Turkey & Potato Soup

Christopher Hirsheimer and Melissa Hamilton

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
  • 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.

Canal House Cooks Every Day by Hamilton & Hirsheimer, Andrews McMeel 2012.

Cook time: 
20-30 minutes
Yield: 
Serves 4

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