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Tom Kitchin recipe: Leek & potato soup with smoked haddock and poached egg

With leeks entering their peak season, Tom Kitchin brings a simple yet delicious recipe

Published: September 27, 2015
Categories: ,

To make the soup

In a heavy-bottomed pan, sweat the sliced onions gently in the butter for 4-5 minutes. Add the sliced leeks and sweat for another 2 minutes. Add the potatoes, cover with boiling water and boil over a high heat until the potatoes are cooked.

Remove from the heat and blitz the soup in a blender until smooth. Do this as quickly as possible to keep the lovely green colour.

To cook the smoked haddock

In a heavy bottomed pan, bring the milk to the boil. Poach the fillets of haddock in the milk for 5-6 minutes. Remove and set aside.

To poach the eggs

Bring a pan of water to the boil and add the vinegar and a pinch of salt. Gently whisk the water to create a whirlpool effect, then drop in the eggs and cook for 3-4 minutes for soft yolks. Remove the eggs and place them on kitchen paper to drain.

To serve

Modern Scottish recipe: Roast salmon with wilted spinach and Old Pulteney whisky cream reduction

Ladle the soup into each bowl. Place a haddock fillet in the centre of each bowl, then place an egg on top. Finish with cracked black pepper and a bay leaf.


  • 2 white onions, peeled and finely sliced
  • 150g unsalted butter
  • 4 leeks (green tops), washed and finely sliced
  • 3 medium potatoes, peeled and finely sliced
  • 2 fillets smoked haddock
  • 1 pt milk
  • 4 free-range eggs
  • 100ml white wine vinegar
  • pinch of salt
  • cracked black pepper
  • 1 bay leaf
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