Leek and potato soup is a classic combination that is both comforting and warming; adding smoked fish to the mix gives it an extra depth with rounded umami flavours, and makes this a filling meal-in-a-bowl.
In a large saucepan melt the butter, add the leek and cook gently until soft. Add the potatoes, chicken stock and salt. Bring up to the boil, lower the heat and simmer for 20-25 minutes or until the potatoes are beginning to fall apart.
Add the smoked fish, heat through, add the cream, season to taste and serve in warmed bowls, sprinkled with chives.
1 large leek, washed and thinly sliced
4 medium Agria potatoes, peeled, quartered and sliced
1 litre chicken stock
1 teaspoon of sea salt
250g smoked fish, gently pulled into large flakes
¼ cup cream
2 tablespoons finely chopped chives