minutes longer before blending, or add an extra 100g of potato. For a thinner soup, add a splash of hot stock or milk until it is exactly the consistency you like.

Can I make this without cream?

Yes. The potatoes make it naturally creamy. Finish with whole milk, a drizzle of olive oil, or simply leave it as is and season well.

Serving Suggestions

• Serve with buttered crusty bread or a toasted cheese sandwich.
• Add a simple green salad with a sharp vinaigrette to balance the richness.
• Top with crispy bacon bits or pan-fried mushrooms for a heartier bowl.
• Make it dinner-worthy with roasted chicken, salmon, or sausages on the side.

Storage

Room temperature

Cool the soup quickly and do not leave it out for more than 2 hours (1 hour if your kitchen is warm). Transfer to containers once it stops steaming.

Refrigerator

Store in an airtight container for up to 4 days. Reheat gently on the hob over low heat, stirring often. If the soup thickens in the fridge, loosen with a splash of stock or water.

Freezing

Freeze for up to 3 months. For best texture, freeze before adding cream, then stir cream in after reheating. Defrost overnight in the fridge, or thaw in a saucepan over low heat, stirring regularly.

Nutrition

• Calories: 240 kcal
• Carbohydrates: 26 g
• Protein: 4 g
• Fat: 14 g
• Saturated fat: 8 g
• Sodium: 650 mg

Disclaimer: Nutrition values are estimates and will vary based on stock, dairy, and portion size.

FAQs

Leek and Potato Soup Recipe

Recipe by Milli RoseCourse: Soup, Lunch, DinnerCuisine: British, French-inspiredDifficulty: Easy

Servings

6

bowls

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

Calories

240

kcal

55

minutes

A smooth, creamy leek and potato soup with buttery leeks, tender potatoes, and optional crisp oven croutons. Easy, cozy, and perfect for lunch or dinner.

Ingredients

• 3 large leeks (about 600g), white and light green parts only, well washed and thinly sliced

• 1 medium onion, finely chopped

• 2 tbsp unsalted butter

• 1 tbsp olive oil

• 2 garlic cloves, finely chopped (optional)

• 650g potatoes (Maris Piper, Yukon Gold, or King Edward), peeled and diced

• 1 litre vegetable or chicken stock, hot

• 2 sprigs fresh thyme (or 1/2 tsp dried thyme)

• 1 bay leaf

• 150ml double cream or whole milk (optional, to finish)

• 1 1/2 tsp fine salt, plus more to taste

• Black pepper, to taste

Directions

• Wash and slice the leeks, then prep the onion, garlic, and potatoes.
• Melt butter with olive oil in a large pot. Add leeks and onion and cook gently until soft, 10 to 12 minutes.
• Stir in garlic (if using) for 1 minute, then add potatoes, thyme, bay leaf, salt, and stock.
• Simmer uncovered until potatoes are very tender, 15 to 20 minutes.
• Remove bay leaf and thyme sprigs. Blend until smooth using a stick blender or countertop blender.
• Stir in cream or milk (if using). Warm gently, then adjust salt and pepper.
• Serve hot with chopped chives and croutons if you like.

Notes

• Cook the leeks gently without browning to keep the flavour sweet and the soup pale.
• For the smoothest soup, blend while warm, then pass through a sieve (optional).
• Cool slightly before blending in a countertop blender, and never fill it more than halfway.

Cullen skink is a traditional Scottish soup that brings warmth and comfort to any table with its rich, creamy character. This iconic dish combines smoked haddock, potatoes, and onions in a luxurious broth that’s both humble and elegant. Simple enough for a weeknight supper yet impressive enough for entertaining, cullen skink requires no advanced cooking skills and comes together in about forty-five minutes. With its silky texture, bold smoky flavor, and satisfying depth, this classic soup tastes like it took hours to perfect, yet delivers restaurant-quality results with minimal effort.

Ingredients

For the Soup Base

• 450g smoked haddock fillets, skin removed
• 1 litre whole milk
• 600ml fish or vegetable stock
• 2 large onions, peeled and quartered
• 5 medium potatoes (about 750g), peeled and diced into small cubes
• 100g butter
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper

For Serving and Finishing

• 150ml double cream or single cream
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely snipped
• Crusty bread, for serving

How to Make Cullen Skink

Step 1: Prepare the Smoked Haddock

• Check the haddock: Place the smoked haddock fillets on a chopping board and run your fingers over them carefully to check for any small bones. Remove any you find using clean tweezers or a small knife. This simple step prevents unpleasant surprises in your finished soup.

Step 2: Make the Poaching Liquid

• Combine milk and stock: Pour the whole milk and fish or vegetable stock into a large, heavy-bottomed saucepan. Stir together gently and place over a medium heat. You’re creating the flavourful base that will define your soup.
• Heat gently: Bring the mixture to a gentle simmer. Do not allow it to boil vigorously, as this can cause the milk to scorch on the bottom of the pan and create an unpleasant flavour.

Step 3: Poach the Haddock

• Add the fish: Once the milk mixture is simmering gently, carefully place the smoked haddock fillets into the pan. They will float initially, which is normal. The fish needs to poach in this creamy liquid to infuse it with its distinctive smoky character.
• Poach for 5 minutes: Let the haddock poach for about 5 minutes. You’ll notice the flesh will begin to change from translucent to opaque and will flake easily with a fork when ready. The haddock should be just cooked through but still tender.
• Remove the fish: Using a slotted spoon, carefully lift the cooked haddock fillets from the liquid and set them aside on a clean plate. Let them cool slightly until you can handle them comfortably.

Step 4: Prepare the Vegetables

• Add onions: Quarter the peeled onions and add them to the simmering milk mixture. The onions will soften and become sweet as they cook, adding essential flavour and body to your soup.
• Add potatoes: Peel and cut your potatoes into small, even cubes about 1 centimetre in size. This uniform sizing ensures they cook at the same rate and break down at the right moment to thicken the soup naturally.
• Simmer vegetables: Add the diced potatoes to the milk mixture along with the onions. Continue simmering gently for about 15 to 20 minutes until both the potatoes and onions are completely soft and beginning to fall apart.

Step 5: Flake the Haddock

• Break the fish into flakes: Once the poached haddock has cooled enough to handle, use two forks or your fingers to break it into large, bite-sized flakes. Try to remove any remaining small bones. Set the flaked haddock aside until you need it.

Step 6: Thicken the Soup

• Mash the vegetables: Once the potatoes and onions are very soft, use a potato masher to gently crush them in the pan. You’re not making a purée, but rather breaking down the potatoes to naturally thicken the soup with their starch. Leave some small chunks for texture.
• Add butter: Cut the butter into small cubes and stir them into the soup. The butter will melt into the liquid, adding richness and helping to create that characteristic silky, creamy texture that defines authentic cullen skink.

Step 7: Return the Haddock and Season

• Add the flaked fish: Carefully stir the flaked haddock back into the soup. Fold it in gently so the pieces remain as large as possible. The fish will warm through in the hot broth.
• Season to taste: Add the sea salt and freshly ground black pepper. Taste the soup and adjust the seasoning if needed. Remember that smoked haddock is already quite salty, so taste before adding more salt.

Step 8: Add Cream and Finish

• Stir in the cream: Pour the double cream or single cream into the soup and stir gently to combine. Do not allow the soup to boil after adding the cream, as this can cause it to split or separate.
• Final garnish: Ladle the soup into warm bowls. Sprinkle each portion generously with chopped fresh parsley and snipped chives. Serve immediately with crusty bread for dunking.

Tips for Perfect Cullen Skink

Why does my soup look curdled or separated?

This usually happens when the temperature becomes too high after adding the cream. Always add cream to soup that is simmering gently, not boiling vigorously. Once the cream is added, keep the heat low and avoid bringing it back to a rolling boil. If separation occurs, whisk in a teaspoon of flour mixed with a little cold milk to help stabilise the soup.

How can I make the soup creamier without extra cream?

Let the potatoes cook a bit longer until they’re very soft, then mash them more thoroughly. This releases the potato starch, which naturally thickens and enriches the soup. You can also add an extra 100g of butter for additional richness, or use whole milk instead of a mixture of stock and milk for a naturally creamier result.

What if I can’t find smoked haddock?

Smoked cod, smoked whiting, or smoked mackerel can be used as alternatives. Each will give a slightly different flavour profile, but the soup will still be delicious. Avoid using very oily fish like smoked salmon, as the extra fat can overpower the delicate balance of flavours. If using a different fish, taste and adjust the seasoning accordingly, as some smoked varieties are saltier than others.

Can I make cullen skink ahead of time?

Yes, you can make the soup up to step 6 and store it in the refrigerator for up to two days. Add the flaked haddock and cream just before serving to preserve the fish’s delicate texture and flavour. This makes cullen skink perfect for advance preparation when entertaining, as the hardest work is already done when guests arrive.

Is there a way to make this soup less heavy?

Use a combination of milk and stock rather than all milk, which naturally lightens the soup. Replace some or all of the double cream with single cream or crème fraîche. You can also reduce the amount of butter slightly, though this will diminish the richness that makes cullen skink so satisfying. Using more potatoes and fewer cream and butter creates a heartier, less decadent version that’s still authentic.

Serving Suggestions

• Serve in warm bowls with crusty sourdough or wholemeal bread for dunking
• Pair with a simple green salad dressed with lemon vinaigrette for a lighter meal
• Accompany with smoked salmon canapés or fish cakes for a more substantial starter course
• Offer oatcakes or Scottish shortbread on the side for a traditionally Scottish meal
• Top with crispy bacon bits and a drizzle of truffle oil for an elevated dinner party version

Storage

Room Temperature

Cullen skink should not be left at room temperature for longer than two hours. If you’ve finished eating, transfer any leftover soup to the refrigerator promptly. This soup contains dairy and fish, which are both perishable ingredients that require careful storage to prevent foodborne illness.

Refrigerator

Store cooled cullen skink in an airtight container in the refrigerator for up to three days. The soup actually improves slightly as the flavours meld together. To reheat, gently warm it in a saucepan over a low to medium heat, stirring occasionally. Do not allow it to boil, as high heat can cause the cream to separate. If you prefer, make the soup without the cream and final fish, then add these elements when reheating for the freshest result.

Freezing

Cullen skink can be frozen, though the texture will change slightly after thawing. Freeze the soup without the cream and final haddock flakes for the best results. Allow the soup to cool completely, then transfer it to freezer bags or airtight containers, leaving a little headspace for expansion. Freeze for up to one month. To serve, thaw overnight in the refrigerator and reheat gently on the stove top. Add the cream and fresh haddock flakes after reheating for the closest approximation to freshly made soup.

Nutrition Information

Per serving (based on 4 servings): Calories 580kcal | Carbohydrates 28g | Protein 35g | Fat 36g | Saturated Fat 22g | Sodium 1200mg

Please note that these nutritional values are estimates and may vary depending on specific ingredients used and portion sizes. They are intended as a general guide only.

Cullen Skink Recipe

Recipe by Home ChefCourse: SoupCuisine: ScottishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Traditional Scottish smoked haddock soup with creamy potatoes and onions. Silky, satisfying, and ready in under 45 minutes.

Ingredients

• 450g smoked haddock fillets, skin removed

• 1 litre whole milk

• 600ml fish or vegetable stock

• 2 large onions, peeled and quartered

• 5 medium potatoes, about 750g, peeled and diced

• 100g butter

• 1 teaspoon sea salt

• ½ teaspoon freshly ground black pepper

• 150ml double cream or single cream

• 2 tablespoons fresh parsley, finely chopped

• 1 tablespoon fresh chives, finely snipped

• Crusty bread, for serving

• Fish or vegetable stock

Directions

• Check the smoked haddock fillets carefully for small bones using tweezers or the tip of a knife. Place milk and stock in a large saucepan over medium heat and bring to a gentle simmer.
• Carefully place the smoked haddock fillets into the simmering milk mixture. Poach for about 5 minutes until the flesh is opaque and flakes easily. Remove with a slotted spoon and set aside to cool.
• Quarter the peeled onions and add to the simmering milk. Peel and dice the potatoes into small cubes and add them to the pan. Continue simmering for 15 to 20 minutes until vegetables are very soft.
• Use a potato masher to gently crush the potatoes and onions in the pan, breaking them down to thicken the soup naturally. Do not make a purée, leave some texture.
• Cut the butter into small cubes and stir into the soup until melted and fully combined. This creates the characteristic silky texture.
• Once the cooled haddock has cooled enough to handle, break it into large, bite-sized flakes using two forks. Remove any remaining small bones.
• Carefully fold the flaked haddock back into the soup. Season with sea salt and freshly ground black pepper to taste.
• Pour the double cream or single cream into the soup and stir gently. Do not allow the soup to boil after adding cream.
• Ladle soup into warm bowls. Garnish generously with fresh parsley and snipped chives. Serve immediately with crusty bread for dunking.

Notes

• Always keep the heat low after adding cream to prevent separation.
• The soup can be made ahead without the cream and final fish, then finished when ready to serve.
• Smoked haddock is already quite salty, so taste before adding more salt.
• Use a slotted spoon when handling the delicate fish to keep it intact.