Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Potato Peel Stock Recipe
    Lost? Site Map

    Potato Peel Stock

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    foodtvfan's Note:

    A great way to use potato peelings. This recipe can be used to replace water in any soup recipe, or to use as broth when deglazing roast pan or fry pan to make gravy. You can also serve the stock as a soup. Discard potato peelings and serve with noodles or other cooked veggies and favorite seasonings. From The Popular Potato Best Recipes by Valwyn McMonigal. Yield is approximate. See Karen from Colorado's Homemade Stock for other great ideas from other vegetable trimmings including onion skins, meat bits, etc. Love these 'waste not want not' recipes.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 1
      Combine all ingredients in a pot and bring to a boil. For vegetarian, if using the broth option, only use vegetable broth.
    2. 2
      Lower heat and simmer for 1-1/2 hours.
    3. 3
      As the liquid evaporates, add a little more to keep the veggies covered.
    4. 4
      Strain and discard veggies.
    5. 5
      Store stock in refrigerator or freeze until required.

    Ratings & Reviews:

    • on November 26, 2007


      I am very honored to get to review this recipe... made today..peeled potatoes for lunch(made Fries) put the potatoes in a stock pot with water only.(no potatoe water) and followed the rest of your instructions EXCEPT I kept the peel on the carrot too...and also used some celery leaves ( just cut them a bit with my kitchen shears) the smell was incredible...loved the idea of using the potatoe peel for stock.. the taste is pretty darn good too..even with out salt..this will make a awesome base to my vegie soup planned for tomorrows supper.. bet it would be even better if I'ld boiled the potatoes instead of making french fries.. I will UPDATE when I make again (and I WILL)..and use potatoe water instead of plain water... if it is this tasty with plain water..I bet using water from boiled will be super AWSOME

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Potato Peel Stock

    Serving Size: 1 (2735 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 180.9
    Calories from Fat 2
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 36.6 mg
    Total Carbohydrate 41.2 g
    Dietary Fiber 5.6 g
    Sugars 3.4 g
    Protein 4.7 g

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites