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Should I Put Potatoes in Vegetable Stock?

mgret05 Feb 12, 2013 02:55 PM

A lot of vegetable stock recipes call for potatoes, but I have never done that because it seems counterproductive - in my experience, potatoes absorb rather than lend flavor. Does anyone know why recipes include them?

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  1. rcallner Feb 12, 2013 03:13 PM

    How odd, never heard of such a thing. For a reality check, I googled "vegetable stock recipe" and zero out of the first ten that came up included potato for the stock. I see no reason to include them in your stock base - they are a subtle neutral, a nice addition to the eventual soup, but not a helpful aspect to the basic stock.

    3 Replies
    1. re: rcallner
      babette feasts Feb 12, 2013 03:16 PM

      Agreed. Clean potato peelings/skins might be a fine addition, but not whole potatoes.

      1. re: rcallner
        mgret05 Feb 12, 2013 03:22 PM

        I suppose I've seen it mostly in cookbooks, including Mark Bittman's: http://markbittman.com/very-flavorful...

        1. re: mgret05
          ChrisOfStumptown Feb 12, 2013 05:21 PM

          I've made the recipe from Bittman's HTCE. I don't think the potato adds anything good. He offers a variation with parsnip instead of potato and that is more to my liking.

      2. w
        wyogal Feb 12, 2013 03:17 PM

        No. Not to make stock. I've never heard of that. ever.
        Now, if you want to make soup with the stock, and want potatoes in your soup, yes.

        1. Bacardi1 Feb 12, 2013 03:18 PM

          Actually, Anna Thomas - author of "The Vegetarian Epicure" & other sequels (FABULOUS books, by the way) swears by Potato Peel broth & uses it in a number of recipes. Here's a link to one of her basic recipes:


          1 Reply
          1. re: Bacardi1
            magiesmom Feb 13, 2013 04:53 AM

            I make potato peel broth regularly and really like it.

          2. Terrie H. Feb 12, 2013 03:19 PM

            I've never seen vegetable stock recipes that call for potatoes. I'm surprised you've seen a lot. SInce you already know you don't want it, make it how you prefer.

            1. Chemicalkinetics Feb 12, 2013 03:44 PM

              <A lot of vegetable stock recipes call for potatoes>

              I have not learned of this. I won't say potateos absorb rather than lend flavor. I just don't see them as being "stock"

              1. mcf Feb 12, 2013 05:29 PM

                Add my vote to the HELL NO column.

                1. t
                  treb Feb 12, 2013 05:31 PM

                  No potatoes, just aromatic veggies and herbs.

                  1. m
                    MRS Feb 12, 2013 05:46 PM

                    I wouldn't do it...it won't make your stock "clear", i fear you'll get "cloudy" as the potato breaks down.

                    1 Reply
                    1. re: MRS
                      seattle_lee Feb 12, 2013 06:00 PM

                      Yeah, seems like it would end up cloudy and starchy. There might be some specific uses for such a stock, but I don't think I'd want that as the general case.

                    2. s
                      sandylc Feb 12, 2013 07:00 PM

                      I agree with cloudy, starchy, and no flavor added. Basically a waste of a good potato.

                      1 Reply
                      1. re: sandylc
                        scubadoo97 Feb 12, 2013 10:56 PM

                        I can see where you might get some flavor, mostly from the skin but the strachy grainy texture would be an issue

                      2. n
                        ninrn Feb 12, 2013 11:27 PM

                        The starches will also make the stock spoil sooner.

                        1. hotoynoodle Feb 13, 2013 04:45 AM

                          plus 16 on this. never heard of putting spuds in stock.

                          1. t
                            travelerjjm Feb 13, 2013 08:47 AM

                            I have done as Bacardi1 notes: used potato peels. I have a bag in the freezer with "stock stuff" that I add to the stockpot.

                            1. s
                              Splendid Spatula Feb 13, 2013 09:16 AM

                              Lidia Bastianich calls for potatoes in her vegetable soup base. Works for me.

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