Add your bacon stripes to a large stockpot and fry on medium until crispy. Remove the bacon with a slotted spoon and place on a paper towel to absorb the excess bacon grease.
Add the butter to the bacon grease and melt the butter on medium heat. Now, add the onion and leeks and cook until aromatic, don't forget to season with a bit of salt and ground pepper.
Add the potatoes and stir those together with the aromatics.
Add the seafood stock and cook the potatoes to your desired consistency (I'd suggest the fork is able to enter easily), 15-20 minutes depending on the size of the potatoes.
Meanwhile in a medium saucepan, add the smoked haddock, milk and cream and simmer on low for 10-15 minutes, don't forget to season with a bit of salt and ground pepper. Be careful not to boil and you're looking to simply warm the haddock and allow the smokiness to permeate the milk and cream.
Once the potatoes have cooked and your soup is beginning to thicken, the soup will be ready for the smoked haddock, milk and cream.
Add the smoked haddock, milk, cream and the bacon (reserve some for garnishing) to the large stockpot and cook for another 5-10 minutes together. Taste the soup during this time and adjust the salt & ground pepper, as you desire.
Turn off the heat on your soup and add a good handful of parsley, reserving some for garnishing.
Ladle into soup bowls and garnish with the reserved bacon and parsley. Enjoy with fresh bread, cheers 🍻!