Creamy Baked Potato Soup

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

If you have some baked potatoes left over from last night's dinner, make a delicious creamy soup with them. The baked potato will add a richer flavor, the leeks will add a pleasant sweetness, and the mixture of sour milk, sour cream, and grated Parmesan will add a wonderfully creamy texture and buttery taste.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tablespoons of butter
1.5 cups leeks, finely diced
1.5 tbsp. chopped garlic
6 cups hot chicken broth
4 large baked potatoes (cut in half, scoop out the flesh and grate through a vegetable mill)
1.5 cups of sour milk or kefir
0.5 cup sour cream
0.5 tbsp. freshly grated parmesan
2.5 tsp coarse salt
1 teaspoon freshly ground black pepper
2 tbsp sherry vinegar
1/4 cup chopped chives

Ingredient Substitution Suggestions

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Recipes with similar ingredients: potato, leeks, chives, sour milk, kefir, sour cream, Parmesan cheese

Cooking the dish according to the recipe:

In a large saucepan over high heat, melt the butter and add the leeks and garlic. Cook over medium heat until the vegetables are translucent. Add the hot broth and stir.
In a separate bowl, combine the potatoes, sour milk, sour cream, and grated Parmesan. Add this mixture to the soup, stirring constantly. Season with salt and pepper. Remove from heat and stir in the sherry vinegar.