Simple Vegetable Potage

I whipped up this comforting soup for my husband after a lengthy business trip. With a touch of a cold, he needed some nourishment, and this soup, paired with homemade rustic garlic bread, truly hit the mark! It’s a simple, satisfying, and delicious meal that won’t break the bank.

*Note: If you don’t have a blender, you can use a potato masher, fork, wooden spoon, or a hand mixer. This recipe was pureed, however, leaving some chunks of vegetables is another method of making vegetable potage.

This recipe was adapted from French Chef, Mimi Thorisson’s cookbook, French Country Cooking: Meals and Moments From A Village In The Vineyards. It’s lovely!

This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you. Thanks for your support!

Simple Vegetable Potage (Soup)

Crafting this soup is a breeze with readily available, wholesome ingredients like vitamin-rich carrots, potatoes, and leeks or onions. No need for a last-minute grocery run – savor the joy of preparing a comforting bowl on a chilly day using kitchen staples!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course: Appetizer, Main Course, Soup

Cuisine: French

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb. Carrots, peeled and diced I used organic vegetables. They taste better and with few ingredients, that matters. By all means, use what you have on hand. It will be delicious!
• 2-3 Russet potatoes, peeled and diced I prefer 3 potatoes.
• 1 Large Leek, finely chopped Substitute is a sweet onion.
• 2 Tbsp Unsalted butter Salted butter is a good substitute.
• ⅔ Cup Heavy cream Plus, more for optional garnish.
• 1 Quart Chicken or vegetable stock You can substitute unsalted or low sodium broth.
• 1½ tsp Tomato paste
• Sea salt and freshly ground black pepper to taste.
• ½ Cup Parsley or chives, chopped for garnish. Optional garnish, finely chopped bacon. I usually have a few strips stashed either in the fridge or freezer.

Equipment

• blender You can use a fork, potato masher, or a wooded spoon to mash too.

Method

 

1. Assemble vegetables and start peeling and chopping in chunks. Put chunked potatoes in a bowl of water so they don't get ugly.
2. Melt butter in a large pot over medium heat. Add the carrots, potatoes, and leek. Cook, stirring occasionally, until the vegetables are slightly tender, about 5 minutes.
3. Season with salt, pepper, and nutmeg. Give it a stir. Pour the stock into the pot and bring to a simmer. Cover, reduce the heat, and cook for 30 minutes.
4. While the soup is simmering, whisk the cream and tomato paste together until smooth. Set aside.
5. When the soup is done simmering, puree the soup (vegetables and broth) using a blender. (Option to leave chunks by pureeing half the soup only or pureeing for less time.) Do a taste test for seasonings and add extra salt or pepper at this time.
6. Blend cream and tomato mixture into the soup.
7. Pour blended/pureed soup back into the pot. Reheat over low heat before ladling into bowls and serving each with a garnish and rustic bread.

Notes

I used carrots, leak, and potatoes for this nourishing meal.  Give this recipe a try and let me know what variation you used. I would love to hear your versions of this recipe and how it went for you!

If you enjoyed this recipe, it would mean the world to me if you shared it with a friend or even just tapped the “Like” at the bottom of this page. Word of mouth is what helps RobinandWillow grow, and I really appreciate each and every one of you ◡̈ I hope you have a great rest of your week!