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Potato potage

Australian Gourmet Traveller magazine recipe for potato potage.

By Rodney Dunn
  • 15 mins preparation
  • 1 hr 10 mins cooking
  • Serves 4
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Potato potage
This is a rib-sticking "curl up in front of an open fire" soup. The texture is perfect because the flouriness of the potato thickens the soup nicely.


  • 2 tbsp olive oil
  • 2 onions, thinly sliced
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 1.5 litres chicken stock (6 cups)
  • 600 gm floury potatoes, such as kennebec or coliban, coarsely chopped
  • 250 gm smoked pork ribs or bacon bones
  • 75 gm small green lentils (1/3 cup)
  • 1 tsp thyme leaves
  • To serve: extra-virgin olive oil and crusty bread


  • 1
    Heat olive oil in a large saucepan over medium-high heat, add onion and stir occasionally until golden (4-5 minutes). Add carrot and celery and stir occasionally until softened slightly (3-4 minutes), add stock, potato, ribs, lentils and thyme, bring to the boil, then reduce heat and simmer until lentils are tender and potato begins to break down (45 minutes-1 hour). Season to taste and serve drizzled with extra-virgin olive oil and crusty bread.
  • Author: Rodney Dunn