Smoked Haddock Chowder

Ingredientsf
3 leeks , sliced
1 onion , sliced
butter
3 medium potatoes , diced
400ml milk
vegetable stock , fresh, cubes or concentrate, made up to 400ml
500g skinless smoked haddock fillet, cut into bite-sized pieces
200g cooked, peeled prawns
1 small bunch parsley

Cook the leek and onion in a large pot with a knob of butter for about 5 minutes until they start to soften. Add the potatoes, milk and vegetable stock. Bring to the boil then reduce to a simmer, cover and cook gently for about 10-15 minutes or until the potatoes are tender.
Drop in the haddock and prawns and simmer for a further 2-3 minutes to cook the haddock and heat the prawns. Season, add the chopped parsley, and serve in deep bowls with crusty bread.

Know-how
You can make the base of this soup in advance. Take it with you, add the haddock and prawns and reheat.
Per serving
205 kcalories, protein 28.3g, carbohydrate 15.3g, fat 3.8 g, saturated fat 1.7g, fibre 2.4g, salt 3.29 g, roughly chopped
from BBC Good Food