Spicy Cheddar Mashed Potato Soup

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
November 2000

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Recipe Summary test

Yield:
4
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Ingredients

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.

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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.

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