Riced Potato Soup

INGREDIENTS

• 4-6 Yukon Gold potatoes
• 3 TBL butter
• 1/2 tsp salt
• 1.5 C Leeks (washed well and diced)
• 1.5 C Buttermilk
• 6 C Chicken Stock
• 1 TBL garlic
• 1/2 C Sour Cream
• 1/2 C grated Parmesan Cheese
• 2 TBL sherry vinegar
• Garnish – Chives to taste

1. Boil or bake 6 Yukon Gold potatoes.  Baking will give a sweeter taste.  Boiling will result in creamier soup.
2. Rice the potato to about 4-6 C.
3. Add 3 TBL butter, salt and leeks
4. After 3 minutes add chicken stock and raise to a simmer
5. Add all other ingredients (except sherry) and simmer 30 minutes
6. Put through blender and/or food mill
7. Add sherry, mix and serve