Leftover Baked Potato Soup
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
Yield: 8 servings
Photo by Lynne Calamia
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Software
- 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
Specialized Hardware
Ricer
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
Yield: 8 servings
Procedure
- Heat oven to 425 F. Put each potato piece cut-side down through a ricer with its smallest die, placed over a large bowl. Reserve the skins, removing and discarding any clinging potato flesh. Scatter the skins on a parchment lined half sheet pan and toss with the olive oil and 1/4 teaspoon of the salt. Place in the oven and bake for 10 minutes, or until crisp. Set aside to cool, and reserve for garnishing the soup.
- Melt the butter in a 6-7 quart heavy bottom pot or Dutch oven over medium heat. Add the leeks and garlic and cook until translucent, 4-5 minutes. Add the hot stock and stir to combine.
- In a separate bowl, whisk together the riced potatoes, buttermilk, sour cream, and grated Parmesan. Add this mixture to the soup, whisking, to remove any clumps. If a smoother texture is desired, blend with an immersion blender for 30 seconds to 1 minute. Season with the salt and pepper. Remove from the heat and stir in the sherry vinegar.
- Ladle into bowls and garnish with chives and crispy potato skins.
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