Step 1

In a large stock pot over medium heat melt butter and olive oil together. Add sliced leeks, celery, and onion. Cook for 7 minutes until soft and translucent.

Step 2

Add salt, curry powder and tomato paste. Stir well and cook until fragrant, 2 minutes.

Step 3

Add chicken stock and potatoes. Cook until potatoes are tender, 15-25 minutes.

Step 4

While your potatoes are cooking prepare your soup garnish. In a small bowl add 1/4 cup of heavy whipping cream. Using an electric mixer beat until soft peaks form. Set aside.

Step 5

Add halibut (or other fish) and cook for 2-4 minutes, until just done. Please do not overcook your fish, that would make me sad.

Step 6

Turn off the heat and slowly swirl in 1 cup of heavy cream.

Step 7

Serve the soup with a spoonful of homemade whipped cream, chives, and celery leaves.