Leftover Baked Potato Soup

  • 3 tablespoons butter
  • 1 1/2 cups finely diced leeks
  • 1 1/2 tablespoons minced garlic
  • 6 cups chicken stock, hot
  • 4 large leftover baked potatoes, halved. pulp scooped out and put through a ricer
  • 1 1/2 cups buttermilk
  • 1/2 cup sour cream
  • 1/2 cup freshly grated Parmesan
  • 2 1/2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 2 tablespoons sherry vinegar
  • 1/4 cup minced chives

In a large saucepot, over high heat melt the butter and add the leeks and garlic. Cook over medium heat until they are translucent. Add the hot stock and whisk to combine.

In a separate bowl, whisk together the riced potatoes, buttermilk, sour cream, and grated Parmesan. Add this mixture to the soup stirring constantly. Season with salt and pepper. Remove from the heat and add the Sherry vinegar.

Ladle into bowls and garnish with chives.

Rule the Kitchen with More Recipe Faves

Cheddar potato soup
Cheddar potato soup
Time
10
Serves
4
Difficulty
Easy
Fully Loaded Baked Potato Soup
Fully Loaded Baked Potato Soup
Time
55
Serves
4
Difficulty
Easy
Provencal vegetable soup
Provencal vegetable soup
Time
60
Serves
6
Difficulty
Easy
Big-Batch-Corn-and-Potato-Chowder
Big-Batch Corn and Potato Chowder
Time
45
Serves
8
Difficulty
Easy