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
  • 3 medium potatoes, peeled & roughly chopped
  • 900ml hot vegetable stock
  • 1 jar Sacla' Fiery Chilli Pesto
  • Crusty bread, sliced and griddled or lightly toasted


  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

Made with...

Sacla' Fiery Chilli Pesto 190g

When we say ‘fiery’, we mean it. Experience explosions of heat with every forkful. Whether you enjoy it with halloumi or toss it into spaghetti for a late-night snack like...

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