Leftover Baked Potato Soup

• 分量: 4 servings
• 調理時間: 15 minutes
• 総時間: 35 minutes

材料

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

手順

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.

栄養

• カロリー: 593
• 脂肪総量: 25g
• 飽和脂肪: 14g
• コレステロール: 65mg
• ナトリウム: 1759mg
• 炭水化物総量: 68g
• 食物繊維: 5g
• 糖質総量: 15g
• タンパク質: 26g