Leek & Potato Soup with Chilli Pesto

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  • 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.
  5. Ladle into serving bowls, spread the toast with the remaining Fiery Sacla’ Chilli Pesto and serve.
Serves: 4Cooking time: Share recipeReview this recipe


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