- 4 cups mashed potatoes
- 1 1/2 cups heavy cream
- 3 3/4 cups turkey stock
- Salt and freshly ground pepper
- Cayenne pepper
- 3/4 cup shredded Cheddar cheese (3 ounces)
- 1 thinly sliced scallion
- In a large saucepan, stir the mashed potatoes with the cream over moderate heat until warmed through. Whisk in the stock. Season with salt, pepper and cayenne and bring to a simmer. Ladle the soup into bowls, garnish with the Cheddar and scallion and serve.
This creamy soup is best accompanied by a richly textured white that has some crispness and a note of spice. A vibrant Pinot Blanc from Alsace would be perfect.