Leek and Potato (Broth) Soup

I rely on potato broth to lead me from heavy, starchy winter meals to lighter spring ones. The broth is clean and light, but its flavor makes a dish feel hearty. Its uses are surprisingly plenty, including as the base for soups and risottos.

Watch how to make Braised Leek and Potato (broth) Soup

Potato broth is nothing more than water that peeled potatoes cook in. To make the broth, cook 1 pound of peeled gold potatoes with 1 quart of water and 2 1/2 teaspoons of salt in a covered pot over medium-high heat until tender. With the back of a spoon, smash half a potato into the broth to release its flavor. Let the rest of the potatoes cool in the broth before removing them to store.

You can strain the broth, if you want it clear. Or you may leave the potato bits in it, with the option to puree it smooth. Either way, the broth should be light, not creamy. You can keep it in the refrigerator for up to 5 days or in the freezer it for months.