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Creamy Loaded Potato Soup With Smoked Turkey And Chives

Creamy loaded potato soup with smoked turkey made by simmering cubed russet potatoes until tender, then mashing half for a thick, creamy texture. Finished with melted cheddar and a generous topping of fresh chives, sour cream, and extra cheese.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Smoked turkey
  • 2 cup smoked turkey diced or shredded
Russet potatoes
  • 3 lb russet potatoes peeled and cubed
Onion and garlic
  • 1 onion diced
  • 4 garlic cloves, minced
Broth
  • 4 cup chicken or turkey broth
Dairy for creaminess
  • 1.5 cup heavy cream
  • 8 oz cream cheese softened
Cheese
  • 1.5 cup shredded cheddar
Seasonings
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 3 tbsp unsalted butter
  • 1 salt and pepper to taste
Toppings
  • 1 fresh chives a generous bunch
  • 1 sour cream for topping
  • 1 extra cheddar for topping

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. In a large pot, melt the unsalted butter over medium heat, then sauté the diced onion for 4 minutes until softened and glossy.
  2. Add the minced garlic and cook for 1 minute, stirring, until fragrant and light golden.
Simmer potatoes
  1. Pour in the chicken or turkey broth, then add the cubed russet potatoes, smoked paprika, and garlic powder.
  2. Bring to a simmer and cook for 20 minutes, stirring occasionally, until the potatoes are tender and easily pierced with a fork.
Mash and make creamy
  1. Mash about half of the potatoes in the pot to thicken the soup, leaving some chunks for texture.
  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 smoked turkey.
Season and serve
  1. Season with salt and pepper to taste, then simmer for 5 minutes to meld the flavors and warm the turkey through.
  2. Serve hot, topped with a generous handful of fresh chives, sour cream, and extra cheddar.

Notes

For the creamiest texture, mash the potatoes while they’re still hot so the soup thickens quickly and smoothly. Store leftovers covered in the refrigerator up to 3 days; reheat gently on the stovetop, adding a splash of broth or cream if needed. Freezing isn’t recommended because the dairy can break when thawed. For a lighter option, swap half the heavy cream for evaporated skim milk or reduce the cream cheese slightly.