Potager Soup from the Autumn Kitchen

Made from the remaining vegetables that linger in the potager garden long after the summer produce has faded, this humble one-pot potager soup still manages to steal the show whenever I serve it to guests. As with most soups, it’s best served alongside a freshly baked loaf of bread. The potager soup is at its smoothest when pureed in a high powered blender, but an immersion blender will do in a pinch.

Potager Soup

Prep Time10 mins

Cook Time20 mins

Course: Appetizer, Main Course, Side Dish, Soup

Keyword: Fall Vegetables, Root Vegetables, Vegetable Soup

Servings: 8


  • 4 tbsp butter
  • 2 pounds carrots, peeled and chopped
  • 2 large leeks, cleaned and cut into 1″ pieces
  • 2 pounds small potatoes, halved
  • 1 14 ounce jar chopped tomatoes
  • 6 cups chicken, beef, or vegetable stock
  • 1 cup sour cream
  • Sea salt, to taste


  • In a heavy bottomed soup pot, melt the butter. Add in the carrots, potatoes, leeks, and tomatoes – along with a large pinch of salt. Begin to gently cook the vegetables for just five minutes or so, over medium-high heat, to get the soup started.

  • Add in the chicken stock, cover the soup, and simmer for 20-30 minutes, until the vegetables are fork-tender.

  • Remove the soup from the heat and it into a blender (you will probably need to do this in batches). Add in the sour cream and puree until completely smooth. If the soup is too thick at this point, a bit more chicken stock can be added.

  • Season to taste with salt and pepper. Garnish with finely grated Parmesan or chopped herbs, if desired.


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