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Swiss Potato Leek Soup
Recipe

Swiss Potato Leek Soup

Starter • Switzerland

A classic Swiss-style potato and leek soup made with a base of vegetables and stock, blended until silky and finished with a little milk for a satisfying but lighter bowl.

Why smarter

Uses mostly vegetables and stock for body and flavor, with just a small amount of milk at the end instead of cream, keeping the soup comforting without feeling heavy.

Chef tip

Blend off the heat and start slowly (especially with hot liquid). If the soup gets too thick after blending, loosen it with a splash of hot stock or water.

Soft line

Simple, cozy, and perfect with a slice of rye bread.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Leeks, white and light green parts only, well washed and sliced 300.000 g leeks about 2 medium
2 Canola oil 1.000 tbsp canola oil
3 Onion, finely chopped 1.000 medium onion
4 Garlic, minced 1.000 clove garlic optional
5 Floury potatoes, peeled and diced 500.000 g potatoes e.g., mehligkochend
6 Vegetable stock (or chicken stock) 1000.000 ml stock low-salt if possible
7 Bay leaf 1.000 bay leaf
8 Dried thyme 0.500 tsp dried thyme or 1 tsp fresh leaves
9 Milk (semi-skimmed or whole) 150.000 ml milk add more to taste for creaminess
10 Dijon mustard 1.000 tsp Dijon mustard optional, for gentle lift
11 Salt salt to taste
12 Black pepper black pepper to taste
13 Chives, finely chopped 2.000 tbsp chives to serve

Method

  1. Prep the leeks: slice, then rinse thoroughly to remove any grit; drain well.
  2. In a pot over medium heat, warm the canola oil. Add onion and leeks with a small pinch of salt and cook 8–10 minutes, stirring, until softened (avoid browning).
  3. Stir in the garlic (if using) for 30 seconds.
  4. Add diced potatoes, stock, bay leaf, and thyme. Bring to a gentle boil.
  5. Reduce to a simmer and cook 15–20 minutes, until the potatoes are very tender.
  6. Remove the bay leaf. Blend the soup until smooth (or leave slightly chunky if you prefer).
  7. Stir in the milk and Dijon mustard (if using). Warm gently for 2–3 minutes without boiling.
  8. Taste and season with salt and black pepper. Serve topped with chives.