Leek & Potato Soup with Chilli Pesto

On the table in 25mins

Serves 4



  • 1 tbsp. olive oil
  • 1 onion, finely chopped
  • Salt & black pepper
  • 2 cloves garlic, finely chopped
  • 3 leeks, trimmed, washed & finely chopped (you can use frozen leeks if you don't have fresh ones) 
  • 3 medium potatoes, peeled & roughly chopped
  • 900ml hot vegetable stock
  • 1 jar Sacla' Fiery Chilli Pesto
  • Crusty bread, sliced and griddled or lightly toasted


If you don't have time or have all the ingredients to make soup, simply stir through a spoonful of Sacla' Fiery Chilli Pesto for a spicky kick. Otherwise: 

  1. Heat the olive oil in a large pan. Add the onion, season and cook for 2 mins. before adding the garlic and cooking for a further minute
  2. Add the leeks and potatoes, stir and cook for a few mins. Pour in the hot stock, bring to the boil before reducing to a simmer and cooking for approx. 20 mins. until potatoes are tender. 
  3. Stir in ¼ - ½ jar Sacla’ Fiery Chilli Pesto depending upon your heat preference
  4. Whizz in a blender or liquidiser, topping up with water if too thick 

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