- 3 large leftover baked potatoes (halved width wise)
- 3 tablespoons unsalted butter
- 1 1/2 cups leeks, finely chopped
- 1 1/2 Tbsp garlic, minced
- 1 quart chicken stock, hot
- 1 1/2 cups low-fat buttermilk
- 1/2 cup sour cream
- 6 ounces Parmesan cheese
- 2 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 Tbsp sherry vinegar
- 1/4 cup chives
Place the potatoes, cut side down through a ricer with its smallest die into a medium mixing bowl.
Melt the butter in a large saucepan over medium heat. Add the leeks and garlic na dcook until soft, about 5 minutes. Stir in the hot stock.
Whisk together the riced potatoes, buttermilk, sour cream, and cheese. Add this mixture to the soup, stirring constantly. Season with the salt and pepper. Remove from the heat and add the vinegar.
From Alton Brown’s Good Eats: The Early Years
Katie: We were having some friends come over for pumpkin carving and a corn maze. What better food to have than soup and grilled sandwiches! We knew what kind of sandwiches we wanted to have, but the soup posed more difficulty. After looking at our cookbooks, we decided on this potato soup which didn’t seem like it would be very difficult to make. We don’t have a potato ricer, but we used a potato masher to mash up the baked potatoes. We didn’t want the texture too uniform, so we left it a little chunky on purpose. The soup was very delicious! You would think that it would be very heavy with the buttermilk and cheese going on, but I think adding the chicken broth really makes it hearty without being heavy. It made a fairly large amount, and I ended up having it for lunch three days in a row, so I don’t think we would make this quantity again unless we had more people to eat it or wanted to freeze some. But this is a wonderful recipe, as we have found of all of Alton Brown’s that we have tried so far.
Gray: This was tasty and turned out well even though I messed a couple of things up. We had company over and were rushing this one. I should have chopped the leeks finer. I wanted to have some texture, but they could have been smaller. Also, I forgot to toss in the sherry vinegar at the end. (Which was probably ok, because I didn’t have any and was going to substitute red wine vinegar.) I still love the way this turned out and would definitely make it again. I liked the texture and flavor that came from using the baked potatoes, even though we didn’t use the ricer. I hope you enjoy!