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.

Cook time: 
Yield: 
Serves 4
  • When it comes to cooking sausage, it's all about heat management

    "If you're going to grill, you can mark it first on a hotter part of the grill," says Chris Ying, editor in chief of Lucky Peach and co-author of The Wurst of Lucky Peach. "Then move it to the cooler, indirect heat to finish cooking gently and slowly, and let all of those fats and everything break down inside of the sausage."

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Host Francis Lam wins multiple 2017 James Beard Media Awards

Host Francis Lam won several awards at the 2017 James Beard Foundation Media Awards for his work as food writer and cookbook editor.