Name: One Pot Leftover Baked Potato Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 3 tbsp butter; 1 1/2 cups finely diced leeks; 1 1/2 tbsp 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 tsp kosher salt; 1 tsp freshly ground pepper; 2 tbsp sherry vinegar; 1/4 cup minced chives

Alton Brown

One Pot Leftover Baked Potato Soup

Try this easy one pot recipe! Leftover baked potato soup, perfect for those cold nights!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 4

Ingredients Method

Ingredients

3 tbsp butter
1 1/2 cups finely diced leeks
1 1/2 tbsp 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 tsp kosher salt
1 tsp freshly ground pepper
2 tbsp sherry vinegar
1/4 cup minced chives

Method

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.