Scottish Cullen Skink with Leeks

Ingredients

• 1 tbsp butter
• 2 leeks, white and light green parts thinly sliced
• 2 garlic cloves, minced
• 1 1/2 lb Yukon Gold potatoes, diced
• 3 cups low-sodium fish or vegetable broth
• 1 lb smoked haddock or smoked white fish fillets
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 tbsp chopped chives
• 1 tbsp lemon juice
• Black pepper and salt, as needed

Steps

1. Melt butter in a soup pot and cook leeks with a pinch of salt until very soft, about 7 minutes. Add garlic for 30 seconds.
2. Add potatoes and broth; simmer until potatoes are tender, 12 to 15 minutes.
3. Add smoked fish and milk. Simmer gently until fish flakes and reaches 145°F, 5 to 7 minutes.
4. Lift out fish, flake it into large pieces, and lightly mash some potatoes in the pot for a thicker broth.
5. Stir in cream and lemon juice without boiling hard, then return fish to the soup.
6. Season with pepper, add chives and serve hot.

Allergen note: Contains fish and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.