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Creamy Loaded Potato Soup With Smoked Turkey And Chives

Creamy loaded potato soup with smoked turkey and chives—potatoes simmered until tender, then mashed for a thick, velvety texture. Finished with melted cheddar and a rich cream-cheese base for a hearty, savory main-dish soup.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Smoked turkey
  • 2 cups smoked turkey diced or shredded
Potatoes
  • 3 lb russet potatoes peeled and cubed
Aromatics and broth
  • 1 onion diced
  • 4 garlic minced
  • 4 cups chicken or turkey broth
Creamy base
  • 1.5 cups heavy cream
  • 8 oz cream cheese softened
  • 1.5 cups shredded cheddar
Seasonings and fat
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 3 tbsp unsalted butter
  • salt and pepper to taste
Toppings
  • 1 bunch fresh chives generous bunch
  • 1 sour cream for topping
  • 1.5 cups extra cheddar for topping

Equipment

  • 1 Dutch oven

Method
 

Sauté and simmer
  1. Melt the butter in a large Dutch oven over medium heat, then sauté the onion for 4 minutes until softened and lightly translucent.
  2. Add the garlic and cook for 1 minute until fragrant.
  3. Pour in the broth and add the potatoes, smoked paprika, and garlic powder, then bring to a simmer.
  4. Simmer for 20 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork.
Mash and melt
  1. Mash half the potatoes in the pot using the back of a spoon or a potato masher, leaving some chunks for a loaded texture.
  2. Stir in the cream cheese and heavy cream and mix 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 heat through.
  2. Ladle into bowls and top each serving with a very generous handful of fresh chives, sour cream, and extra cheddar.

Notes

For the thickest soup, mash the potatoes while they’re still hot and simmer briefly after adding the cheddar so it fully emulsifies. Store leftovers in the refrigerator up to 3 days; reheat gently on the stovetop with a splash of broth or milk if needed. Freezing is not recommended because the cream base can break after thawing. For a lighter option, use half-and-half instead of heavy cream and reduced-fat cream cheese (texture will be slightly less rich).