Waitrose and Partners
Cacio e pepe leek & potato soup

Cacio e pepe leek & potato soup

Take this classic soup to new levels with a dollop of cheesy cacio e pepe paste. Make in bulk so it’s on standby for when you’re too tired to cook. Chill the soup and leeks in separate containers for up to 5 days, or freeze for up to 2 months.

3.5 out of 5 stars(2) Rate this recipe
HealthyLow in saturated fat1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 750g Essential Leeks, trimmed
  • tbsp olive oil
  • 1 shallot, roughly chopped
  • 450g (about 2 medium) floury potatoes, such as Maris Piper or King Edward
  • 1 bay leaf
  • 500ml fresh vegetable stock
  • 3 tbsp Cooks’ Ingredients Cacio e Pepe Paste
  • Crusty bread, to serve


  1. Finely slice about 150g leeks into rounds. Heat 1 tbsp oil in a large saucepan over a medium-high heat and add the leeks with a pinch of salt; cook for 5 minutes until golden, slightly crisp and caramelised. Transfer to a plate lined with kitchen paper. Roughly chop the rest of the leeks. Add the remaining ½ tbsp oil to the pan, lower the heat to medium and sweat the chopped leeks and shallot for 5 minutes, until golden and softened.

  2. Meanwhile, scrub the potatoes, then cut into 1cm chunks. Once the leeks have softened, add the potatoes, bay leaf, stock and 350ml water with a pinch of salt. Cover, bring to the boil, then simmer for 15 minutes, or until the potatoes are tender.

  3. Remove and discard the bay leaf, then transfer the soup to a blender and whizz until smooth (or use a stick blender in the pan). Pour the soup back into the pan, return to a medium heat to heat through, then stir in the cacio e pepe paste and season, adding more water if you want a looser consistency. Pour into bowls, then spoon some of the golden leeks over each bowl and finish with freshly ground black pepper. Serve with the crusty bread.

Cook’s tip

Health hack

A potato’s skin is a source of fibre, so don’t peel those spuds! Just scrub them and pat dry them. Adults should aim to eat 30g of fibre a day and a medium (unpeeled) potato contains 3-4g. Eating plenty of fibre may reduce the risk of cardiovascular disease and type 2 diabetes, and helps to improve our digestive health


Typical values per serving when made using specific products in recipe


2,130kJ/ 506kcals



Saturated Fat












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