peppered leek and potatoe soup

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


  • 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.
  • Total time: 1 1/2 hours

Serves: 4

4 stars

Average user rating Based on 8 ratings