Let’s Reinvent Auvergne Potée: A Comforting Winter Soup with Modern Variations

Start by pouring the water into a large pot and place over high heat. While the water is heating, prepare the vegetables.

Peel the carrots and cut them into slices about 1 cm thick. Do the same with the turnips, cutting them into quarters and then into pieces about 1 cm thick.

For the onion, peel it, leave it whole, and stud it with the cloves before adding it to the pot along with the salt, peppercorns, bay leaf, and thyme.

Reduce the heat to maintain a gentle simmer once the water begins to boil. Then add the halved bacon slices.

Pierce the sausage skin in a few places before browning them in a pan with a little oil, then add them to the pot.

Prepare the cabbage by removing the tough outer leaves and core, cutting it into quarters lengthwise, then into pieces about 2.5 cm wide, and add them to the pot.

Peel the potatoes, cut them in half lengthwise, then into pieces about 1 cm thick, and add them to the pot.

Continue cooking at a gentle simmer for about 20 more minutes. Next, remove the onion, bay leaf, and thyme sprigs.

Before serving, remove the bacon and sausages, cut them into pieces about 1 cm thick, and return them to the pot to heat through.

Serve this delicious soup in large, warm soup bowls, ideally accompanied by slices of crusty bread for dipping.