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Can you please explain the thought behind putting potatoes in your veg stock, potatoes will impart no real flavour but will add a percentage of starch to the stock. This in turn will make the stock very cloudy and add a very waxy texture to the finished product. Could I suggest a recipe from my own repertoire:
2 carrots,
1 leek,(white only)
1/2 celery,
1/2 fennel
4 shallots
4 button onions
bouquet garni
1 garlic clove
13 fl.oz dry white wine.
Cook out for no longer than 30 mins then strain. This stock is especially good for poaching fillets of fish, or of course soup.
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Instructions
Cut the leek, potatoes, carrots, celery and zucchini in 1 inch pieces. In a large stockpot combine all the ingredients - add water until it is six inches above the top of the vegetable. Bring to a boil, uncovers; reduce heat, cover and simmer on hour, skim top if necessary. Remove cover after hour and simmer 45 minutes and then strain, pressing vegetables with spoon to release their flavor.
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soups, vegetable stock