How to cook Leftover Baked Potato Soup
Leftover baked potato recipes Ingredients
• 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
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.
Your Leftover baked potato recipes is ready now
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