Recipes Spicy Cheddar Mashed Potato Soup Be the first to rate & review! 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. Warming Soup Recipes By Jimmy Bradley Jimmy Bradley Jimmy Bradley is a celebrated American chef, restaurateur, and cookbook author who operated two beloved New York restaurants — The Red Cat and The Harrison — for decades. His recipes have been featured in Food & Wine, The New York Times, and Bon Appetit, and he's appeared on Bravo's Top Chef Masters. Food & Wine's Editorial Guidelines Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 Ingredients 4 cups mashed potatoes 1 ½ cups heavy cream 3 ¾ cups turkey stock Salt and freshly ground pepper Cayenne pepper ¾ cup shredded Cheddar cheese (3 ounces) 1 thinly sliced scallion Directions 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. Suggested Pairing 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. Rate it Print