What is the difference between Soup and Potage?

In French, a Potage is a thick soup cooked in a pot that is usually blended. The origin of the word is from Medieval France where many homes had a "Potager" or Potage Garden that was used to grow vegetables to cook in the pot. Soup, in English, covers all types of broths, chunky soups and blended soups.

What other veggies can I add to this soup?

You can add as many veggies as you would like to this soup! I often like to add cauliflower, broccoli or spinach. A turnip adds a nice bit of bite to the soup and yellow potatoes are great for adding sweetness and a rich orange color. I would advise against adding celery however as it doesn't blend well and you still end up with stringy fibers in your soup.

How can I make this soup creamier?

The beauty of a well made Potage is that it has a natural creaminess from the potatoes. You can, of course, add heavy cream to the soup for extra creaminess. I suggest pouring in a 1/4 cup of cream halfway through blending the soup. I also like to decorate the bowl with a little drizzle of cream too. Bon appétit!

Potage aux Légumes (French Vegetable Soup)

Description

Potage aux légumes is a French vegetable soup that has been blended until there are no visible chunks left. Nourishing and flavorful, a good potage is a great way to eliminate food waste and also a French woman's secret weapon for keeping slim.

Ingredients

Scale

1 large tomato
2 cups cherry Tomatoes
1 bunch of carrots (about 7 carrots)
3 medium potatoes (or 5 small potatoes)
3 small zucchini
2 Cloves of Garlic
1 bouillon cube (vegetable or chicken - your preference)
2 tbsps olive oil
4 cups of water

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Instructions

Peel the potatoes and the carrots. Roughly chop all the vegetables into halves or quarters. The soup will be blended at the end so precision is not necessary
Drizzle olive oil in the bottom of a soup pot
Add the garlic to the hot oil. Let sear lightly.
Add in all the veggies at once.
Pour enough water to cover. This is KEY! Too much water and the soup is no good. You want to barely cover all the vegetables. If needed you can add more water at the end.
Add in the bouillon cube.Let simmer on medium heat for about a half hour until all the vegetables are cooked through, stirring occasionally. The potatoes should break apart with your spoon.
Turn off the heat
Mix with a mixing wand until smooth. Adjust the seasoning if needed.If you don’t have a hand mixer, I recommend the investment. They are much easier to use than blenders when making soup. I have used my kitchen aid immersion blender for over 8 years now for everything from guacamole to baby food to soups.

Notes

Chef's Wife Tips:

Make sure the water doesn't completely cover the vegetables before cooking - it is the key to getting the right consistency of soup. You can always add more water at the end if needed

Potage aux legumes can be made with any mix of vegetables. It is a great way to eliminate food waste. In my experience as long as I have a starchy vegetable like potato or sweet potato, the consistency has that creaminess to it that I love.

Serve with a homemade French Baguette for an incredible French meal.