Go Back

Creamy Loaded Potato Soup With Smoked Turkey And Chives

Creamy loaded potato soup with smoked turkey and chives—simmered until tender, then mashed for a thick, spoonable texture. Stir in cream cheese, heavy cream, and cheddar to make it silky, then top generously with chives, sour cream, and extra cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Melt the butter in a large pot over medium heat. Sauté the onion for 4 minutes, until softened, then add the garlic and cook for 1 minute, stirring until fragrant.
Simmer the potatoes
  1. Add the broth, potatoes, smoked paprika, and garlic powder to the pot. Simmer for 20 minutes at a steady bubble, until the potatoes are tender.
Make it creamy
  1. Mash half the potatoes in the pot to thicken the soup. Stir in the cream cheese and heavy cream until smooth.
  2. Stir in the cheddar until melted. Fold in the smoked turkey, then season with salt and pepper to taste and simmer for 5 minutes.
Serve
  1. Ladle the soup into bowls. Top each serving with a generous handful of fresh chives, sour cream, and extra cheddar.

Notes

For extra thickness, mash more than half the potatoes so the soup coats a spoon. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop or in short microwave bursts, stirring to keep the dairy smooth. Freezing is not recommended because the cream and cheese can become grainy after thawing. Dietary swap: use lactose-free cream cheese and lactose-free heavy cream for a lactose-reduced version without changing the method.