Soups & Stew recipe collection

Potage Parisienne is a classic French potato and leek soup thickened with a butter-flour roux and finished with heavy cream. Two pots merge into one velvety, elegant bowl.

Dairy-free potato leek soup pureed with brown rice for natural body and silkiness. No cream, no butter. A light French-style potage with a splash of white wine vinegar to brighten every spoonful.

Potage Saint-Germain: a classic French green pea soup with carrots, leeks, lettuce, and a finishing splash of cream and milk. Pureed silky-smooth and finished with a dollop of sour cream or sherry.

Creamy potato spinach soup from the 1930s with evaporated milk and melted cheese. Depression-era comfort food ready in 30 minutes, serves four warmly.

Potato leek soup with sweet corn, carrots, celery, and a hit of hot paprika. A rustic German-style soup with a partially blended texture and only a splash of cream for finishing.

Low-fat potato, leek, mushroom, and spinach soup pureed smooth with no cream. A vibrant green, flavor-packed bowl ready in 45 minutes from pantry basics.

Pressure cooker potato soup with pearl onions and sharp cheddar stirred in at the end. A fast, creamy loaded potato soup made in a fraction of the stovetop time.

Creamy potato, leek, and salt cod soup finished with sour cream and fresh dill. A milk-based chowder with rich, briny depth that can be made a day ahead.

Ham and lentil soup made from a meaty ham bone broth with sausage, tomatoes, carrots, and celery. A thick, hearty pot of soup built on deep, smoky pork flavor.

Provencal vegetable ragout slow-roasted for four hours with eggplant, tomatoes, mushrooms, squash, potatoes, red wine, and twelve cloves of garlic. Vegan and deeply flavored.

Puchero is to Mexican cooking what Pot-au-Feu is to French. The difference lies in Puchero's imaginative combination of vegetables and fruits. Since it is even more delicious the second day, this recipe will make an ample amount to serve 8 for dinner, with some left over for lunch the following day.

Pueblo red chile stew with beef, potatoes, red chile powder, and blue cornmeal thickener. A traditional Native American feast-sized stew with just 6 ingredients and deep, earthy flavor.

Here's a recipe for pumpkin soup. It comes from Jon Gatewood, the executive chef of Emma's restaurant in the Silas Griffith Inn in Danby, Vermont.

Pumpkin ravioli soup, a silky sage-and-thyme pumpkin broth ladled over plump cheese ravioli and dusted with cinnamon. A cozy fall bowl that comes together in about half an hour.

Silky pureed black bean soup simmered low and slow in chicken broth with garlic, carrots, and bay leaves, then finished with heavy cream and a dollop of sour cream.

Pureed black bean soup simmered in chicken broth with garlic and carrots, finished with heavy cream. Topped with sour cream, cilantro, and diced tomatoes.