Recipe courtesy of B. Smith

Mixed Vegetable Potage

  • Total: 1 hr 40 min
  • Prep: 40 min
  • Cook: 1 hr
  • Yield: 4 quarts, 12 first-course serv
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1 3/4 pounds spinach, stemmed and washed well

2 pounds baking potatoes, like russets, peeled, halved lengthwise, and cut across into slices

12 medium carrots, peeled and sliced

2 medium onions, cut into chunks

10 cups chicken stock or Garlic Broth, recipe follows

3 cloves garlic, smashed and peeled (omit if using Garlic Broth)

Kosher salt, to taste

Freshly ground black pepper, to taste

3 tablespoons unsalted butter


In a tall stockpot, bring all the ingredients except the salt, pepper and butter to a boil. Lower the heat and simmer for 30 minutes, or until each vegetable is easily pierced with the tip of a knife.

Pass the soup through the medium disc of a food mill. Or skim the vegetables out of the liquid, pulse to a coarse puree in a food processor, and recombine the vegetables and liquid. Season with salt and pepper. The soup can be refrigerated at this point for up to 3 days, or frozen for up to 2 months.

Bring the soup to a simmer. Stir in the butter just before serving.

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