Potage Bonne Femme (Vegetable Soup)
Submitted by millervickil
Potage bonne femme: a classic French vegetable soup with leeks, potatoes, carrots, and onions sauteed in butter and simmered in chicken stock. Creamy without cream.
YIELD
4 servingsPREP
30 minCOOK
60 minREADY
90 minPotage bonne femme ("good wife’s soup") is one of the foundational recipes of French home cooking. Leeks, potatoes, carrots, and onions get stir-fried in butter until golden, simmered in chicken stock, then partially mashed into a thick, rustic soup that’s creamy without a drop of cream.
The stir-fry step at the beginning is what separates this from boiled vegetable water. Cooking the vegetables in hot butter over fairly high heat caramelizes their natural sugars and builds a savory base before any liquid goes in. Season with salt and pepper at this stage, not after. Adding seasoning to the hot, dry vegetables intensifies the flavor far more than seasoning the finished soup.
The texture should be rough, not silky-smooth. A few quick pulses in the food processor or a gentle mash with a fork is all you need. Some chunks should remain. This is farmhouse cooking, not fine dining, and the rustic texture is part of the charm.
Pro Tips
- Wash leeks thoroughly. Sand and grit hide between the layers and will ruin the soup if you skip this step. Split them lengthwise and rinse under running water.
- Cut all vegetables into similar-sized chunks so they cook evenly during the simmer.
- Homemade chicken stock makes the biggest difference here. The soup is so simple that the quality of the broth is everything.
- Serve with hot French bread or toasted granary bread for dunking.
Variations
- Use vegetable stock or water instead of chicken broth for a vegetarian version.
- Stir in a swirl of cream or creme fraiche just before serving for a richer bowl.
- Add a handful of watercress or spinach in the last few minutes for a greener, more vibrant potage.
Ingredients
Directions
- Trim the leeks and wash thoroughly. Clean and peel the rest of the vegetables and cut into 1 inch chunks.
- Melt the butter in a large saucepan or wok until it is hot but not brown.
- Add the vegetables and stir-fry in a fairly high heat until sizzling and golden.
- Add the salt and pepper - this gives a much more intense flavor than adding seasoning after the liquid - then add chicken stock or water.
- Simmer gently for 15 to 20 minutes.
- When the vegetables are soft, mash gently with a fork or process quickly in a food processor or liquidizer until all lumps have gone, but the vegetables still have a little texture.
- If necessary, reheat gently and serve this lovely, creamy soup in bowls with fresh parsley sprinkled on top. Lots of hot French bread or toasted granary bread is perfect with this.
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