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Cullen Skink, aka Smoked Haddock Soup

Jackie Ferguson
A smokey and creamy soup, that gives New England Clam Chowder a run for it's money!!!
Prep Time 15 mins
Cook Time 30 mins
Smoke 2 hrs
Course Chowder, Dinner, Lunch, Soup
Cuisine Scottish
Servings 6 servings


  • lbs smoked haddock
  • 4 slices bacon, cut into ¼ inch stripes
  • 2 TBSP butter
  • 1 medium white onion, diced
  • 1 medium leek, cut into thin rings
  • 5 medium potatoes, cubed into bite sized pieces
  • 3 cups seafood stock
  • 2 cups whole milk
  • 1 cup light cream
  • salt & ground pepper, for seasoning
  • 1 handful fresh parsley, leaves removed from stem, reserve some for garnishing


  • 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 🍻!
Keyword Cullen Skink, Smoked Haddock Chowder, Smoked Haddock Soup