Leftover Baked Potato Soup

4.2(52)

by Alton Brown·published 2015-05-10

AmericanAppetizer

Servings

: 4 servings

Total time

—

Calories / serving

590 kcal

Ingredients (12)

serves

3 tablespoons butterbutter
1 1/2 cups finely diced leeksleek
1 1/2 tablespoons minced garlicgarlic
6 cups chicken stock, hotchicken-stock
4 large leftover baked potatoes, halved. pulp scooped out and put through a ricerpotato
1 1/2 cups buttermilkbuttermilk
1/2 cup sour creamsour-cream
1/2 cup freshly grated Parmesanparmesan
2 1/2 teaspoons kosher saltsalt
1 teaspoon freshly ground pepperpepper
2 tablespoons Sherry vinegarsherry-vinegar
1/4 cup minced chiveschive

Instructions (3 steps)

01In 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.
02In 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.
03

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Not rich — missing servings, total time, or calories.