Creamy Cullen Skink Recipe: Traditional Scottish Smoked Haddock Soup

Cullen Skink is a traditional Scottish soup made with smoked fish—the taste is simply exceptional. Smoke the fish on your Traeger (or use store-bought smoked haddock or cod), then prepare this easy, comforting soup that’s full of flavor.

Named for Cullen, Scotland, Cullen Skink highlights smoked fish—traditionally haddock, though smoked cod works beautifully. This version is creamy with tender potatoes and leeks, and it’s both comforting and elegant.

What Is Cullen Skink?

Cullen Skink is one of Scotland’s most famous soups, centered on smoked haddock or cod. The word “skink” historically referred to a shin or knuckle of meat used for broth, but today Cullen Skink is recognized for its smoky fish, potatoes, and leeks in a creamy base. It’s rich, savory, and wonderfully simple.

Ingredients

• Butter – salted is fine.
• Leeks – cleaned and sliced (see cleaning tips below).
• Shallots – finely diced.
• White wine – a splash to deglaze the pan.
• Milk – whole milk for a creamy base.
• Potatoes – waxy red potatoes, diced.
• Heavy cream – for finishing the soup.
• Smoked fish – smoked cod or smoked haddock (about 1 lb).
• Salt and pepper – to taste.
• Fresh parsley or chives – chopped, to garnish.

How To Make Cullen Skink

Begin by melting the butter in a heavy-bottomed soup pot or Dutch oven over medium heat. Add the cleaned, sliced leeks and cook until they begin to soften, stirring occasionally. Add the shallots and continue to cook until fragrant and tender.

Pour in the white wine and use a spoon to scrape any browned bits from the bottom of the pot. Let the wine simmer briefly until mostly reduced. Add the milk and then place the whole smoked fish fillets into the pot. Simmer gently for a few minutes so the milk absorbs the smoky flavor.

Remove the fish to a plate and set aside to cool slightly. Add the diced potatoes and a pinch of salt to the milk mixture, bring to a gentle simmer, cover, and cook until the potatoes are tender.

While the potatoes cook, break the fish into bite-sized chunks, removing any skin or bones if necessary. When the potatoes are done, return the fish pieces to the pot and stir gently. Add the heavy cream and adjust seasoning with salt and freshly cracked black pepper. Warm the soup through until it just begins to simmer—avoid vigorous boiling after adding the cream.

Ladle the soup into bowls and garnish with chopped parsley and/or chives. Serve hot with crusty buttered bread for a complete, satisfying meal.

2 Ways To Clean Leeks

Leeks often contain grit between their layers, so clean them thoroughly. Two easy methods:

• Trim the root end and remove any wilted outer leaves. Slice the leek lengthwise, fan open, and rinse under cold running water to remove trapped dirt. Then slice or chop as your recipe requires.
• Trim the root and dark green tops, then slice the leeks into half-moons. Place the slices in a large strainer or bowl, rinse under cold running water while swishing to release grit, then drain well.

Chef Jenn’s Tips

• Be sure leeks are very clean—sandy grit will spoil the texture of the soup.
• Dice potatoes uniformly so they cook evenly; a chopper helps achieve consistent pieces.
• Cook the fish whole in the milk to infuse the broth with smoky flavor; then remove, flake into chunks, and return to the soup so the fish stays moist and intact.
• Avoid overcooking—potatoes and leeks should be tender but not falling apart.
• Add a pinch of cayenne if you like a subtle warmed spice.

Make It A Meal

Serve Cullen Skink with crusty buttered bread, or pair a smaller bowl with a fresh salad or sandwich. It also makes a lovely starter before a hearty main course. The soup is rich enough to be a meal on its own yet versatile alongside lighter sides.

Cullen Skink

Chef Jenn

A creamy soup filled with smoked fish, potatoes, and leeks. Hearty, easy, and full of smoky flavor—perfect with a salad or crusty bread.

Prep Time
10 mins

Cook Time
20 mins

Total Time
30 mins

Course Soup

Cuisine Scottish

Servings 6 servings

Calories 387 kcal

Ingredients

• 2 tablespoons butter, salted
• 3 cups sliced leeks (about 1 large leek)
• 1 cup diced shallots (about 2 large shallots)
• 1/2 cup white wine
• 4 cups whole milk
• 1 pound smoked cod or smoked haddock
• 2 cups finely diced potatoes
• 1 cup heavy cream
• 1 teaspoon salt
• 1/4 teaspoon ground white pepper (or black pepper)

Instructions

1. Sauté the leeks in butter in the bottom of a heavy-bottomed soup pot until they begin to soften.
2. Add the shallots and sauté until softened and fragrant.
3. Deglaze the pan with white wine and simmer until most of the wine has evaporated.
4. Add the milk and the whole smoked fish to the pot. Simmer a few minutes to infuse the milk with smoky flavor, keeping the fish intact.
5. Remove the fish, add the diced potatoes and salt to the pot, and bring the soup to a simmer. Cover and cook until the potatoes are tender.
6. While the potatoes cook, break the fish into bite-sized chunks, discarding any skin or bones if needed. Return the fish to the pot when potatoes are tender.
7. Stir in the heavy cream, season with salt and pepper, and heat through until just barely simmering. Do not boil vigorously after adding cream.
8. Garnish with chopped parsley and/or chives and serve hot.

Notes

• Leeks can trap sand—wash carefully to avoid grit in the finished soup.
• Cooking the fish whole in the milk extracts smoky flavor while keeping the fish moist. Flake it and return it to the soup near the end.
• Don’t overcook; you want tender leeks and potatoes but intact fish pieces.

Nutrition (per serving)

Serving: 1.5 cups
Calories: 387 kcal | Carbs: 26 g | Protein: 22 g | Fat: 21 g

Nutritional information is approximate and provided as a courtesy.

Tried this recipe? Let us know how it turned out!