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Leftover Baked Potato Soup

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Don’t let leftover baked potatoes from last night’s dinner go to waste. Alton Brown halves the potatoes, then scoops out the starchy filling and feeds it through a ricer. The potatoes’ mild flavor blends perfectly with the buttermilk, sour cream and grated Parmesan.

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!

Serve this with a fresh garden salad and some crusty English Muffin Bread, French Bread or homemade Ciabatta Bread.

Ingredients

Scale
  • 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

  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.
  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.
  3. Ladle into bowls and garnish with chives.

Nutrition

Find it online: https://goingmywayz.com/leftover-baked-potato-soup/