Potage (from Old French pottage; "potted dish"; French pronunciation: ​[pɔ.taʒ], UK /pɒˈtɑːʒ/, US /poʊˈtɑːʒ/) 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.