Recipe

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• 3 tbsp butter
• 1 1/2 cups finely diced leeks
• 1 1/2 tbsp 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 cheese
• 2 1/2 tsp kosher salt
• 1 tsp fresh ground pepper
• 2 tbsp sherry wine vinegar
• 1/4 cup minced chives

• 1 In a large saucepot, over high heat melt the butter and add the leeks and garlic.
• 2 Cook over medium heat until they are translucent.
• 3 Add the hot stock and whisk to combine.
• 4 In a separate bowl, whisk together the riced potatoes, buttermilk, sour cream, and grated Parmesan.
• 5 Add this mixture to the soup stirring constantly.
• 6 Season with salt and pepper.
• 7 Remove from the heat and add the Sherry vinegar.
• 8 Ladle into bowls and garnish with chives.