Leftover Baked Potato Soup
Leftover Baked Potato Soup—Alton Brown's easy, comforting recipe makes use of leftover potatoes for a quick, delicious weeknight dinner perfect for fall and winter.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at altonbrown.com.
Cooking tools:
- Potato ricer
- Immersion blender
- Dutch oven
- Parchment paper
- Baking sheet
- Oven
- Stove
- Mixing bowl
- Whisk
- Grater
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- 4 (10-ounce) leftover baked potatoes, halved width-wise
- 2 teaspoons olive oil
- 1 tablespoon plus 1/4 teaspoon kosher salt, divided
- 3 tablespoons butter
- 1 1/2 cups finely chopped leeks
- 2 tablespoons minced garlic
- 1 quart chicken or vegetable stock, hot
- 1 1/2 cups low-fat buttermilk
- 1/2 cup sour cream
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon freshly ground black pepper
- 1 tablespoon sherry vinegar
- 1/4 cup minced chives
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