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.

Ann Lovejoy
Source: EatingWell Magazine, May/June 1991

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Recipe Summary

total:
45 mins
Servings:
10
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Tips

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