EN DE FR ES PT IT
Light Leek & Potato Soup with Chives (Swiss-Style)
Recipe

Light Leek & Potato Soup with Chives (Swiss-Style)

Starter • Switzerland

A comforting Swiss-inspired leek and potato soup blended smooth with a little milk and vegetable broth. It’s light but satisfying and easy to prep for weeknights.

Why smarter

Blended potatoes create a naturally creamy soup so you can skip cream and keep it lighter while still feeling rich and filling.

Chef tip

For extra depth, let the leeks cook gently until very soft and sweet before adding the broth—don’t rush the sauté.

Soft line

Simple, cosy and just right for any day.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Leeks, white and light green parts, well washed and sliced 450.000 g Leeks About 2 medium
2 Waxy potatoes, peeled and diced 400.000 g Potatoes Small dice for quicker cooking
3 Yellow onion, finely chopped 120.000 g Onion About 1 medium
4 Canola oil 2.000 tsp Canola oil
5 Low-salt vegetable broth 900.000 ml Vegetable broth Hot, if possible
6 Milk (1.5% or semi-skimmed) 200.000 ml Milk Adds gentle creaminess
7 Dijon mustard 1.000 tsp Dijon mustard Optional but nice
8 Fresh chives, finely sliced 10.000 g Chives Plus extra to serve
9 Lemon juice 1.000 tsp Lemon juice To brighten, optional
10 Black pepper Black pepper To taste
11 Salt Salt To taste (depending on broth)

Method

  1. Prep the leeks carefully: slice, then rinse in a bowl of cold water to remove grit; drain well.
  2. Heat the canola oil in a large pot over medium heat. Add onion and leeks with a pinch of salt and cook gently until very soft, 8–10 minutes, stirring often.
  3. Add diced potatoes and stir for 1 minute to coat.
  4. Pour in the vegetable broth. Bring to a simmer, partially cover, and cook until potatoes are very tender, about 12–15 minutes.
  5. Blend the soup until smooth (stick blender or carefully in a blender).
  6. Stir in the milk and Dijon mustard (if using). Warm gently for 2–3 minutes without boiling.
  7. Season with black pepper and adjust salt. Add lemon juice if you want a fresher finish.
  8. Serve hot topped with chives (and extra chives if you like).