Canal House Turkey And Potato Soup

• 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.

turkey stock, turkey neck, onion, carrot, celery, turkey, russet potatoes, milk, unsalted butter, salt, fresh chives

Taken from food52.com/recipes/32195-canal-house-turkey-and-potato-soup (may not work)