Leftover Baked Potato Soup
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Have some leftover baked potatoes crowding your refigerator? Try this recipe from Alton Brown of the Food Network.M. Eileen Brown/ebrown@dailyherald.com
3 tablespoons butter
1½ cups finely diced leeks
1½ tablespoons minced garlic
6 cups stock (chicken or vegetable), hot
4 -5 large leftover baked potatoes, cut in half with the pulp scooped out and put through a ricer
1½ cups buttermilk
½ cup sour cream
½ cup grated Parmesan cheese
2½ teaspoons kosher salt
1 teaspoon pepper
2 tablespoons sherry vinegar
¼ cup minced chives
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. Garnish with chives.
Serves four.
Adapted from a recipe by Alton Brown on foodnetwork.com
