We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.

Leftover Baked Potato Soup
Loading Video...
Recipe courtesy of Alton Brown

Leftover Baked Potato Soup

Getting reviews...
  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: : 4 servings
  • Nutrition Info

Ingredients

Directions

  1. 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.
  2. 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.
  3. Ladle into bowls and garnish with chives.