Prep Time
15 min
Cook Time
20 min
Yields
4 servings
Reinvigorate your plain leftover baked potatoes into a soup full of creamy flavours.
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ingredients
3
Tbsp butter
1 ½
cups finely diced leeks
1 ½
Tbsp minced garlic
6
cups chicken stock, hot
4
leftover baked potatoes, halved, pulp scooped out and put through a ricer
1 ½
cups buttermilk
½
cup sour cream
½
cup freshly grated Parmesan
2 ½
tsp kosher salt
1
tsp freshly ground pepper
2
Tbsp sherry vinegar
¼
cup minced chives
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directions
Step 1
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.
Step 2
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.
Step 3
Ladle into bowls and garnish with chives.