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Leftover Baked Potato Soup

Leftover Baked Potato Soup
Need a gluten free main course? Leftover Baked Potato Soup could be an excellent recipe to try. This recipe serves 4. One portion of this dish contains approximately 23g of protein, 25g of fat, and a total of 517 calories. If you have kosher salt, baked potatoes, sherry vinegar, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

1
Watch how to make this recipe.
2
In a large saucepot, over high heat melt the butter and add the leeks and garlic. Cook over medium heat until they are translucent.
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ButterButter
GarlicGarlic
LeekLeek
Equipment you will use
PotPot
3
Add the hot stock and whisk to combine.
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StockStock
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WhiskWhisk
4
In a separate bowl, whisk together the riced potatoes, buttermilk, sour cream, and grated Parmesan.
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ButtermilkButtermilk
Sour CreamSour Cream
ParmesanParmesan
PotatoPotato
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WhiskWhisk
BowlBowl
5
Add this mixture to the soup stirring constantly. Season with salt and pepper.
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Salt And PepperSalt And Pepper
SoupSoup
6
Remove from the heat and add the Sherry vinegar.
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Sherry VinegarSherry Vinegar
7
Ladle into bowls and garnish with chives.
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ChivesChives
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BowlBowl
LadleLadle
DifficultyMedium
Ready In35 m.
Servings4
Health Score33
Gluten Free
DietsGluten Free
Dish TypesSoup
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