Potage is a French term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It is a staple food that has been consumed for many centuries and was once a common dish among peasants and farmers who used the ingredients they had available. The soup is typically cooked in a pot and then pureed until smooth, giving it a thick texture. Potage is often enriched with dairy, such as heavy cream, crème fraîche, or mascarpone, at the end of the cooking process.

The vegetables used in potage can vary, but root vegetables such as carrots, parsnips, potatoes, sunchokes, sweet potatoes, rutabaga, and celery root are commonly used, especially in the colder months. Other vegetables like beets can also be used to give the soup a beautiful color.

Potage is a versatile dish that can be served as a main course or as a starter. It is often accompanied by a piece of baguette to sop up the juices of the soup and to make it more filling. French soups are also often served with garnishments of finely chopped fresh herbs, such as thyme, tarragon, or parsley, for presentation and to add extra flavor.

In summary, potage is a thick soup made by boiling vegetables, grains, and, if available, meat or fish. It is a staple food that has been consumed for many centuries and is often enriched with dairy. Potage is a versatile dish that can be served as a main course or as a starter and is often accompanied by a piece of baguette and garnished with fresh herbs.