1) Broth 2) Soup 1) Course before une salade 2) Cookery term 3) Cookery word 4) Creamy French soup 5) Cuisine term 6) French onion soup 7) Medieval cuisine 8) Pottage 9) Soup 10) Soup in Cannes 11) Soup in Montmartre 12) Soup, to Escoffier 13) Thick French soup 14) Thick soup 15) Thick soup made with cream 16) Thick soup or stew 
Potage (from Old French pottage; `potted dish`; pɔ.taʒ, ʒ, ʒ) is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form into a thick mush. ==History== Potage has its origins in the medieval cuisine of Northern France and increased in popularity from High Middle Ages.....
• (n.) See Pottage.
Hearty soup
Hearty soup
(pot-azh). Soup.
soup
Pot'age noun See Pottage . 
soup.
soup
[n] - thick (often creamy) soup
Hearty soup
noun thick (often creamy) soup
soup