500 gr baking potatoes
250 gr leeks
2 tbsp rapeseed oil
8 dl chicken or fish stock
2 bay leaves
300 gr hot smoked haddock (or other hot smoked fish like cod, hake or pollock, but mussels - fresh as well as smoked can also be used)
1 dl sour cream 6 %
1/4 bundle of chives and parsly
Salt and pepper
How it's done
Peal the potatoes and cut them into cubes and wash the leeks thoroughly before slicing them.
Chowder - Tip the potatoes and leeks into a large saucepan, and sauté them gently for a few minutes at low heat. Pour in the stock and bay leaves and let simmer for 20-25 minutes, until the potatoes and leeks are tender. Then remove and blend half of the soup and vegetables. Pour the blended soup back into the pan.
Break the smoked fish into large pieces, add it to the soup and bring to a boil.
Dinnertime - Season with sour cream and salt and pepper just before serving (do not let it boil or it will seperate). Serve with chopped chives and parsly and some good bread on the side.
Source: the editors of denmark.dk