• Yield: Serves 4

  • Time: 20-30 minutes cooking


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.