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Ingredientes
- 3 Tbsp. butter
- 1 1/2 c. finely-diced leeks
- 1 1/2 Tbsp. chopped garlic
- 6 c. chicken stock warm
- 4 lrg leftover baked potatoes halved, pulp scooped out and put through a ricer
- 1 1/2 c. buttermilk
- 1/2 c. lowfat sour cream
- 1/2 c. freshly-grated Parmesan
- 2 1/2 tsp kosher salt
- 1 tsp freshly-grnd black pepper
- 2 Tbsp. Sherry vinegar
- 1/4 c. chopped chives
Direcciones
- In a large saucepot, over high heat heat the butter and add in the leeks and garlic. Cook over medium heat till they are translucent/soft. Add in the warm stock and whisk to combine.
- In a separate bowl, whisk together the riced potatoes, buttermilk, lowfat sour cream, and grated Parmesan. Add in this mix to the soup stirring constantly. Season with salt and pepper. Remove from the heat and add in the Sherry vinegar.
- Ladle into bowls and garnish with chives.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 578g | |
| Recipe makes 4 servings | |
| Calories 324 | |
| Calories from Fat 137 | 42% |
| Total Fat 15.6g | 20% |
| Saturated Fat 9.42g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 2211mg | 92% |
| Potassium 854mg | 24% |
| Total Carbs 36.72g | 10% |
| Dietary Fiber 6.5g | 22% |
| Sugars 6.95g | 5% |
| Protein 10.27g | 16% |
