Potée Bourguignonne

Hearty Meat Soup

Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Almost every province has its potée. Some omit the meats and use just vegetables. The potée of Burgundy is as famous as the potée of Auvergne. The Auvergne potée follows the same recipe, with the addition of ½ pound of cooked white beans.


  • 1 (4-pound) ham shank
  • 1 salted chine of pork
  • 6


  1. Put ham, chine of pork, and bacon into a large kettle with water and wine. Add the garlic. Stick the cloves into 1 onion. Add onions. Wash and tie leeks. Add to kettle, then add bay leaves, parsley, thyme, salt, and pepper. Simmer 2 hours. Discard bay leaves, parsley, thyme branch