Potage aux Legumes Recipe

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On our first trip to Paris as a family, things didn’t exactly go as planned. But boy, we ate some good soup.  This potage aux legumes recipe reminds me of a great meal we had in the middle of a chilly, frazzled day. Back home, it’s an unassuming, perfectly seasoned, coarsely pureed vegetable soup that you’ll want to make again and again.

Potage aux Legumes (Rustic French Vegetable Soup) 780 | Umami Girl

Tip

You can easily make this soup vegan by fortifying it with extra-virgin olive oil instead of cream. 

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Potage aux Legumes (Rustic French Vegetable Soup)

This simple soup is far greater than the sum of its parts. It keeps well for a few days in the fridge and, like the rest of us, even improves with a night’s rest. Reheat gently.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Serves Serves 6

Ingredients

  • 2 pounds potatoes, peeled and diced
  • 1 pound yellow onions, peeled and diced
  • 1 pound carrots, peeled and diced
  • 8 cups good vegetable broth
  • 2 teaspoons salt, plus more to taste
  • 2 to 3 sprigs fresh thyme
  • 1 dried bay leaf
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup heavy cream OR 1/4 cup extra-virgin olive oil (for vegan soup)
  • Freshly ground black pepper, to taste

Directions

  1. To a heavy 5-quart pot, add the potatoes, onions, carrots, water, salt, thyme, bay leaf and nutmeg. Bring to a boil over high heat. Cover and reduce heat to maintain a simmer. Simmer, stirring occasionally, until all vegetables are very tender, about an hour.
  2. Remove thyme stems and bay leaf. Pass soup through a food mill with a medium disc attached. Almost all of the solids should go through. (Or use a stick blender for a less rustic texture.) Stir in cream or olive oil. Add pepper and additional salt, if desired, to taste. Return to pot and reheat over low heat before serving. 

Nutrition Information

Amount Per Serving:

Calories:: 350 Total Fat:: 15.8g Carbohydrates:: 48.7g Fiber:: 8.4g Protein:: 5.4g

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Comments

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  1. Caren

    I make this often to eat for lunches during week. It’s great as written. I switched it this week and made it with leeks instead if onion and sweet potato instead of white for fun. It’s a very versatile recipe! I pressure cooked it in 8 minutes and voila! Added some pepitas and black salt. Omitted cream but sometimes add coconut milk to it. Such a perfect way to get some veggies in your diet. Thank you!

  2. Love the updates. It sounds as if you are all having a wonderful time (rain, notwithstanding). As for the recipe, it’s lovely and perfectly timed as I am looking at a fridge full of root vegetables. Thanks! 🙂

    1. Thanks, Karla! You’ve actually hit on a point I meant to bring up in the recipe headnotes. Keep the potatoes and onions in the mix, but beyond that, definitely substitute or add whatever root vegetables you like.