Cullen Skink (Scottish Potato & Fish Soup)

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1. 1Step 1: In a 3-quart saucepan, heat milk with bay leaf over medium heat until nearly simmering. Add fish and cook until just starting to flake, about 5 - 6 minutes. Remove fish with a slotted spoon and place on paper towels to drain. Set aside.
2. 2Step 2: Discard bay leaf. Transfer milk to mixing bowl then set aside.
3. 3Step 3: Wash saucepan and return to medium heat. Add butter and cook until melted. Add onion and leeks then cook, stirring frequently, until softened but not browned, about 6 minutes. Return milk to saucepan and add potatoes. Turn heat to medium low and bring milk to a low simmer. Cook until potatoes are tender, about 15 minutes. Stir frequently to prevent milk from scorching.
4. 4Step 4: Using a potato masher or large wooden spoon, break up potatoes in pot until partially mashed. You want a combination of larger and smaller potato pieces, so the sauce is thickened but there are still chunks of potato in the soup.
5. 5Step 5: Remove and discard any skin or bones from fish then flake it into the soup. Stir in room-temperature cream. Season with salt and pepper, and, if desired, stir in a pinch of cayenne. Serve, sprinkling chives and a few croutons, if used, on top of each bowl.