4 Leeks
2 Medium Onions
2 Medium Potatoes
2 oz. Butter
1 pt. Vegetable or Chicken Stock (or Water)
8 oz. Smoked Haddock

Discard any coarse or brown leaves from the leeks.
Cut them into slices and rinse well under running water.
(It is important with leeks to rinse them well, as grit tends to hide in between the layers of skin)
Peel and chop the potatoes and onions into dice and sweat them with the leeks and the butter either in a heavy lidded pan or in the microwave until soft.
Add the stock, bring back to the boil and liquidise.
Put the smoked haddock in a covered dish in the microwave and cook for a minute or two at full so that it is just cooked but still moist. (Check thoroughly at this stage for bones)
To serve, portion the fish between 4 soup plates, flake it gently but don’t mush it.
Pour over the hot soup and serve.