potage

Potage is a category of soup in French cuisine. The term refers to a prepared, usually substantial soup—often more than a simple broth—built by simmering vegetables, grains, or meat in stock or water. Potages can be served clear or thickened, and many modern versions are puréed or creamed.

Preparation typically involves simmering the chosen ingredients until tender, then puréeing the solids and returning them to the liquid. Thickened variants may be finished with cream or butter, or thickened with roux, beurre manié, or starch. The texture ranges from smooth purée to hearty, almost chunky soups.

Common forms include potage purée, where the solids are puréed to a uniform texture; potage crème, a cream-enriched version; and traditional named varieties such as potage Parmentier (potato and leek) and potage Saint-Germain (green pea). Regional and modern interpretations adapt the base to seasonal vegetables and dietary needs.

Historically, potages were central to French households and kitchens, evolving from simple pottages into refined preparations in classic cuisine. In contemporary cooking, potage remains a flexible term used for nourishing soups served as a first course or light meal, with numerous vegetarian, dairy-free, and gluten-free adaptations.