Potato and Vegetable Broth

If broth is not going to be used immediately, cool it to room temperature by immersing the pot in a bath of cold water; refrigerate or freeze promptly.

Serves: 8Hands-on: 25 minutesTotal: 2 hoursDifficulty: Easy

Serves: 8


  • 3 baking potatoes
  • 1 large leek
  • 6 carrots
  • 6 stalks of celery
  • 3 medium zucchini
  • 4 large onions
  • ½ lb. fresh mushrooms
  • 1 whole head of garlic
  • 10 peppercorns
  • 8 sprigs fresh thyme (or 1 Tbsp. dried)
  • 8 sprigs fresh flat-leaf parsley
  • 3 bay leaves


  • Without peeling them, clean, then chop the potatoes, leek (white light green parts only), carrots, celery, and zucchini. Quarter the onions and mushrooms; do not discard any parts. Slice off the very top of the garlic head, just enough to expose the tops of the cloves.
  • Place all the ingredients in a soup pot. Add enough cold water to cover the vegetables; then add more water until its level is about 6 inches higher.
  • Bring to a boil, then reduce to a simmer. Cook for about 1¾ hours. Squeeze the liquid out of the vegetables, adding the liquid to the broth. Strain.