Email to Buny      

Potato: Good Eats' Leftover Baked Potato Soup

Source of Recipe

Alton Brown, Good Eats


List of Ingredients

3 tablespoons butter
1 1/2 cups finely diced leeks
1 tablespoon minced garlic
6 cups chicken stock, hot
4 large leftover baked potatoes, halved
pulp scoopd out and pushed thru ricer
1 1/2 cups buttermilk
1/2 cup sour cream
1/2 cup fresh grated parmesan
2 1/2 teaspoons kosher salt
1 teaspoon fresh ground pepper
2 tablespoons Sherry vinegar
1/4 cup minced chives


Recipe

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.