Leftover Baked Potato Soup

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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....

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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.

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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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I rely on Alton for most of my cooking advice and tips, and this soup did not disappoint! My boyfriend is hard to cook for because there are so many things he doesn't like to eat, but after making this recipe with a few adjustments, he ate half the pot! I used 4 cups of broth instead of 6 and 2% milk instead of buttermilk. I don't have a ricer or an emersion blender, so I ran chopped baked potato pulp through my food processor with the broth in small quantities, then whisked everything together in the pot. It took a little longer, but the consistency was fantastic. I used a 5th potato to add chunky pieces after the soup was all put together. Rice wine vinegar was on hand so I used that and it added a very nice flavor to the soup. Topped with cheddar and bacon, this soup was a real winner and is now requested by my picky boyfriend! Thank you, Alton!

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Based on other reviews I only used 4 cups of stock and that was plenty. I also pureed the soup with an immersion blender after stirring in the potato mixture as we prefer a smoother texture. Good topped with a little crumbled bacon and Cheddar cheese but also good flavor on its own.

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I did a few adjustments as follows: I cooked the shallots/garlic in the butter as in the recipe and then added 3 of the 4 potatoes to the butter/shallot mixture. I did not use a ricer, but instead chopped the potatoes into chunks. Then added the stock, let cook for about 5 minutes and used an emersion blender to make the soup thick and creamy. I used Red Wine Vinegar (couldn't find sherry vinegar--do not leave this out--it really makes a difference in flavor. I left out the parmesan cheese and sour cream and only 1/2 cup of the buttermilk. I added 6oz of fat free plain yogurt instead. I topped with bacon, low fat cheddar cheese, green onion, and low fat sour cream (like a real baked potato...It was so good (and filling.

For those following Weight Watchers--this turns out to be 2 points/1 cup soup (without the toppings

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I didn't change a thing, even after reading the reviews. Alton Brown doesn't miss! Once made this does appear to be thinner and more delicate than the traditional potato soup you may be used to, but don't be fooled, it is very rich in taste and surprisingly filling! My table of accomplished cooks raved, and I will make this soup again without hesitation.

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I had four and a half leftover baked potatoes tonight and no desire to go out or take out. So! I decided to google tonight's Sunday supper, and Alton's recipe appeared. Although I altered his recipe, substituting ingredients I had on hand
( green onions instead of leeks and jack cheese instead of Parmesan, it was delicious. Toppings were grated sharp cheddar and finely sliced green onions. Because I substitued green onions, I pureed them after they were sauteed.

Anyway...I will add this recipe to my must haves. It was amazing.

Thank you, Alton.

Lindy Hill

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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.

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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!