Canal House Turkey And Potato Soup

1. 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. 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. 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.

* Per serving · 4 servings · Values may vary.