* 600g Peeled Rooster potatoes, cut into large Dice (2cm)
* 600g Un-dyed Smoked haddock
* 1 Onion finely chopped
* 3 Leeks sliced
* 750 ml Water
* 75ml Double cream
* 25g Butter
* 4 Spring onions sliced
* Bouquet garni

===Method===
* Put the Haddock, chopped Onion and Bouquet garni into a saucepan, cover with water and bring to a Simmer.
* Skim the surface of any froth, Simmer for 5 minutes.
* Lift the Haddock from the pan, remove any skin and bones, Flake the haddock and return the skin and bones to the water and Simmer for 20 minutes.
* Strain the Fish stock.
* Melt the Butter in a heavy saucepan, add the washed and sliced Leeks, cook till just soft, add the Potatoes and continue to cook for another 3 minutes.
* Add the Fish stock and Simmer gently till Potatoes are tender.
* Add the Double cream and bring to the Boil, add the Haddock, check for seasoning.
* Divide into bowls and sprinkle the Spring onions on top.
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