I’m normally not keen on white pepper. But I use penja white pepper
, which is nice and spicy, not musty like other white pepper and works really well with soups made with tubers and root vegetables. It’s also somewhat expensive and if you don’t have it, the red pepper provides a hint of after-heat. Black pepper can be used, but is better ground over the top of each bowl.
Some might inquire whether they could use chicken or vegetable stock, which you certainly could. But I’m fine with just using water. If you’ve not used leeks before, check out my post, how to prepare leeks