Madhouse recipe : Gordon Ramsay's Leek, Potato & Smoked Haddock Soup

We love making homemade soup here at The Madhouse but we tend to have the same few recipes that we use every time (vegetable, Mexican black bean, French onion, lentil and bacon, chickpea and bacon ...). As I flicked through my new Gordon Ramsay's Fast Food cookbook, I spotted several soup recipes that appealed to me. After trying out his Minted Pea & Parma Ham Soup, we tried Leek, Potato & Smoked Haddock Soup which is the perfect warming comfort food.

 Gordon Ramsay's Leek, Potato & Smoked Haddock Soup

ingredients :

3tbsp olive oil plus extra to drizzle

2 large leeks, sliced

500g potatoes, diced

1tsp curry powder

salt and black pepper

400ml milk

300ml fish stock (I used a Knorr Stock Pot)

1 bay leaf

250g smoked haddock

Heat the oil and gently fry the leeks and potatoes for 5 minutes until soft. Stir in the curry powder, pepper and salt (but go easy - the haddock will be pretty salty already).

Pour in the milk and fish stock, drop in the bay leaf and bring to the boil.

Reduce the heat and simmer for 5 minutes until the potatoes are cooked through. The milk will become lovely and creamy. Pop the haddock fillets on top and poach for 2-3 minutes until flaky.

Remove the fish to a plate, peel off and discard the skin and flake into large pieces. Half fill each bowl with potato/leeks and top with haddock, keeping some back to add to the soup. Blitz the remaining soup with a stick blender, check the seasoning, reheat if necessary and pour into the bowls, on top of the vegetables and fish.

This is a hug in a bowl on a chilly evening !