RESTAURANT POTATO SOUP RECIPE RECIPES

Name: Leftover Baked Potato Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: : 4 servings
Cuisine: american
Ingredients: 3 tablespoons butter; 1 1/2 cups finely diced leeks; 1 1/2 tablespoons minced garlic; 6 cups chicken stock, hot; 4 large leftover baked potatoes, halved. pulp scooped out and put through a ricer; 1 1/2 cups buttermilk; 1/2 cup sour cream; 1/2 cup freshly grated Parmesan; 2 1/2 teaspoons kosher salt; 1 teaspoon freshly ground pepper; 2 tablespoons Sherry vinegar; 1/4 cup minced chives

More about "restaurant potato soup recipe recipes"

LEFTOVER BAKED POTATO SOUP RECIPE | ALTON BROWN | FOOD NE…

Leftover Baked Potato Soup Recipe | Alton Brown | Food Ne… image

Provided by Alton Brown

Categories appetizer

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield : 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons butter
1 1/2 cups finely diced leeks
1 1/2 tablespoons minced garlic
6 cups chicken stock, hot
4 large leftover baked potatoes, halved. pulp scooped out and put through a ricer
1 1/2 cups buttermilk
1/2 cup sour cream
1/2 cup freshly grated Parmesan
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2 tablespoons Sherry vinegar
1/4 cup minced chives

Steps:

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 whisk 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.

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