September’s Culinary Adventures: Five Delicious Potage Recipes

September days are filled with the scent of new culinary adventures. Fresh ingredients harmonize to create irresistible cream soups that warm the heart, whether you’re a culinary master or a beginner. Today, we present five recipes that will elevate your table and delight your family. Rest assured, there will be no shortage of compliments for the chef!

Mushroom Potage

Let’s begin with a classic. Rich mushroom potage offers a perfect blend of delicate aromas and a velvety texture. Enhance it with fresh thyme and crispy croutons for an extra layer of indulgence.


  • 500 g of mushrooms
  • 2 red onions
  • 1 potato
  • 400 ml of broth
  • 3 tablespoons of sour cream
  • 2 tablespoons of olive oil
  • 1 cube of butter
  • Salt
  • Pepper
  • Garlic powder


Start by cleaning and chopping the mushrooms. Peel the potatoes and onions, then dice them. In a pan, heat olive oil, add the onions, and sauté. Next, add the butter, mushrooms, and stir until they turn golden.

Transfer the contents to a pot, add the potatoes, and pour in the broth. Bring it to a boil, reduce the heat, cover, and simmer for about twenty minutes. Towards the end, remove the lid and let it simmer a bit longer. Season with salt, pepper, and garlic powder. Allow it to cool slightly.

Now, blend the prepared mixture, mix in the sour cream, and bring it back to a boil. Add some grilled mushrooms and serve. Your delicious mushroom potage is ready to enjoy.

Corn Potage

This potage is a real delight for corn enthusiasts. While corn is still in season, indulge in the warm embrace of its beautiful aromas.


  • 300 g of sweet corn
  • 1 red onion
  • 2 cloves of garlic
  • 1 potato
  • 150 ml of broth
  • 150 ml of milk
  • 80 ml of cooking cream
  • 1 cube of butter
  • Salt
  • Pepper


Begin by cutting the potatoes into cubes and cooking them. Meanwhile, finely chop the red onion and garlic, then sauté them in butter. Add the corn, sauté briefly, and pour in the broth. Simmer over moderate heat until the corn becomes soft. After a few minutes, add the milk and season to taste. Once the corn is cooked, allow it to cool, then transfer it to a blender. Add the potatoes and blend until you achieve a creamy mixture. Return it to the stove briefly, add the cooking cream, and serve.

Pepper and Tomato Potage

For those who enjoy spicier dishes, this recipe is a perfect choice. The combination of vegetables and spices gives this hot soup a unique and interesting twist.


  • 2 large red peppers
  • 250 g of cherry tomatoes
  • 500 ml of homemade tomato juice
  • ½ cup of water
  • 2 tablespoons of dried dill
  • ½ teaspoon garlic powder
  • 1 teaspoon of dried basil
  • ½ teaspoon of Himalayan salt
  • ½ teaspoon of pepper
  • 2 tablespoons of sugar
  • A pinch of red ground pepper


Place the red peppers on a baking paper-lined pan and bake in a preheated oven at 250°C for about 15 minutes. Simultaneously, pour the remaining ingredients for the potage into a saucepan, mix, and bring to a boil. After roasting the peppers, wrap them in foil and let them sit for a few minutes. Then, peel the peppers, add them to the pan with the other ingredients, and remove it from the heat. Blend all the ingredients to achieve a creamy potage. Return it to the stove and heat until it boils, then add the spices. Cook for another ten minutes and serve.

Pea Potage

Another classic and a favorite for many, this irresistible pea potage carries the aroma of spices and rich flavors, evoking childhood memories.


  • 400 g of peas
  • 200 ml of cooking cream
  • 20 g of butter
  • 1 small red onion
  • 1 clove of garlic
  • 1 carrot
  • 2 small potatoes
  • 50 ml of broth
  • 1 bay leaf
  • ½ teaspoon of dry fennel
  • ½ teaspoon of dry parsley
  • 1 sage leaf
  • 1 teaspoon of salt
  • ¼ teaspoon of pepper
  • 1.2 liters of water


Melt the butter in a pan over high heat, then add the chopped red onion and garlic. Add salt and cook for a few minutes, stirring until the onion turns golden brown. Pour in the broth and add the diced carrots and potatoes. Season with spices and let it simmer for a few minutes. Then add water, let it boil, reduce the heat, cover, and cook for twenty minutes.

Raise the heat, add the young peas, and let it boil for ten minutes. Remove from the heat, take out the bay leaf, and blend everything. Add the cooking cream, blend again, season, and serve.

Carrot and Budimka Potage

This winning combination brings a vibrant color to your table. The blend of carrot and budimka is recognizable in various dishes, and here’s how you can prepare the most delicious potage.


  • 1 red onion
  • 450 g of budimka
  • 450 g of carrots
  • 4 cloves of garlic
  • Herbal spice
  • Salt
  • Pepper
  • 50 ml of neutral cream


Dice the red onion, carrots, and garlic, then place them in a deep pot. Pour 2 liters of water over the vegetables. Add herbs, salt, and pepper to taste. Cook over moderate heat for about 40 minutes. Afterward, use a blender to achieve a fine creamy texture. Season with rosemary and neutral cream. Serve warm with crispy croutons.

Choosing among these delightful options can be a challenge, but preparing them certainly isn’t. Cooking potage is a creative way to experiment with diverse ingredients, flavors, colors, and textures. Unleash your culinary imagination and add your unique touch to each recipe. Enjoy your culinary journey!