Potato-Peel Stock


This is a French favorite—especially as a base for leek soup. Save potato peels and bits of vegetables in the fridge for a short time, or in the freezer for longer, until there are enough to create stock.

Makes 8 quarts.


Super easy

Potato-Peel Stock


For 1 Batch(es)


  • 5 (or more) potatoes' peels
  • 2 cups (or more) chopped vegetables and herbs (fresh and whole or reserved odds and ends) in any combination, such as celery, onion, garlic, carrots, mushrooms, parsley, etc.
  • 1/2 teaspoons (or to taste) of each of the following dried spices in any combination: cumin seeds, fennel seeds, peppercorns
  • 2 (or more) dried bay leaves
  • Twice the volume of water as the peels and vegetables

Potato-Peel Stock Directions

  1. Place everything in a 9- to 10-quart pot. Fill the pot with water—according to instructions above—and bring to a boil. Lower the heat to a gentle simmer and cook for about 1 to 1½ hours.
  2. Allow to cool to room temperature.
  3. Strain the stock into glass jars—leaving a little room at the top for expansion—and place in the freezer until needed. Throw the strained vegetables into the compost pile.

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