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Creamy Loaded Potato Soup With Smoked Turkey And Chives

Creamy loaded potato soup with smoked turkey and chives, made by simmering cubed russet potatoes until tender, then mashing for a thick, creamy texture. Melted cheddar and softened cream cheese create a smooth, spoonable soup topped with fresh chives and sour cream.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Smoked turkey
  • 2 cups smoked turkey diced or shredded
Russet potatoes
  • 3 lb russet potatoes peeled and cubed
Onion
  • 1 onion diced
Garlic
  • 4 garlic cloves, minced
Chicken or turkey broth
  • 4 cups chicken or turkey broth
Heavy cream
  • 1.5 cups heavy cream
Cream cheese
  • 8 oz cream cheese softened
Cheddar cheese
  • 1.5 cups shredded cheddar
Smoked paprika
  • 1 tsp smoked paprika
Garlic powder
  • 1 tsp garlic powder
Unsalted butter
  • 3 tbsp unsalted butter
Salt
  • 0.25 tsp salt to taste
Black pepper
  • 0.25 tsp black pepper to taste
Fresh chives, sour cream, and extra cheddar
  • 1 fresh chives a generous bunch for topping
  • 0.5 cup sour cream for topping
  • 0.75 cup extra cheddar for topping

Equipment

  • 1 Dutch oven

Method
 

Cook the soup base
  1. Melt the unsalted butter in a large pot, then sauté the onion over medium heat for 4 minutes until softened and lightly translucent.
  2. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant and not browned.
  3. Pour in the chicken or turkey broth and add the peeled and cubed russet potatoes, smoked paprika, and garlic powder.
  4. Simmer for 20 minutes, stirring occasionally, until the potatoes are tender and easily pierced with a fork.
Make it creamy
  1. Mash about half the potatoes in the pot to thicken the soup while keeping some chunks.
  2. Stir in the softened cream cheese and heavy cream until smooth and creamy.
  3. Add the shredded cheddar and stir until melted, then fold in the diced or shredded smoked turkey.
  4. Season with salt and black pepper, then simmer for 5 minutes so the flavors meld.
Serve
  1. Serve hot with a very generous handful of fresh chives, sour cream, and extra cheddar on top.

Notes

Pro tip: mash the potatoes right in the pot—aim for a mix of creamy and chunky so every spoonful has body. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat, adding a splash of broth if needed. Freezing is not recommended because the dairy can break when thawed. For a dairy-light option, use reduced-fat cream cheese and reduce cheddar slightly.