What is the recipe for Lidia's savory potatoes?


Quick Answer

The recipe for Lidia Bastianich Savory Potato Broth features russet potatoes, celery, carrots, seasoning, cheese and water. Although the chef refers to the recipe as a broth, it actually serves as a soup base since the vegetable remains in the dish, as noted on Bastianich's website.

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Full Answer

Savory Potato Broth

As a soup base, this recipe make approximately one gallon of soup base. Cooks can use the base to make many vegetable- and meat-based soups.

Prep time: Five minutes

Cook time: Two hours, 15 minutes

Ready in: Two and a half hours


  • 4 quarts water
  • 1/4 cup extra virgin olive oil
  • 2 1/2 lbs. russet potatoes, peeled and cut into small cubes
  • 2 tablespoons kosher salt
  • 2 stalks celery, cleaned and diced
  • 2 medium carrots, peeled and grated
  • 3 tablespoons tomato paste
  • 3 bay leaves
  • 2 2- or 3-inch outer rind sections of Grana Padano cheese, rinsed
  • 1/4 teaspoon ground black pepper
  1. Heat water and saute potatoes
  2. Add the water to a pot and bring it to a boil. Add the olive oil to a large stockpot and heat it on medium-high heat. Add the potatoes and half of the salt and toss it until the potato cubes are well coated. Saute the soup for up to six minutes until it is lightly browned on all sides. Lower the heat to medium low and cook the potatoes for another three minutes.

  3. Saute the remaining vegetables
  4. Add the celery and carrots to the stockpot and saute the soup for another three minutes, scraping the bottom to remove any potato bits. Clear a space in the center of the stockpot and add the tomato paste. Cook the paste for two minutes, stirring lightly, and then blend the paste with the vegetables.

  5. Combine vegetables in water
  6. Pour the water into the stockpot with the vegetables. Add the remaining salt, bay leaves, cheese and black pepper and stir well. Bring the soup base to a boil, reduce the heat to a simmer and cover, stirring occasionally. Remove the lid and cook the soup base for another hour. Remove the bay leaves and serve the soup immediately or store it in a refrigerator for up to four days or in a freezer for up to six months.

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