We came up with this soup years ago simply by using two things we always have plenty of at Thanksgiving: turkey stock and leftover mashed potatoes. Now we make even this when we don’t have leftover potatoes. This soup is quite delicate and soothing after all the Thanksgiving gluttony.

Ingredients

• 2 large russet potatoes, peeled and sliced
• 1/4 cup whole milk
• 3 tablespoons unsalted butter
• 3–4 cups hot turkey broth (page 000)
• Salt and pepper
• 2 tablespoons chopped fresh chives

Instructions

Put the potatoes in a pot of salted cold water. Bring to a boil over medium-high heat and cook until very soft, 20–30 minutes. Drain off almost all the water, then mash the potatoes with a potato masher until very smooth, adding the milk and butter as you go. 

Stir in enough of the hot turkey broth to make a smooth, velvety soup. Season with salt and pepper. Serve the soup hot with a sprinkling of chopped chives.