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Smoked Haddock, Corn and Potato Soup

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“This is based on a Scottish recipe known as Cullen Skink, which is a very traditional recipe and which my grandmother used to make when I was a little girl. It was also a huge favourite with my son and still is. It has a sweet flavour with a salty edge from the smoked fish. You can make it a little richer with some cream added at the end but it's also great without. It's a main course soup for me - excellent for lunch with crusty bread.”

Ingredients Nutrition


  1. Simmer the smoked haddock in skimmed milk for 10 minutes until just cooked. Drain the fish, reserving the milk. Flake the fish.
  2. Saute the onions and leek in the oilve oil until golden. Add the diced potatoes and continue to saute for 2 minutes.
  3. Add the reserved milk, water. mustard and vegetable stock and bring to the boil, reducing to a low simmer for 15 minutes or until the potatoes are soft.
  4. Dissolve the cornflour in a little milk until smooth then add to the soup stirring until the soup thickens. It should have a slightly creamy texture.
  5. Add the flaked haddock, corn and parsley and heat through.
  6. You should add pepper to taste but salt is usually not needed as the smoked haddock is salty. Other smoked fish could be substituted.

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