Potato Potage, a French dish crafted from potatoes and other ingredients to produce a luxurious and velvety soup, has gained enduring popularity in Japan over many decades. This European-influenced soup has seamlessly integrated into Japanese cuisine and is frequently relished as a complement to Western-style dishes, including classics like Beef Steak and Hamburger Steak.
The name “Potage” comes from its original meaning, “something put in a pot.” This soup is typically slow-cooked in a pot and, at the end, mixed in a blender to achieve a smooth texture. In Japan, potage is also recognized as a distinctive type of soup, specifically characterized by a cream-like consistency achieved by combining vegetables with milk or cream. When it comes to potage enjoyed by people of all ages and genders in Japan, Corn Potage stands out as a uniquely Japanese creation. Potato Potage, however, is also a favorite often featured on the menus of Western restaurants. Since soups like Miso Soup or Sumashijiru are commonly part of Japanese meals, potage has seamlessly integrated into Western-style Japanese dining experiences.
Potage is also a popular home-cooked dish in Japan. Its smooth texture and rich flavor go well with bread, and it is often served with rolls or croutons. Making potage is quite simple with just a few ingredients, and we’re sure many will find success on their first attempt. Potato Potage is hearty enough to be a light main dish, making a perfect meal when paired with rolls and salads. We hope you give it a try!
Potato Potage
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Ingredients
- 14 oz potato 2-3 medium
- 1/2 brown onion medium
- 2 Tbsp butter
- 1 Tbsp flour
- 2 cups chicken broth
- 1 cup milk
- 1/2 tsp salt
- 1/8 tsp white pepper
- chopped parsley
Instructions
- Peel potatoes and cut into small pieces. Slice onion thinly.
- In a heavy pot, melt butter at medium heat and cook onion until tender. Sprinkle flour and cook for a minute. Add chicken broth and potatoes, cover, and cook for 10-15 minutes until the potatoes get soft.
- Transfer the soup to a blender, and process until very smooth. Put the soup back in the pot, and add milk, salt, and pepper. Stir and cook until just before boiling.
- Serve with chopped parsley.
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