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Swiss-Style Leek & Potato Soup (Light)
Recipe

Swiss-Style Leek & Potato Soup (Light)

Starter • Switzerland

A lighter Swiss-inspired leek and potato soup blended until silky, using milk and a small amount of canola oil for a satisfying but everyday-friendly starter.

Why smarter

Blending potatoes and leeks creates natural creaminess so you can skip cream and keep saturated fat lower, while still getting a comforting, filling bowl.

Chef tip

For extra depth, let the leeks soften slowly before adding stock—this builds sweetness without needing extra fat.

Soft line

Simple, cosy, and just right before a main.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Leeks, washed well and sliced (white and light green parts) 500.000 g Leeks About 2 large
2 Canola oil 2.000 tsp Canola oil
3 Garlic, finely chopped 2.000 clove Garlic
4 Floury potatoes, peeled and diced 350.000 g Potatoes e.g., mehligkochend
5 Vegetable stock (low-salt if possible) 900.000 ml Vegetable stock
6 Milk (1.5% or similar) 200.000 ml Milk Warm or room temp helps blending
7 Dijon mustard 1.000 tsp Dijon mustard Optional but nice for a Swiss-style tang
8 Lemon juice 2.000 tsp Lemon juice To brighten at the end
9 Chives, finely sliced 2.000 tbsp Chives Plus extra to serve
10 Salt and black pepper Salt and black pepper Season to taste

Method

  1. Rinse sliced leeks thoroughly (grit hides between layers) and drain well.
  2. Heat the canola oil in a large pot over medium heat. Add leeks with a pinch of salt and cook 8–10 minutes, stirring, until soft but not browned.
  3. Add garlic and cook 30–60 seconds until fragrant.
  4. Add diced potatoes and vegetable stock. Bring to a gentle boil, then reduce to a simmer.
  5. Simmer 12–15 minutes, or until potatoes are very tender.
  6. Blend the soup until smooth (stick blender or in batches).
  7. Stir in milk and Dijon mustard (if using). Warm gently for 2–3 minutes; do not boil.
  8. Season with black pepper and adjust salt. Stir in lemon juice and the chives.
  9. Serve hot, topped with extra chives and a little black pepper.