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Use the following dish names exactly as written.
Recipe

Use the following dish names exactly as written.

Starter • Switzerland

A comforting starter built on leeks, potatoes and broth, blended smooth and finished with a spoon of plain yogurt for a creamy feel without cream.

Why smarter

Uses yogurt instead of cream, relies on vegetables for body, and keeps flavour high with leeks, garlic and a small amount of oil.

Chef tip

Blend only part of the soup if you like more texture, or keep it fully smooth and adjust thickness with a splash of hot water or extra broth.

Soft line

Simple, cosy and weeknight-friendly.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Leeks, cleaned well and sliced (white and light green parts) 400.000 g leeks about 2 medium
2 Waxy potatoes, peeled and diced 300.000 g potatoes small dice for quicker cooking
3 Onion, chopped 100.000 g onion about 1 medium
4 Garlic, minced 1.000 clove garlic
5 Canola oil 2.000 tsp canola oil
6 Vegetable broth (low-salt if available) 900.000 ml vegetable broth or chicken broth
7 Plain yogurt (nature), 2–3% fat 120.000 g plain yogurt plus extra to serve if you like
8 Dijon mustard (optional, for depth) 1.000 tsp Dijon mustard optional
9 Fresh chives, finely chopped 2.000 tbsp chives plus extra for garnish
10 Lemon juice 1.000 tsp lemon juice to brighten
11 Black pepper black pepper to taste
12 Salt salt to taste (depending on broth)

Method

  1. Wash leeks thoroughly (grit hides between layers), then slice the white and light green parts.
  2. Heat canola oil in a medium pot over medium heat. Add onion and leeks with a pinch of salt; cook 6–8 minutes until softened but not browned.
  3. Stir in garlic and cook 30 seconds until fragrant.
  4. Add diced potatoes and broth. Bring to a simmer, cover partially, and cook 12–15 minutes until potatoes are very tender.
  5. Take off the heat. Blend until smooth (or blend half for a chunkier soup).
  6. Return to low heat. In a small bowl, mix yogurt with 2–3 tablespoons of hot soup to temper it, then stir back into the pot.
  7. Stir in Dijon (if using), chives and lemon juice. Warm gently for 1–2 minutes; do not boil.
  8. Season with pepper and a little extra salt if needed. Serve hot with extra chives and an optional small spoon of yogurt on top.