Leftover Baked Potato Soup

Name: Leftover Baked Potato Soup
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: american
Ingredients: 3 tablespoons butter; 1 1/2 cups finely diced leeks; 1 1/2 tablespoons minced garlic; 3 cups chicken stock, hot; 4 large leftover baked potatoes, halved. Pulp scooped out and put through a ricer; 1 1/2 cups buttermilk; ¼ 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

Prep 15m

Cook 20m

Ingredients

Servings

43 g butter
360 ml finely diced leeks
1½ tablespoons minced garlic
720 ml chicken stock, hot
4 large leftover baked potatoes, halved. Pulp scooped out and put through a ricer
360 ml buttermilk
60 ml sour cream
50 g freshly grated Parmesan
2½ teaspoons kosher salt
1 teaspoon freshly ground pepper
2 tablespoons sherry vinegar
60 ml minced chives

Instructions

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.