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Course: Soups & Sandwiches
Keyword: Appetizers, Comfort Food, Fall, Leftover Baked Potato Soup, Make-Ahead, Soups, Weeknight Dinner, Winter

Leftover Baked Potato Soup

ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
Yield: 8 servings
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  • 4 (10-ounce) leftover baked potatoes, halved width-wise
  • 3 tablespoons butter
  • 1 1/2 cups finely chopped leeks
  • 1 1/2 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
  • 2 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 tablespoon sherry vinegar
  • 1/4 cup minced chives

Specialized Hardware

  • Ricer
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
Yield: 8 servings


  • Put the potatoes, cut-side down, through a ricer with its smallest die. Set aside in a medium mixing bowl. Reserve the skins for Potato Skin Crisps.
  • 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 stir 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 and Potato Skin Crisps, if desired.
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