Baked Potato Soup

This recipe is great because it can use left-over baked potatoes, mashed potatoes or you can just cook up some potatoes just for the soup Uust do that beforehand-make a big batch and use them for several meals!)

So next time you crave that creamy, substantial, potato & onion goodness, you'll have this soup in your fridge and can heat it up and go!

Ingredients for Baked Potato SoupinVitaClay:

• 6-8 baked potatoes (or about 8 cups of mashed potatoes (scoop out the white stuff and mash it or run it through a ricer if they're baked)
• 4 Tbutter
• 8 C broth
• 6 leeks, diced (about 1 ½ c)
• 6 cloves garlic, minced
• 1 c sour cream
• 2 ½  c buttermilk
• ½ c grated Parmesean
• 2 ½ t sea salt
• 1 t ground pepper
• 3 T sherry vinegar
• 5 chives, chopped finely
• shredded cheese for garnish
• crispy bacon bits (optional)

Directions for Baked Potato SoupinVitaClay:

1. Add everything but the vinegar, bacon cheese and chives into the clay pot, and stir well until mixed.
2. Cover and cook on "slow" setting for 1 hour
3. Stir in sherry vinegar and ladle into bowls, sprinkling chives to garnish