Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    peppered leek and potatoe soup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    This recipe has kindly been submitted to us by one of our customers

    Waitrose.com is happy to host a community of passionate foodies and we encourage you all to share your own recipes here on the site. However, unlike our own recipes which are double-tested, Waitrose have not checked or tested this recipe and cannot accept any liability for its content or method. If you use all or part of this recipe in any way, it is at your own risk. Thank you.

    peppered leek and potatoe soup

    This is a hearty soup so nice and warming especially served with waitrose french bread

    • Total time: 1 1/2 hours

    Serves: 4


    • 3lb potatoes
      1 large onion
      2 large leeks
      2 pints water
      salt to taste
      coursley ground black pepper


    1. Clean all vegetables, peel the potatoes. Chop all the ingredients into smallish pieces and put in a large saucepan with the salt and water. Bring to the boil and simmer for 1 hour until all vegetables are soft. Add the black pepper until the taste is fairly hot. The ingredients can then be put into a liquidiser or blitz them until the mixture is thick. Add more salt and pepper if needed. The soup is fairly hot to eat because of the black pepper but is delicious. If need be this soup can be put into a container and either freezed or refridgerated for use another time.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars