Step 1

Heat a Dutch oven over medium heat. Add bacon and fry, stirring occasionally, until bacon is crisp, 5 to 7 minutes. Transfer bacon to a paper towel-lined plate.

Step 2

Drain all but 1 Tbsp / 15 mL of bacon grease out of the pan. Return pan to medium heat.

Step 3

To heated pan add leeks and bay leaves. Saute until leeks are very tender, ~5 minutes.

Step 4

Add paprika, Old Bay (if using), and salt. Cook for 1 minute more.

Step 5

Add wine, stock, and potatoes and return to a simmer. Cover and simmer until potatoes are tender, 10 to 15 minutes. (Note: Adjust heat as needed to keep the liquid simmering gently but not bubbling over.)

Step 6

When potatoes are tender, remove and discard bay leaves.

Step 7

If you’d like a thicker soup, use an immersion blender to blend a small portion of the soup and potatoes. (The blended potatoes will serve as a natural thickener.)

Step 8

Add fish and simmer until fish is cooked through, ~5 minutes more.

Step 9

Remove soup from heat and stir in cream. Taste and season with some salt and pepper.

Step 10

When soup is ready to serve, toss cucumbers and lettuce in vinaigrette. Finish salad with some black pepper.

Step 11

Serve soup with chives, bacon, and crackers (if using). Enjoy salad on the side.