Canal House Turkey and Potato Soup

November 22, 2014
6 Ratings
  • Serves 4
Author Notes

Melissa Hamilton and Christopher Hirsheimer invented this soup as a way to use up Thanksgiving leftovers -- mashed potatoes and turkey stock -- but created this recipe to allow them to enjoy the soup all winter long. When you clear out your supply of turkey stock, chicken stock, of course, can be substituted. Light but soothing, simple and delicious, this soup, I have no doubt, will be a staple in my kitchen all winter long. —Alexandra Stafford

What You'll Need
  • Turkey stock:
  • Turkey neck, giblets, and heart, or two turkey wings
  • 1 onion, quartered
  • 1 peeled and chopped carrot
  • 1 chopped celery rib
  • Turkey and potato soup:
  • 2 large russet potatoes, peeled and cubed
  • 1/4 cup whole milk
  • 3 tablespoons unsalted butter
  • 3 to 4 cups hot turkey stock
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh chives
  1. You can make the stock two ways: while the turkey roasts or ahead of time. Either way, place turkey neck, giblets, and heart or two turkey wings into a large pot. Cover with 10 cups of gently salted water. Add the vegetables. Simmer gently for 3 to 4 hours. Strain. Yield should be 8 cups.
  2. Put the potatoes in a pot of salted cold water. Bring to a boil over medium-high heat and cook until very soft, 20 to 30 minutes. Drain off almost all of the water, then mash the potatoes with a potato masher until very smooth, adding the milk and butter as you go.
  3. Stir in enough of the hot turkey stock to make a smooth, velvety soup. Season with salt and pepper. Serve the soup hot with a sprinkling of chopped chives.

See what other Food52ers are saying.

  • Alexandra Stafford
    Alexandra Stafford
  • BakerMary
I write the blog alexandra's kitchen, a place for mostly simple, sometimes fussy, and always seasonal recipes. My cookbook, Bread Toast Crumbs is available everywhere books are sold.

3 Reviews

BakerMary December 1, 2014
Seemed easy, so I tried it with Roasted Turkey Stock. Alas, it came out a bit too much like gravy. So I cooked some carrots, threw in some frozen peas, chopped turkey,and parsley and voila! Pot pie soup! Very tasty!
Alexandra S. December 3, 2014
Yay! Glad you were able to adjust the recipe to your liking. All of those additions sound lovely and definitely make it more of a one-pot wonder. Hope you had a Happy Thanksgiving!
BakerMary December 3, 2014
And you too! Thanks for the inspiration!