Spicy Cheddar Mashed Potato Soup
- SERVINGS: 4
This soup from Jimmy Bradley of the Red Cat in New York City couldn't be simpler. If you don't have any turkey stock left, you can thin leftover gravy with water, or use chicken stock.
- 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.