Leftover Baked Potato Soup

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