Peel and dice the potato into small cubes. Finely chop the onion. Pat the smoked haddock dry with a paper towel. Preparing ingredients first makes the cooking process smoother and faster.

Melt butter in a large saucepan over medium heat. Add the chopped onion and sauté for about five minutes until soft and fragrant. The onions release natural sweetness, which builds a flavor base for the soup.

Add diced potatoes and fish stock or water to the pan. If using bay leaf, add it now. Bring the mixture to a gentle boil. Reduce heat and simmer until potatoes are soft, about 10 minutes.

Place the smoked haddock fillets into the pot. Pour in the milk slowly. Simmer gently for 5–7 minutes until the fish is cooked through and flakes easily with a fork. Avoid boiling vigorously to prevent the fish from breaking too much.

Carefully remove the haddock fillets from the pot. Place them on a plate and flake the fish into large pieces, removing any bones or skin. Set aside.

If you prefer a smooth texture, use a blender or hand blender to puree the soup gently. Leave some potato chunks for added texture if you like a traditional rustic feel.

Stir in the double cream slowly. Add the flaked smoked haddock back into the pot. Heat gently for 2–3 minutes until everything is warmed through. Taste and adjust seasoning with salt and pepper.

Ladle the soup into bowls. Sprinkle chopped fresh parsley on top for color and freshness. Serve immediately with warm crusty bread for the perfect meal.