Apr 13, 2009

Haddock and Potato Soup


Slowly I’m building quite a ‘what to do with left-over mashed potatoes’ category. Probably because—being the potato junkie that I am—I constantly make way too much of it. You’ll find my Ghanaian peanut soup (it’s absolutely divine!) and not to mention my Potato Crepes there.

When I eat fish for dinner, I prefer to eat it with a light white sauce and some mashed potatoes. Carrots and leeks both make a perfect side-dish for fish, but 9 out of 10 times I prefer leeks. It just really adds to it.

So I figured; what if I incorporate all of this into a hearty meal soup? Could it work? So I dived into my kitchen and the result was so incredibly good I’m labeling this a definite ‘do-again’. Here’s my Kayotic twist on fish soup :)


9oz haddock
1 cup left-over mashed potatoes
1 medium onion
1 large leek
3 1/2 cups milk
2 bay leaves
flat-leaf parsley
2 tbsp cream
1/2 to 1 tsp mustard



The weather has been great here! So the kiddo has been playing outdoors with his beloved ‘side-walk chalk’ for several days now. It made for quite a few cheerful photos, and lots of drawings in the back yard! Don’t you just love those tiny hands and feet!

Being outside all day makes anyone hungry, so here we go; I’ve carefully washed a large leek, cut it in half and minced it.


I’ve also finely chopped a medium-sized onion. How could I not?


Bought a large haddock at the market and had them fillet it for me. Unfortunately I forgot to ask them to take the skin off as well, so I had no other choice than to delegate this wonderful task! Yeah… I’ve got it tough.

Cut the haddock in small pieces. Now you can make this soup with pretty much any kind of white fish—and you can definitely make this with a package frozen fish as well—I just really like haddock.


Get 2 tbsp all-purpose flour in a bowl and add a tiny splash of milk. Stir well to turn it into a lump-free concoction.


Heat 2 tbsp butter and cook the onions and leeks, over low heat, for about 5 minutes. Until they start to soften.


Pour in the flour mix, stir to coat the vegetables with it and cook for an additional minute.


Bit by bit (and while stirring) pour in 3 1/2 cups of milk. Season with 1 tsp salt, pepper and add 1 or 2 bay leaves.


Looking quite cheerful, no? Bring the soup to a boil and simmer, over very low heat, for about 15 minutes.


This will give you plenty time to finely chop a good handful of flat-leaf parsley.


Remove the bay leaves after 15 minutes and add the haddock. Simmer the soup—depending on the size of your haddock pieces—for another 10 to 15 minutes.


Finish the soup with 2 tbsp cream, 1/2 to 1 tsp (Dijon) mustard, 1 cup of left-over mashed potatoes and the chopped parsley.


Warm everything for a few more minutes, check the seasoning and serve with crispy French bread. This is the life, guys, this is the life!

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    1. 1

      And I thought I had already found my favourite Potato soup when I tried your version! The last time I had leftover mashed potatoes, I simply make them into balls, flatten them and pan-fry them! :)

      Mrs Ergül on Apr 13, 2009 @ 9:55 am Reply
    2. 2

      Oh, my. I just love, love, LOVE your blog. I’ve been nuts over your recipes for almost a month now and have shared your site with my whole family. We’re a bunch of southern women who like to try new things with cooking, and my mother and grandmother love your recipes as much as I do. I live across the country from both of them, but we get conference calls going sometimes and will go on for a while about the latest “kayotic recipe” we made.

      I found your blog through my love of photography (and Google!) and really enjoy not only the food, but the pictures as well. You’re very much an inspiration.

      By the way, your crispy onions buns are DELICIOUS!

      Seanna on Apr 13, 2009 @ 9:58 am Reply
    3. 3

      Seanna, you’re making me blush :)

      I’m glad you like the blog, though. Gives me a chance to do something useful with two of my favorite hobbies; cooking & photographing.

      Kay on Apr 13, 2009 @ 12:00 pm Reply
    4. 4

      Wonderful! I adore fish and potatoes too.

      Toffeeapple on Apr 13, 2009 @ 1:22 pm Reply
    5. 5

      This is perfect! We always have leftover mashed potatoes in the house too. (They usually end up being incorporated into a comfy-type sandwich the next day.)

      The first potato soup (actually the first soup of any kind) we ever made was your hearty potato soup recipe and it turned out brilliantly. I can’t wait to try this one out too. Thank you so much! :)

      Jessica the hedgehog on Apr 13, 2009 @ 2:53 pm Reply
    6. 6

      what are these “leftover mashed potatoes” you folks are talking about? :)

      Seriously, I almost never have any unless I make a truly ridiculous amount of mashed potatoes.

      Jeff D on Apr 13, 2009 @ 5:26 pm Reply
    7. 7

      This is a perfect destination for my leftover potatoes! The recipe sounds absolutely delicious and since I have a whole load of potatoes leftover I think I will definitely be making this soon!

      Simone (junglefrog) on Apr 13, 2009 @ 6:21 pm Reply
    8. 8

      where are those potatoes when you need them! can’t wait to try this! :)

      kimmie on Apr 13, 2009 @ 6:55 pm Reply
    9. 9

      I’m usually too hungry to do something exotic with leftover mashed potatoes, but how about just reheating them with some goat cheese crumbles, stir it all together, and top with a sprinkling of fresh chives and crispy bacon? Mmmm…I think I’ll go eat potatoes right now!

      Michele Morris on Apr 14, 2009 @ 2:53 am Reply
    10. 10

      Wow this soup looks really delicious. Enjoyed your photography as well. :)

      Che-Cheh on Apr 14, 2009 @ 3:45 am Reply
    11. 11

      I printed out this recipe and will make it soon. Sounds delicious and healthy!

      Lindie on Apr 14, 2009 @ 4:45 am Reply
    12. 12

      The recipe looks nice and simple and the soup looks amazing. I have been wanting to try making a fish soup.

      Kevin on Apr 15, 2009 @ 1:02 pm Reply
    13. 13

      The soup looks awesome! And the pictures of little feet…priceless!

      Love leftover mashed potatoes: sometimes I just put them on white bread with a slice of cheese or tomato: perfect sandwich!

      Olga on Apr 28, 2009 @ 3:12 pm Reply
    14. 14

      Now thats what I call a good use of leftovers, whoa. Starting with mashed potatoes.. into this amazing, come hither soup! That one is keeper.

      Lori on Apr 28, 2009 @ 7:10 pm Reply
    15. 15

      It looks too labor intensive for me, but it looks so yummy. I’d love to taste it.

      oneshotbeyond on Apr 28, 2009 @ 9:35 pm Reply
    16. 16

      I never have any leftover mashed potatoes, but this dish looks absolutely gorgeous, so I’m just going to have to make some from scratch.

      Incredibly, I actually have most of the ingredients (I’m a student, so this rarely happens). I don’t have the leeks, but I’m just going to go ahead and substitute them with broccoli, if that’s ok.

      I’ll report back once I’ve made it.

      Laurie on May 25, 2009 @ 12:50 am Reply
    17. 17

      I just made the haddock chowder. Oh my God! I doubled the recipe and still don’t have enough left to freeze any. And I live alone!! I loved it. We seem to have very similar taste and was very surprised to see how young you are. I have you in my favorites and check every morning as part of my daily ritual. Love your food and photos.

      Vivian on Jul 11, 2009 @ 3:32 pm Reply

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