This French Potage is a blended vegetable soup that’s rich and savory and completely satisfying.
This French Potage is made with the most humble of ingredients, yet it has the most amazing depth of flavor.
For this French vegetable soup, we’re using sweet potatoes in lieu of russet for the added nutritional benefits. But if you’re not a fan of sweet potatoes, then by all means, use russet potatoes instead. The vegetables for this soup are slowly simmered in chicken broth (or use vegetable broth instead) with a few sprigs of fresh parsley and thyme.
This French Potage is a great soup to sip on to give your immune system a good boost during cold and flu season. Apparently the French serve it in their hospitals to nourish patients back to health.
But….this blended vegetable soup also makes a great starter soup to serve before dinner. And….it’s a cozy soup to make when it’s freezing cold outside and you want something warm, creamy and comforting. Be sure to serve this soup with plenty of pistou (pesto) – and maybe a slice of warm crusty bread for dunking (in the soup) and dipping (in the pesto).A little trivia for you… In France, cottage gardens contain a variety of crops that are grown together, which are called potage gardens. The harvest from these potage gardens are used to make this simple, wonderful, nutritious …..potage.
Have a great Friday friends!!
Note – this recipe was originally published in 2014. I’ve slightly updated the recipe here and added some new photos for Pinning.
Yield: 4 - 6 servings
Total Time: 1 hour
- 2 tablespoons extra virgin olive oil
- 4 cups leeks, chopped (white and pale green parts only) - you'll need about 2-3 large leeks
- 1/2 cup brown onion, chopped
- 2 cloves garlic, minced
- 1/4 cup white wine (optional)
- 2 cups sweet potato, peeled and diced
- 3 cups carrots, chopped
- 1 cup celery, chopped
- 3 sprigs fresh thyme
- 2 sprigs fresh parsley
- 4 cups low-sodium chicken broth
- 1 cup water (add more if the soup is a little too thick)
- 1 cup loosely packed fresh basil leaves
- 2 cloves garlic
- 1/4 cup grated Parmesan cheese
- 1/4 cup toasted walnuts
- 3/4 cup extra virgin olive oil
- Heat the olive oil in a large saucepan over medium high heat.
- Add the leeks, onion and a pinch of salt. Cover. Reduce heat to low and cook for about 5 to 7 minutes or until the leeks are soft.
- Stir often to prevent the leeks from burning.
- Add the garlic and white wine (if you're adding the white wine) and cook for another 2 minutes.
- Add the potatoes, carrots, thyme, chicken broth and water.
- Bring to a boil. Reduce heat to medium-low and simmer for about 30 minutes or until the potato and carrots are soft.
- Remove the thyme and parsley sprigs then puree the soup in a blender or with an immersion (stick) blender.
- Add salt and freshly ground black pepper to taste.
- Serve with pistou.
- Combine the basil, garlic, cheese and walnuts in a food processor or blender and process. While the motor is running, and the olive oil in a slow, thin stream. Continue to process until you reach your desired consistency. Add a little more olive oil if needed. To keep the pistou from turning brown on top…place a tablespoon of olive oil on the top of the pistou then seal tightly.