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