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Easy Potage

I love a potage. It's hearty, easy to make, and freezes well.

  • 2 tablespoons olive oil, butter, or ghee
  • 1 leek or onion, chopped
  • 1 teaspoon Rubarama
  • 1 clove garlic, minced
  • 1-1 1/2 pound chopped vegetables — any mix is good, but I usually do potatoes, cauliflower, broccoli, and a touch of carrots
  • 4 cups broth
  • Optional culinary Argan oil

In a heavy bottomed pot or Dutch oven, gently heat the oil/fat over medium heat. Add in leek/onion and Rubarama, sauté until softened. Add garlic and sauté for a few seconds, stirring the entire time.

Add in veggies and broth, and cover until the liquids come to a boil. Once at a boil, reduce heat to medium-low and simmer for 30 minutes.

Remove the potage from the heat and blend with an immersion blender. You can use a blender or food processor, but the hand-held blender is easier.

Garnish with a drizzle of culinary Argan oil for a nutty flavor.

What we used The Original Rubarama, Victoria Akkari Argan Oil, Le Creuset 7.25-Qt. Signature Enameled Cast Iron Round Dutch Oven, Cuisinart Hand Blender.


Sponsorship Note: Please note that we may use affiliate links in some of our recipes and blog posts. We might get a commission should you click on those links and purchase from that third party. Anything that we recommend here, we have tested. We do not blindly suggest items.

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