Recipe Image

Potato-Vegetable Stock

  • 15 m
  • 45 m
Ann Lovejoy
“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.”


    • 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
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon salt
    • ½ teaspoon fresh lemon thyme, or regular thyme leaves or pinch dried


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