* Exported from BigOven *

Leftover Baked Potato Soup

Recipe By : Good Eats with Alton Brown
Serving Size :4
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
3 tablespoon butter
1 1/2 cups finely-diced leeks
1 1/2 tablespoon 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 black pepper
2 tablespoon 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.

This recipe yields 4 servings.

Formatted by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 214 Calories; 16g Fat (71.7%
calories from fat); 6g Protein; 8g Carbohydrate; trace Dietary Fiber;
39mg Cholesterol; 4596mg Sodium. Exchanges: 0 Vegetable; 1/2 Non-Fat
Milk; 3 Fat; 0 Other Carbohydrates.



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