Leftover Baked Potato Soup

TOTAL TIME: 35 min
Prep: 15 min
Inactive Prep: --
Cook: 20 min
 
YIELD: : 4 servings
LEVEL: Easy

ingredients

  • 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 kosher salt
  • 1 teaspoon freshly ground pepper
  • 2 tablespoons Sherry vinegar
  • 1/4 cup minced chives
recipe tools

Directions

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.
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Tia Mowry At Home

Get Cooking Channel on your TV.