Leftover Baked Potato Soup

Recipe courtesy Alton Brown

Show: Good EatsEpisode: This Spuds for you too

Rated: 4 stars out of 5Rate itRead users' reviews (30)

RECIPE
COMMENTS & REVIEWS(30)

Cook Time:
20 min
Level:
Easy
Yield:
: 4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 20 min
Total:: 35 min

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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

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.

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Comments & Reviews

recipe Leftover Baked Potato Soup
Anna Wayne, ME 08-23-2009
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Yum!
Rated: 5 stars out of 5

I've never cooked with leeks before, but this came out excellent. It's a new flavor for me. I had trouble with the ricer, a... cheap-o that folded under pressure. I turned to the meat grinder on my KitchenAid mixer and it came out great. I'm not sure if it produced the same texture as the ricer, but I liked the texture it did produce. Read more
recipe Leftover Baked Potato Soup
Maxime New York, NY 07-14-2009
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great soup!
Rated: 5 stars out of 5

i'v been making this soup for a couple of years and i love it! every time i make it my friends go crazy for it! i also add... chopped bacon and cheddar mmmm sooo good!Read more
recipe Leftover Baked Potato Soup
Ross Miami, OK 01-07-2009
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Delicious, if adjusted (sorry Alton)
Rated: 5 stars out of 5

I tweaked this recipe using the comments I read here (thanks Melissa!). Diced the potatoes with the skins on and added them... separately. Served with cheddar cheese and bacon. Delicious!!!Read more
recipe Leftover Baked Potato Soup
Andy Lehi, UT 01-06-2009
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An Expectations Problem
Rated: 3 stars out of 5

We love baked potato soup, and we had some potatoes that needed to be eaten or thrown out, so I baked them intending to make... my wife's traditional baked potato soup, which is, as you might know, thick, and flavored with sharp cheddar cheese, bacon and chives or green onion. Unfortunately there was no recipe in the box, so I decided to try Alton Brown's version. It has a nice taste, but there was disappointment expressed at the kitchen table because it lacked the traditional characteristics of baked potato soup. This was voted "don't make it again..."Read more
recipe Leftover Baked Potato Soup
Melissa New York, NY 10-26-2008
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delicious! used an immersion blender
Rated: 5 stars out of 5

I used 4 cups chicken broth instead of 6 like most of the posters recommended. What I did differently is bake the potatoes,... let them cool and diced them up, leaving skin on for a more rustic taste. Added to the pot separately, before the sour cream, cheese, & buttermilk mixture. I used an immersion blender at the end to puree the potatoes and leeks. Served w/ a little cheddar cheese and bacon- was fabulous!Read more
recipe Leftover Baked Potato Soup
Jill Harrisonburg, VA 07-18-2008
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Needs many adjustments
Rated: 2 stars out of 5

First off, when he says finely dice the leeks, he means it. I thought mine were diced small enough but they ended up being... long pieces in a watery bath. The riced potatoes would have been sooooo much better if they were diced into chunks. The soup is way too watery and there is no roux or thickener to make it not watery. Also, I feel like something was missing...bacon perhaps? and maybe cheddar instead of parm? I dont know but I feel like this could be so much better...Read more