Introduction
There’s something uniquely comforting about a thick soup that can practically stand on its own as a meal. In times past, such soups were often fortified with starchy vegetables like potatoes, adding body while simultaneously extracting every bit of flavor from a handful of humble produce. This stock for thick soup embraces that tradition. Its primary role is to serve as a full-bodied foundation for soups that showcase puréed vegetables, hearty grains, or legumes. Think of it as a robust backdrop—heavier than a light stock, but still versatile enough to pair with an assortment of flavors.
Drawing upon the essence of potatoes, leeks, carrots, celery, and a bay leaf, this stock is simmered until the vegetables release their starches and subtle sweetness. The result is a creamy undertone even before you blend or add other ingredients. In a modern kitchen, you can adjust how thick or thin you’d like it by simply adding or reducing water. The presence of potatoes in particular is key; they lend that velvety mouthfeel many of us associate with comforting soups. In older settings, every bit of vegetable would be used—often the trimmings and peelings, too. We can still honor that frugality by using up produce that might be past its prime but still brimming with potential.
Once prepared, this thick soup stock can be the springboard for countless variations. Perhaps you’ll add roasted squash and purée everything together, or fold in diced mushrooms for a heartier texture. Even on its own, a simple garnish of fresh herbs might make it a lovely midweek supper. The key is patience; let the potatoes and other vegetables do their work over a gentle simmer. If you’re craving something especially indulgent, consider swirling in a bit of cream, although it’s hardly necessary if the potatoes have released their starch. This stock stands as a quiet reminder of how a few everyday items can yield something satisfyingly rich without fancy equipment or complicated steps.
Ingredients (makes about 6 cups)
- 8 cups water
- 2 medium potatoes, peeled and diced
- 2 leeks, sliced (white and light green parts)
- 2 carrots, roughly chopped
- 2 stalks celery, chopped
- 1 bay leaf
- 1 teaspoon salt (adjust to taste)
Instructions
- Prep Vegetables: Wash and peel the potatoes, then dice them into small chunks for faster cooking. Slice the leeks, discarding tougher dark leaves if needed, and chop the carrots and celery into medium pieces.
- Combine in Pot: Place the potatoes, leeks, carrots, celery, bay leaf, and salt into a large saucepan or stockpot. Pour in the water, ensuring the ingredients are well-covered.
- Bring to a Simmer: Set the heat to medium-high until you see gentle bubbles forming. Immediately reduce the heat to maintain a steady simmer, not a vigorous boil.
- Skim if Necessary: Sometimes a bit of froth or foam may rise to the top. Skim it away with a spoon to keep the flavors clean.
- Cook Until Soft: Allow everything to simmer for about 45 minutes. The potatoes should be quite tender—so much so that they begin to break apart if nudged with a spoon. Their starchiness will have started to thicken the water.
- Strain or Purée: Decide how you want to use this stock. You can strain out the vegetables for a thickish broth, or blend the contents for an even richer, creamier base. Some may save the cooked vegetables for another use, but often they’re included if a heavier soup is desired.
- Season & Store: Taste and adjust salt. Remove the bay leaf. If you’re not using the stock immediately, let it cool before refrigerating (up to three days) or freezing. This thick soup stock forms the backbone of heartier soups—add more vegetables or grains later to build on its comforting texture.
This simple stock underscores how potatoes and other common vegetables can create surprising depth. A single bay leaf contributes a delicate aroma, and the overall effect is something that feels substantial, yet doesn’t overpower the flavors you might later introduce. When you’re seeking a soup with real body, starting here promises a warm, filling result that tastes both traditional and timeless.