Name: Basic Potage
Yield: Makes about 6 cups (1.5 l) of basic potage
Cuisine: Indian
Ingredients: 6 to 8 ounces (180 to 225 g) onion, leek, shallot, or garlic, or a mixture, cut into ½-inch (1-cm) dice; 3 to 4 cups (750 ml to 1 l) stock or water; ¾ pound (360 g) mashing potatoes, peeled and cut into chunks; Freshly ground black pepper, to taste; Kosher salt, to taste; Cut-up vegetables, per list below; 2 tablespoons (30 g) unsalted butter, optional

Preparation info

Makes about
6 cups
of basic potage

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

These have been the basic French day-to-day and meal-to-meal soups ever since the natives took to the potato. They are not the English pottage with meat. One of my family’s favorite potages. I give many recipes. Here is a formula that permits the cook to combine, vary, and change at will: Garlic Broth can be used instead of stock or water. The vegetables may be solid, leafy, or a combination of both. For an enti