Looking for a delicious and easy way to repurpose those leftover baked potatoes? Look no further! This Leftover Baked Potato Soup is the perfect solution for a hearty and satisfying lunch or dinner. Not only is it gluten-free, but it's also incredibly versatile and can be customized to suit your taste preferences.
This soup comes together in just 35 minutes and serves four, making it a great option for a weeknight meal. With a total calorie count of 679 kcal per serving, it's a filling and nutritious choice that won't leave you feeling weighed down.
The base of the soup is made with riced potato pulp from your leftover baked potatoes, giving it a creamy and comforting texture. Buttermilk, sour cream, and freshly grated Parmesan cheese are whisked together with the riced potatoes to create a rich and tangy flavor profile.
To make the soup, simply sauté some leeks and garlic in butter until they're translucent, then add hot chicken stock and whisk to combine. Add the potato mixture to the pot and stir constantly, seasoning with salt and pepper to taste. Finally, remove the soup from the heat and stir in some Sherry vinegar for a burst of acidity that balances out the richness of the soup.
Serve your Leftover Baked Potato Soup in bowls and garnish with minced chives for a pop of color and flavor. This soup is sure to become a new favorite in your recipe rotation – give it a try and see for yourself!
