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Potage aux Legumes (Rustic French Vegetable Soup)

Preparation 15 min Cook Time 1 hr Total Time 1:15
Serves 6     adjust servings

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.


  • 1 1/2 to 2 pounds potatoes, peeled and diced
  • 1 pound yellow onions, peeled and diced
  • 1 pound carrots, peeled and diced
  • 8 cups water, chicken stock or vegetable stock
  • 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


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.

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. 


Recipe Notes

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