Creamy Baked Potato Soup

Ingredients:

• 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

Preparation:

1. 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.
2. 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.
3. Ladle the soup into bowls and garnish with chives.