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There are some French dishes that immediately make you think of comfort and home. For me, potage—a simple, creamy French vegetable soup—will always remind me of my grandmother.

She made it often, and I especially remember one chilly evening in their cabin in the Pyrenees mountains. The fire was glowing, and she had a large pot simmering away on the stove. She would cook the fresh vegetables in her old cocotte, then run everything through an old fashioned food mill.

The result? A velvety soup that warmed us right to the core.

Ingredients at a Glance

You don’t need many ingredients to make this French soup—just a few staples:

Carrots
Russet Potatoes
Leeks
Butter or olive oil
Vegetable or chicken broth
Nutmeg, salt, and black pepper
Heavy cream or crème fraîche (optional, for added richness)

Basket with whole leeks, potatoes and carrots inside.

With these simple ingredients, you can create a soup that’s creamy, nourishing, and full of flavor.

Potage, sometimes called soupe passée or soupe moulinée, is one of those French dishes that proves how the basics can be transformed into something special. Carrots, potatoes, and leeks become a bowl of comfort that feels like a hug on a cold night.

A Classic French Vegetable Potage Recipe

This recipe is inspired by both family tradition and the art of French cooking. With a few simple ingredients, you can make this cozy, thick soup any night of the week.

Ingredients

2 tablespoons butter (or olive oil for lighter flavor)
1 pound carrots, peeled and sliced
2 large russet potatoes, peeled and diced
2 large leeks (white and light green parts only), diced
32 oz. vegetable broth (or chicken broth for a varied flavor)
Pinch of grated nutmeg (about ¼ teaspoon)
Pinch of salt and freshly ground black pepper, to taste
⅔ cup heavy cream or crème fraîche, optional for extra richness (my grandmother left this out)
Chopped parsley for garnish (optional)

Instructions

In a large saucepan or pot, melt the butter (or heat olive oil) over medium heat. Add the leeks, carrots, and potatoes. Cook until softened, about 8–10 minutes, being careful not to let the vegetables stick to the bottom.
Add the broth, nutmeg, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for about 25 minutes, until the vegetables are tender.
Using an immersion blender (or a hand mill) puree the soup until smooth. (A food processor or high-speed blender also works—just puree in batches and return the soup to the pot.)
Stir in the heavy cream or crème fraîche if using, for a luxurious creamy texture. Taste and adjust seasoning as needed.
- Note: if using crème fraîche, temper it to avoid curdling. Mix a spoonful of soup into the crème fraîche and then add the mixture back into the potage.

A Nourishing Perspective: A simple, creamy soup that proves comfort food can be wholesome — filling the table with warmth while gently nourishing the body.

Overhead view of French potage soup with a crusty baguette and carrots next to it.

Serving and Tips

Serve hot with a crusty baguette for the perfect meal.
Garnish with fresh herbs like parsley, thyme, or chives.
A dollop of butter or crème fraîche adds extra richness.
A small bowl makes a great first course.
Leftovers keep well—refrigerate, then reheat with a splash of broth if it thickens. It’s even better the next day.

Why Potage is a Classic French Food

Potage isn’t just any vegetable or potato soup—it’s part of everyday life in France. What makes it special is how the French take the simplest fresh vegetables and turn them into something both comforting and elegant. You’ll find this creamy soup on family tables from Paris to the South of France, often served as a light meal or the perfect start to dinner.

Overhead view of a bowl of dark yellow orange potage soup. Leeks carrots and potatoes along with a baguette are adjacent.

Final Thoughts

There’s something timeless about a good potage. With just a handful of simple ingredients and a little time at the stove, you can create a velvety soup that feels both nourishing and elegant. It’s the kind of homemade dish that brings people together, whether you’re serving it as a cozy lunch or a starter before a family meal.

For me, this French vegetable soup will always carry the memory of my grandmother ladling it out in the Pyrenees—proof that food doesn’t have to be complicated to be unforgettable. I hope this recipe becomes a staple in your kitchen too, ready to warm chilly evenings and make the most of the fresh vegetables you have on hand.

Bon appétit,
Gaby