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Potato-Vegetable Stock

http://www.eatingwell.com/recipes/potato_vegetable_stock.html

From EatingWell:  May/June 1991

This stock owes its depth to last summer's crop of potatoes and leeks, simmered into a thick broth. If you don't have leeks, a fat head of garlic, unpeeled and coarsely chopped, makes a fine substitute.

About 10 cups | Active Time: 15 minutes | Total Time: 45 minutes

Ingredients

• 5 medium-sized potatoes, (2 pounds), scrubbed, unpeeled, cut in 1-inch pieces
• 4 large leeks, (2 pounds), white part only, split, well-rinsed and cut in pieces
• 2 medium carrots, scrubbed and cut in 1” pieces
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon fresh lemon thyme, or regular thyme leaves or pinch dried

Preparation

1. Combine all ingredients in a heavy-bottomed stock pot, along with 8 cups water or more as needed to cover the vegetables. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Pass broth through a food mill or a sieve, pressing on vegetables to extract as much juice as possible.

Nutrition

Per serving : 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 0 g Protein; 0 g Fiber; 0 mg Sodium; 0 mg Potassium

Nutrition Note: After straining and skimming, stock has negligible calories and nutrients.