Have leftover baked potatoes in the refrigerator? This Leftover Baked Potato Soup is a delicious way to turn them into a creamy, comforting meal instead of letting them go to waste. Made with baked potatoes, leeks, garlic, chicken stock, buttermilk, sour cream, and freshly grated Parmesan, this soup combines a rich texture with savory flavor and a bright finish from sherry vinegar. Best of all, it takes just 35 minutes to prepare.
The secret to this soup’s smooth texture is the way the potatoes are prepared. After the baked potatoes are halved and the pulp is scooped out, the potato flesh is passed through a potato ricer. The riced potatoes are then whisked together with buttermilk, sour cream, and Parmesan before being added to the hot stock. Meanwhile, leeks and garlic are cooked in butter until translucent, creating a flavorful base for the soup.
A potato ricer is the most useful specialty tool for this recipe because it breaks down the baked potato pulp into a fine, even texture. This helps the potatoes blend smoothly with the dairy ingredients without requiring extensive mashing. Once everything is combined, the soup is seasoned with kosher salt and freshly ground pepper, then finished with sherry vinegar for a little acidity. Minced chives add fresh flavor and color just before serving.
Serve this leftover baked potato soup with a fresh garden salad and crusty homemade bread for an easy lunch or dinner. It’s a practical way to use up leftover potatoes, and the combination of creamy buttermilk, Parmesan, savory leeks, and fresh chives makes it feel like a meal planned from the start—not just leftovers.
Serve this with a fresh garden salad and some crusty English Muffin Bread, French Bread or homemade Ciabatta Bread.
Potatoes are one of our favorite veggies, they’re inexpensive, versatile and taste great! There are a ton of ways to prepare potatoes…Potato-and-Mozzarella Croquettes, Bacon Onion Potato Salad, Perfectly roasted potatoes, Latkes… you name it. One of our favorites is to enjoy it as a yummy soup!
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Leftover Baked Potato Soup
- Total Time: :35
- Yield: 4 1x
Ingredients
- 3 tablespoons butter
- 1 1/2 cups finely diced leeks
- 1 1/2 tablespoons minced garlic
- 6 cups chicken stock, hot
- 4 large leftover baked potatoes, halved. pulp scooped out and put through a ricer
- 1 1/2 cups 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
Instructions
- 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.
- Prep Time: :15
- Cook Time: :20
- Category: Soup
- Method: Stove Top