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Leftover Baked Potato Soup
Category: Soups, Hot
Serves: 4
Rating:
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Ingredients:
3 T. butter 1-1/2 c. finely diced leeks 1-1/2 T. minced garlic 6 c. hot chicken stock 4 large baked potatoes, halved, pulp scooped out and put through a ricer 1-1/2 c. buttermilk 1/2 c. sour cream 1/2 c. freshly grated Parmigianno Reggiano 2-1/2 t. kosher salt 1 t. freshly ground pepper 2 T. sherry vinegar 1/4 c. minced chives
Directions:
In a large saucepot, over high heat, melt the butter and add the leeks and garlic. Cook over medium heat until translucent. Add the hot stock and whisk to combine. In a separate bowl, whisk together the riced potatoes, buttermilk, sour cream and grated Parmigianno. Add to the soup, stirring constantly. Season with salt and pepper. Remove from heat and add sherry vinegar. Ladle into bowls and garnish with chives