MASHED POTATO AND TURKEY SOUP
From the Red Cat Cookbook...mmmmmmm! The best day after Thanksgiving recipe.
5.0
(1)
Recipe information
Yield
8 bowls
Ingredients
2 cup leftover mashed potatoes
1 1/2 cup leftover turkey (hand-torn into strips)
1 1/2 cup chicken or turkey stock
3/4 cup milk
3/4 cup heavy cream
1 Tablespoon butter
3/4 cup grated gruyere (about 6 oz.)
2 teaspoons paprika
2 scallions, finely sliced
Salt
Pepper
Cayenne
Preparation
Place mashed potatoes in a large soup pot over medium heat and add milk, heavy cream, and stock (store-bought is fine). Whisk gently to incorporate but do not overwork.
Add turkey and season with salt, pepper, and cayenne to taste. Bring to a light boil and finish by whisking in butter.
To serve, put gruyere (or your favorite shreddable cheese) in the bottom of a bowl and add soup. Garnish with a dusting of paprika and scallions.
Eat immediately. Pass out. Repeat throughout weekend.
