What's in a Name?

I realize this is a little bit of a tease, but hopefully it will also be motivational. 

I had leftover cauliflower curry and some potatoes au gratin. Looking at them they just seemed like tired leftovers, but I threw them in Thor and whipped them up with some chicken stock and viola, soup. More accurately, it was a rich, creamy potage. When experimenting with food I've found it is a good idea to hold off on naming the dish until finished. So much of success is defined by expectation. For a soup it was a little thick, but by calling it a chowder or potage I hit the nail on the head. It's all in the spin, don'tcha know.

Of course, I can't pass on a precise recipe for you (there's the tease) because it was a one time shot. I think I may start designating one night a week for cleaning out the fridge and seeing what delights materialize.