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 dppatel
on March 31, 2011
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The recipe calls for too much chicken stock (i reduced it to 3 cups and is quite bland. I omitted the 1/2 cup sour cream that goes in the soup (just used a dollop on top of each bowl, added additional fresh pepper, crushed red pepper flakes (color looks great in soup without too much added heat, and ground cumin. Overall, a good starting recipe, but i would play around with it....
By flying_v_goddes...
on September 21, 2010
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I'll admit when I saw the episode this soup was on I made it because it was the closest thing to the soup Remy made in the movie "Ratatoullie" (one of my favorites and always inspires me to cook. The best leek and potato soup I've made! The only thing I do differently is add a couple more potatoes and remove the skin and dice them instead because I don't have a ricer (never heard of the gadget until Alton Brown. The only problem with this is when the potatoes become cool enough to handle (I typically bake mine before making the soup the starch makes them really sticky and harder to cut.
By vejjo_12881308
Benbrook, 83
on May 20, 2010
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I don't think I've ever made this recipe to the tee. I skip the sherry altogether sometimes, and instead of using a ricer I just act like I'm making mashed potatoes...and mix in the sour cream, buttermilk, and parm. I also use a little less brother, since I like a thicker soup. Also, I top mine with cheddar, french fried onions, and green onions. It's a favorite in my house and I make it all the time.
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