How to Make Carrot and Potato Potage!

Potage is a type of thick and nutritious soup, best enjoyed at lunchtime. Potages are generally divided into three types:

1. Consommé-style potages – slightly thin soups.

2. Pureed potages – thickened with mashed vegetables or legumes; their name changes depending on the puree used.

3. Velouté-style potages – thickened with sieved vegetables or a white sauce.

This carrot and potato potage is creamy, flavorful, and easy to prepare, making it a perfect light meal or starter.

Instructions

1. Prepare the vegetables
   Peel and roughly chop the carrots and potato. Peel and chop the onion and garlic. Add all vegetables to a suitable pot.

2. Add broth and spices
   Pour in 2 cups of chicken broth (or prepared stock). Add the bay leaf, a pinch of cinnamon, and some black pepper. Bring to a boil over medium heat, then reduce heat and simmer for about 30–40 minutes until vegetables are tender.

3. Remove bay leaf and puree
   Once the vegetables are cooked and aromatic, remove the bay leaf. Mash the vegetables using a hand blender. If unavailable, use a standard blender or mash manually with a potato masher.

4. Finish the potage
   In the same pot, melt the butter. Return the pureed soup to the pot, season with salt and black pepper, and simmer briefly.

5. Serve
   Pour the potage into bowls and garnish with a swirl of cream and a sprinkle of fresh parsley. Enjoy!

Tips for a Perfect Carrot and Potato Potage

• Use white pepper instead of black to maintain the bright color of the carrots.

• Add a splash of lemon juice at the end, or serve with fresh lemon wedges.

• To remove the bay leaf easily, tie it with a small piece of string before cooking.