Photo by Tam West
- Melt the butter in a medium-sized heavy-based saucepan and add the sliced leek. Place over low heat and cook until the leek is soft, about 8 minutes.
- Add the fish stock and baby potatoes and continue cooking until the potatoes are tender, about 15 minutes.
- Add the fish and cream and season. Cook for a further 2 minutes until the fish is just cooked. Stir through the chopped dill and ladle into warmed soup bowls.
- Serve with crusty bread and butter.
Find more recipes like this one in our summer soups collection