Pepperpot Soup

Friday 1 February 2019

We have certainly had a cold week here in the UK.  Nothing like the Arctic Vortex which has been gripping the North American continent, but cold nonetheless.  

Our homes here are not really equipped to deal with real cold, so when we get hit by an arctic blast, we really feel it! 

These are the days we huddle in our homes by the fire, not venturing out very far from it's warmth.  The roads are icy, the ground frosted.  This be soup and stew  . . .  dishes to warm your bones weather!

This is one of my favourite soups to make in the winter time.  Not only does it use simple ingredients, but it is very easy to put together and quick to cook and get on the table.

It uses simple ingredients that  most of us have in our homes . . .   carrots, potatoes, onions  . . .

Celery and green bell peppers . . .  

These will be cooked in some chicken stock until tender  . . . 

Once tender, you whisk in a mix of flour and water to thicken it . . .  then milk . . . 

It is creamy and has a luxurious feel to it  . . .  but it is actually incredibly low in fat . . .  with the exception of the fat in the milk, there is none.

It is also a recipe which doubles well, and freezes well.  I like to freeze it in single serving containers, ready to pop out and heat up as and when. 

I am sure that some grated cheese scattered on top would be quite nice, but it really isn't necessary. 

This is really a lovely soup which I hope you will enjoy as much as we do! I believe I got the original recipe from a library book. I cannot be sure. It is from the pages of my Big Blue Binder, and back when I was writing up recipes into my binder, I had no idea that one day I would be sharing them with the world.  Make the soup.  It's delicious.

Yield: 4

Pepperpot Soup

prep time: 10 minscook time: 30 minstotal time: 40 mins
An extraordinarily flavourful soup which also freezes well. I like to serve it with some crusty bread, for a heartier meal, or crackers for lunch.


  • 480ml chicken stock (2 cups)
  • 1 good sized potato, peeled and shredded
  • 1 medium carrot, peeled and shredded
  • 1 stalk of celery, trimmed and  chopped
  • 1 medium onion, peeled and chopped
  • 1 small green pepper, trimmed, deseeded and finely chopped
You will also need:
  • 35g plain flour (1/4 cup)
  • 120ml water (1/2 cup)
  • 1 tsp salt
  • 1/4 tsp pepper
  • 720ml whole milk (3 cups)
  • hot pepper sauce (optional)


  1. Put the vegetables into a large saucepan along with the chicken stock.  Bring to the boil, then reduce to a slow simmer and cook for 15 to 20 minutes.  Shake the water and flour together with the salt and pepper in a jar, until no lumps remain.  Stir into the simmering vegetable mixture.  Cook and stir until the mixture thickens.  Slowly whisk in the milk and heat through.  Taste and adjust seasoning as required.  I like to add a nice splash of hot pepper sauce, but it is up to you.  Ladle out into heated bowls to eat.
Created using The Recipes Generator

Not sure how long this cold weather will last, but this soup is a very fitting way to start off the month of February and to ward off some of the cold.  I wonder will the groundhog see his shadow tomorrow?  

There are no groundhogs here in the UK of course, but I remember greeting the 2 of February every month with anticipation as a child growing up in Canada and hoping that the groundhog wouldn't see his shadow, and greatly looking forward to Spring, which, groundhog or not, always seems quite far off at this time of year!  Bon Appetit! 


  1. What a lovely sounding soup. I'd make this up and do as you suggest by freezing it in single portions, so I can have one for lunch. It sounds so much better than the sachets of soups in a mug. Definitely going to make this!

    1. I hope that you and Lars enjoy it as much as we do Marie! xo

    2. I made this for our lunch today and we enjoyed it very much - it was so easy to put together and I spiced it up a bit with my trusty 'Frank's Red Hot Original Cayenne Pepper Sauce'. I doubled the recipe as you suggested and will freeze the rest in single portions for lunches later on. It's a delicious and very easy soup to make - I highly recommend it.

    3. Oh, I am so happy you made it and that you liked it Marie! yay! Thank you so much for always taking the time to let us know how these recipes turn out for you! I really appreciate it! xo

    4. Pepper pot has beef tripe. Pound and a half chopped into half inch pieces. (680g.)

    5. This version does not. It was adapted from a recipe by the late Marion Cunningham. ~Marie

  2. It sounds delish..I had a pot of chili going yesterday because it really si that cccold:)

    1. I have been watching the temps in North America and it is really BRRR there. I don't think we could handle that! Stay warm! xo

  3. I am wondering how 2 cups of stock is 480 ml but 3 cups milk is only 420 ml?

    1. It was a typo. It should read 720 not 420. Sorry about that. Well spottd and I have fixed it. xo

  4. Wow! Thanks so much for this recipe! Really enjoyed it and defo be making for my family and friends sometime1

  5. Thank you, Marie :)
    I made a large batch of this yummy soup while fighting a shocking cold. Delicious, healthy and comforting, it really helped warm my bones and I'm now feeling so much better. Ingredients are nice and simple, items we always have in our cupboards, and cost effective too in these austere times. This will be a regular on my lunch table, thank you again.


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