How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Winter Vegetable Potage?

You need 8 ingredients. The key ingredients include: 1 1/2 tablespoons butter, 2 medium leeks (white and pale green parts only), thin sliced, 3 cups (or more) canned vegetable broth, 2 cups leftover cooked vegetables (such as broccoli and carrots and other root vegetables) or frozen thick-cut stew vegetables, and more.

Is Winter Vegetable Potage suitable as soups & stews?

Yes, Winter Vegetable Potage falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Winter Vegetable Potage?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Winter Vegetable Potage Recipe

Name: Winter Vegetable Potage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons butter; 2 medium leeks (white and pale green parts only), thin sliced; 3 cups (or more) canned vegetable broth; 2 cups leftover cooked vegetables (such as broccoli and carrots and other root vegetables) or frozen thick-cut stew vegetables; 1 large russet potato, peeled, cut into 1/2- to 3/4-inch cubes; 1 cup thinly sliced green or savoy cabbage; 1 teaspoon dried rosemary; 1 cup purchased herb croutons

Try this homemade Winter Vegetable Potage recipe the whole family will love. Made with butter, leeks, vegetable broth and vegetables. Easy step-by-step …

This Winter Vegetable Potage relies on simple, everyday ingredients such as butter, dried rosemary and purchased herb croutons. It comes together quickly and makes 4 servings, at about 69 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

1 1/2 tablespoons butter
2 medium leeks (white and pale green parts only), thin sliced
3 cups (or more) canned vegetable broth
2 cups leftover cooked vegetables (such as broccoli and carrots and other root vegetables) or frozen thick-cut stew vegetables
1 large russet potato, peeled, cut into 1/2- to 3/4-inch cubes
1 cup thinly sliced green or savoy cabbage
1 teaspoon dried rosemary
1 cup purchased herb croutons

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Quick Info

Servings
4 servings
Calories
69 kcal
Category
Soups & Stews

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Winter Vegetable Potage

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