Photo: Leftover Baked Potato Soup Recipe
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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By davidedelglass_...
Waltham, MA
on April 07, 2013
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Didn't like the buttermilk
By areding1
Plymouth, 62
on February 09, 2013
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This soup is sooo good and so easy to make.
I use it all the time when I have leftover mashed potatoes sometimes it's a little thicker sometimes more liquid.
The leeks give it so much flavor. If you don't feel like chopping you can puree it later.
All in all amazing and you can make it low cal by using fat-free sour cream and buttermilk
By qzi420
on January 26, 2013
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My Hubby Loves this soup! its the only way he will eat potato soup now. The first time I made this I did not have the buttermilk so I subbed with whole milk and it was grate! The 2nd time was better-I had buttermilk! We skip the vinegar and chives to top it off with, we use bacon.
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