Leftover Baked Potato Soup

1. 1

   In a large saucepot, over high heat melt the butter and add the leeks and garlic.

2. 2

   Cook over medium heat until they are translucent.

3. 3

   Add the hot stock and whisk to combine.

4. 4

   In a separate bowl, whisk together the riced potatoes, buttermilk, sour cream, and grated Parmesan.

5. 5

   Add this mixture to the soup stirring constantly.

6. 6

   Season with salt and pepper.

7. 7

   Remove from the heat and add the Sherry vinegar.

8. 8

   Ladle into bowls and garnish with chives.

No nutritional information available.

No additional tips available.