Melt the butter in a saucepan over a medium heat, then add the sliced onions and fry for 8 mins on a low heat with a pinch of salt until translucent but not browned.

If serving with crusty bread, preheat the oven now and cook the part-baked bread according to the packet instructions.

Meanwhile, put the smoked haddock in another pan along wth the bay leaf, clove and cover with milk. Cook gently for 5 mins, or until just tender. Remove the haddock from the milk with a slotted spoon (reserving the milk), transfer to a plate and leave to cool slightly. When cool enough to touch, flake into large pieces, removing any bones.

Add the diced potatoes to the onions, along with the strained milk, and cook for 15 minutes until the potatoes are tender.

Once cooked, blend half of the soup, along with the double cream (if using) until smooth, tip back into the unbelded soup and add the flaked smoked haddock. Stir gently and bring back to a simmer. Season with salt and pepper (be careful with the salt as smoked haddock can be salty). Sprinkle over the parsley and serve with the warmed crusty bread, if using.