Leftover Baked Potato Soup

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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!

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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!!!

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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..."

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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!

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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...

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This is one of the best potato leek soups I have had. I do not like overly creamy soups that are very heavy and this was perfect.

The flavors blended excellently. I used more garlic and leeks than recommended.

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This recipe was easy to prepare and gave a special start to our family's Christmas dinner. It's a keeper. Thanks Alton

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My son loves baked potato soup so I read the reviews of this recipe and made changes. I cut the broth and buttermilk back some, used a food mill for the potatoes ( I don't have a ricer, and put it all in the blender to get a smoother consistency. We topped it with crisp, crumbled bacon and cheddar cheese. It was a hit! Thanks Alton and reviewers!