Total Time
30mins
Prep 15 mins
Cook 15 mins

Ingredients Nutrition

Directions

  1. In a large saucepot, over high heat melt the butter and add the leeks and garlic.
  2. Cook over medium heat until they are translucent.
  3. Add the hot stock and whisk to combine.
  4. In a separate bowl, whisk together the riced potatoes, buttermilk, sour cream, and grated Parmesan.
  5. Add this mixture to the soup stirring constantly.
  6. Season with salt and pepper.
  7. Remove from the heat and add the Sherry vinegar.
  8. Ladle into bowls and garnish with chives.

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