Creamy French Potage: A Delicious Vegetable Soup
This simple French potage turns everyday vegetables into a nourishing, creamy soup — proof that wholesome can also be delicious.
Equipment
- 1 Large Pot
- 1 immersion blender or food mill
Ingredients
- 2 tbsp. butter or olive oil
- 1 lb. carrots chopped
- 2 russet potatoes diced
- 2 leeks light green and white parts only, chopped
- 32 oz. vegetable broth chicken broth can be substituted
- 1/4 tsp. ground nutmeg
- salt to taste
- ground pepper to taste
- 2/3 cup heavy cream or crème fraîche - optional
- 1 tbsp chopped parsley optional, for garnish
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. Add parsley garnish, if desired.
Notes
- For a lighter version, leave out the heavy cream or crème fraîche. It is still delicious without it.
- 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.
- This soup is even better the next day. Store in the refrigerator for 2–3 days and reheat slowly, thinning with a little broth if needed.
Nutrition
Serving: 2cupCalories: 348kcalCarbohydrates: 38gProtein: 5gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 61mgSodium: 183mgPotassium: 928mgFiber: 5gSugar: 9gVitamin A: 20472IUVitamin C: 18mgCalcium: 106mgIron: 2mg
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