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Cook the potatoes in water until cooked. Drain and leave in the pan with the lid on.
Melt the butter in a large saucepan, add the onion and cook slowly until translucent. Approx. 5 minutes.
Add half of the potatoes and half of the milk. Roughly mash the potatoes and gently heat the milk to a simmer. Add the fish and simmer for about 10 mins until cooked.
Add the remaining potatoes and milk and bring to a simmer.
Add the cornflour mixed with a tablespoon of milk. Cook for 2 minutes.
Check for seasoning.
The haddock maybe salty to don’t add unless you need to – so remember to taste first. Add a little white pepper if you like.
Ladle into big soup bowls and pour a little cream over the top.
Garnish with a little greenery as suggested above.