SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Potato-Vegetable Stock


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



  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.


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.