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–+ servings

Leftover Baked Potato Soup

Photo by Lynne Calamia
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
Yield: 8 servings

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

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.