Leftover Baked Potato Soup

Name: Leftover Baked Potato Soup
Prep time: 35 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 4 pieces White Potatoes (4 (10-ounce) leftover baked potatoes, halved width-wise); 2 tsp Olive Oil (2 teaspoons olive oil); 1 tbsp Kosher Salt (1 tablespoon plus 1/4 teaspoon kosher salt, divided); 3 tbsp Unsalted Butter (3 tablespoons butter); 1 ½ cup Leeks (1 1/2 cups finely chopped leeks); 2 tbsp Garlic (2 tablespoons minced garlic); 1 L Chicken Stock (1 quart chicken or vegetable stock, hot); 1 ½ cup Buttermilk (1 1/2 cups low-fat buttermilk); ½ cup Sour Cream (1/2 cup sour cream); ½ cup Parmesan Cheese (1/2 cup freshly grated Parmesan cheese); 1 tsp Black Pepper (1 teaspoon freshly ground black pepper); 1 tbsp Sherry Vinegar (1 tablespoon sherry vinegar); ¼ cup Chives (1/4 cup minced chives)

A creamy, comforting soup made by ricing leftover baked potatoes and simmering with leeks and chicken stock, finished with buttermilk, sour cream, Parmesan, and garnished with crispy potato skins and chives.

35 minAmerican

Servings8

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian

Steps

1Heat oven to 425 F. Put each potato piece cut-side down through a ricer with its smallest die, placed over a large bowl. Reserve the skins, removing and discarding any clinging potato flesh. Scatter the skins on a parchment lined half sheet pan and toss with the olive oil and 1/4 teaspoon of the salt. Place in the oven and bake for 10 minutes, or until crisp. Set aside to cool, and reserve for garnishing the soup.
2Melt the butter in a 6-7 quart heavy bottom pot or Dutch oven over medium heat. Add the leeks and garlic and cook until translucent, 4-5 minutes. Add the hot stock and stir to combine.
3In a separate bowl, whisk together the riced potatoes, buttermilk, sour cream, and grated Parmesan. Add this mixture to the soup, whisking, to remove any clumps. If a smoother texture is desired, blend with an immersion blender for 30 seconds to 1 minute. Season with the salt and pepper. Remove from the heat and stir in the sherry vinegar.
4Ladle into bowls and garnish with chives and crispy potato skins.