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

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

1. 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.
2. Add turkey and season with salt, pepper, and cayenne to taste. Bring to a light boil and finish by whisking in butter.
3. 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.
4. Eat immediately. Pass out. Repeat throughout weekend.

TagsAmerican Soup/Stew Potato Root Vegetable Vegetable Poultry Thanksgiving

Recipe notes

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