Creamy Soup from Leftover Potatoes

A fresh new potato soup from leftover potatoes is a wonderful bowl of treat for everyone in the house. Just another perfect budget friendly meal.

Ingredients:

1 1/2 cups finely diced leeks
1 1/2 tablespoons minced garlic
1/4 cup minced chives
6 cups chicken stock, hot
4 large leftover baked potatoes
3 tablespoons butter
1 1/2 cups buttermilk
1/2 cup sour cream
1/2 cup freshly grated cheese
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2 tablespoons Sherry vinegar

Procedure:

In a large saucepan, heat melt the butter over high heat 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, sour cream, buttermilk and grated cheese. Add this mixture to the soup stirring constantly. Season with salt and pepper. Remove from the heat and add the Sherry vinegar. Laddle into bowls and garnish with chives. Serve warm.