Use leftover mashed potatoes for this spicy soup with Gruyere cheese. Cayenne pepper supplies the heat and scallions add the right amount of onion flavor.
Jimmy Bradley is the chef and owner of The Red Cat and The Red Harrison in New York City. His recipes,have been featured in the New York Times and Bon Appétit, among other publications, and he’s appeared as a contestant on Bravo’s Top Chef Masters and as a guest on the TODAY show. Bradley is also the author of The Red Cat Cookbook.