Poach the haddock on some water on the stove for around four minutes, until fully cooked.

Remove the haddock and strain the fish stock that's left over.

Add the potatoes, onion and fish to the soup maker and 200ml of the fish stock. Top up with 600ml semi skimmed milk. Add a teaspoon of salt and pepper.

Set your soupmaker to the smooth setting and wait until it's done. You may need to reblend to get the consistency you prefer.

Optional. Add up to 100ml of fresh cream and mix well to serve. This soup is not suitable for freezing.