Cabbage, Potato & Leek Chowder with Smoked Fish
Cabbage, Potato & Leek Chowder with Smoked Fish anyone? It’s happening, the days are getting colder, although we do still have some hot days coming up. But hearty soups are on my mind and this is one of those.
A thick and creamy chowder crowded with savoy cabbage, potatoes, leeks and carrots (all from @plukcsafruittuin ) studded with warm smoked mackerel. So so good!
It’s the kind of soup that feels like a warm hug—thick, creamy, and packed with goodness. The savoy cabbage softens beautifully, soaking up all the flavours, while the potatoes break down just enough to add that perfect velvety texture. And then there’s the smoked mackerel—rich, salty, and just the right amount of smoky to make every bite deeply satisfying.
I like to add a splash of cream to round everything out, but if you prefer a lighter version, a bit of milk or even just the starchy broth does the trick. A crack of black pepper, a handful of fresh parsley, maybe a wedge of crusty bread on the side? Yes, please.
The best part? It’s one of those soups that gets even better the next day, when all the flavors have had time to meld together. Ideal for those crisp autumn evenings that are creeping in—or even a rainy summer day when you need a little extra comfort.
Cabbage, Potato & Leek Chowder with Smoked Fish: simple, hearty, and exactly what this in-between season calls for.
Potato & Cabbage Chowder with Smoked Fish
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 2 tbsp unsalted butter (or olive oil to keep it vegan)
- 1 large leek, white and green parts, roughly chopped
- 3 tbsp all-purpose flour
- 600 ml chicken or vegetable stock
- 500 g waxy potatoes, cut into 2 cm cubes (I like with skin on but peel if you prefer)
- 500 ml milk (full fat or skimmed both work)
- 2-3 carrots, washed and chopped into small bitesize pieces
- 1 tsp thyme (fresh or dried)
- 2 bay leaves
- Half a savoy cabbage, chopped to your liking, I keep it quite rough, ± 2 cups (see notes)
- 250 - 300 g pound smoked fish fillets (I used mackerel), skin discarded, roughly flaked into large chunks
- Squeeze of lemon lemon juice (± 1 tbsp)
- Sea salt and ground black pepper
- To serve: spring onions, dille or parsley (optional)
Instructions
Melt the butter (or heat the oil) in a large sauce pan over medium heat. Add the leeks and sauté on lowish until very soft but not browned, ± 10 minutes.
Add the flour and stir so everything is coated, cook for about 2 minutes.
Increase the heat to medium and, in a slow stream, add the stock while you keep whisking so you get rid of all the flour lumps. Bring to a simmer.
Add the potatoes, thyme, bay leaves, milk and bring to a simmer.
Cover partially and cook for 7 minutes then add the carrots and cabbage. Continue to cook for another 5-10 minutes until the potatoes are cooked through.
Squeeze in some lemon juice and stir. Taste and season with pepper and salt. If the consistency is too thick add a drop of water (a little bit at a time) and mix well. Adjust seasoning accordingly.
Carefully lay the smoked fish on top of the chowder and cover. Let simmer on low heat for 2 minutes to warm through the fish. Don't stir or the fish will break down too much.
Serve nice and hot with a sprinkle of spring onions, dille or parsley over the top.
Notes
You can use any cabbage in this soup, just note that savoy cabbage stays quite firm and needs a bit more time. Softer cabbages can we added 2-3 minutes later into the soup to cook.
