Reinvigorate your plain leftover baked potatoes into a soup full of creamy flavours.
cups finely diced leeks
Tbsp minced garlic
cups chicken stock, hot
leftover baked potatoes, halved, pulp scooped out and put through a ricer
cup sour cream
cup freshly grated Parmesan
tsp kosher salt
tsp freshly ground pepper
Tbsp sherry vinegar
cup minced chives
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.