porridge n.

"soup, meat-broth," c. 1200, potage, "thick stew or soup," literally "food prepared in a pot, that which is put in a pot," from Old French potage "vegetable soup, food cooked in a pot," from pot "pot" (see pot (n.1)). The spelling with double -t- is from early 15c.; the later spelling with one -t- is a later borrowing (see potage).

"a porridge-dish; a small vessel deeper than a plate, usually with upright sides, a nearly flat bottom, and one or two ears," late 15c., alteration of potynger, potager "small dish for stew," from Middle English potage (see pottage) by the same course of changes that produced porridge; and with unetymological -n- by 1530s (compare passenger).

kind of broth or soup made from vegetables, etc., boiled to a pulp and passed through a sieve, 1707, from French purée, a word of disputed and uncertain origin. Compare porridge.