Potato Soup

By cserumga

from Alton Brown

Ingredients

• 4 large baked potatoes (about 10 ounces each), halved width-wise
• 3 Tbsp unsalted butter
• 1 1/2 cups leaks, finely chopped
• 1 1/2 Tbsp garlic, minced
• 1 quart chicken stock
• 1 1/2 cups low-fat buttermilk
• 1/2 cup sour cream
• 6 oz Parmesan cheese, freshly grated
• 2 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 Tbsp sherry vinegar
• 1/4 cup chive, minced

Preparation

Step 1

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 and cook 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.

Ladle into bowls and finish with chives.