Leftover Baked Potato Soup
Serves:
4
Prep Time:
Cook Time:
Total Time:
An easy and delicious way to us up leftover baked potatoes.
Yield: 4 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 3 tablespoons | butter |
| 1 1/2 cup | finely diced leek |
| 1 1/2 tablespoon | minced garlic |
| 6 cups | chicken stock, hot |
| 4 | large leftover baked potatoes, halved. pulp scooped out and put through a ricer |
| 1 1/2 cup | 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.
Source: foodnetwork.com
