Hello again! I had some leftover Lipton Onion Soup potatoes (the recipe is on the back of the box) from Monday night's dinner that I needed to recreate into a dish, so I searched around and found a Food Network recipe for Leftover Baked Potato Soup that I thought would work nicely with a few adjustments. The Hubs seemed to really enjoy it! I had originally planned on blending it up at the end in my Vitamix, but Travis wanted me to leave it chunky. He suggested we blend it up tonight and I offered to pick up some bread bowls for us to have it in, so I'll let you know if it works better as a creamy soup. I hope you enjoy this recipe and it helps you to recreate your leftovers into something new.
Leftover Potato And Leek Soup
- leftover Lipton Onion Soup potatoes (at least 4 potatoes)
- 1 large leek, finely diced
- 5 cloves of garlic, minced
- 4 cups of chicken stock
- 1 1/2 cups of buttermilk
- 1/2 cup of Greek yogurt
- 1/2 cup of Parmesan cheese
- 2 1/2 teaspoons of kosher salt
- 2 teaspoons of fresh ground pepper
- 2 teaspoon of olive oil
- chives for garnish
Cut your leeks (white and light green parts only) into small ringlets and place in a bowl of water to properly clean. Remove from the water and continue to chop them until they are in small diced pieces. Heat a large soup pot over medium heat. Add your oil, leeks, and minced garlic and saute until leeks are translucent. Add your chicken stock to the pot and bring to a boil over medium heat. Once boiling, turn down to a simmer. In a separate bowl, lightly mash your potatoes and add the Parmesan cheese to them. Then add the potatoes to the pot. Finally, ad the Greek yogurt, buttermilk, salt, and pepper to the pot stir until all the elements are heated. Serve and enjoy!
I served the soup in this awesome terrine my parents got for me for Christmas from Anthropologie. Isn't it gorgeous?