Recipe courtesy of Alton Brown
Show: Good Eats
Save Recipe Print
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
: 4 servings
Level:
Easy
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
: 4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

More from:

Potluck Parties

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Baked Potato Wedges

Recipe courtesy of Ina Garten

Baked Macaroni and Cheese

Recipe courtesy of Alton Brown

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Bourbon Baked Beans

Recipe courtesy of Sandra Lee

Baked Caprese Salad

Recipe courtesy of Giada De Laurentiis

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Baked Creamed Corn With Red Bell Peppers and Jalapenos

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.