Herbed Haddock Soup

• 2 tablespoons (1/4 stick) butter
• 1 1/2 medium leeks (white and pale green parts only), thinly sliced
• 8 ounces red-skinned potatoes, peeled, cut into 1/2-inch pieces
• 2 cups bottled clam juice
• 2 tablespoons chopped fresh thyme or 2 teaspoons dried
• 1/2 cup whipping cream
• 1/2 pound haddock or other firm white fish fillet, cut into 1-inch pieces

1. Melt butter in heavy large saucepan over medium heat.
2. Add leeks.
3. Cover and cook until leeks begin to soften, stirring occasionally, about 3 minutes.
4. Add potatoes; stir 1 minute.
5. Add clam juice and thyme; bring to boil.
6. Cover pan, reduce heat to medium-low and simmer 6 minutes.
7. Add cream; return to simmer.
8. Add haddock and simmer uncovered until potatoes are tender and haddock is opaque in center, about 5 minutes.
9. Season soup with salt and pepper.
10. Ladle soup into bowls.

butter, leeks, potatoes, clam juice, thyme, whipping cream, haddock

Taken from www.epicurious.com/recipes/food/views/herbed-haddock-soup-1920 (may not work)