The classic Scottish smoked haddock soup.
Cook the tatties in lightly salted water till tender. Drain and set aside.
In a big soup pan gently fry the onion in the butter till silky soft. Add the haddock and the hot water to the pan, bring to the boil and simmer for 10 minutes.
Remove the haddock from the water, breaking into chunks and discarding bones. Keep warm.
Add the diced tatties back to the pan. Gradually add the Scottish Organic Milk. Return to the boil and simmer for 5 minutes to heat through.
Stir in the fish and the cream, season to taste and garnish with chopped chives.