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Creamy Loaded Potato Soup With Smoked Turkey And Chives

Creamy loaded potato soup with smoked turkey and chives is made by simmering diced russet potatoes until tender, then mashing half for a thick, velvety texture. Melt-in cream cheese, heavy cream, and cheddar create a rich broth, finished with smoked turkey and a generous chive topping.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Melt the butter in a large pot over medium heat, then sauté the onion for 4 minutes until softened and fragrant.
  2. Add the garlic and cook for 1 minute, stirring constantly until fragrant but not browned.
Simmer until potatoes are tender
  1. Add the broth, potatoes, smoked paprika, and garlic powder, then simmer for 20 minutes until the potatoes are tender.
Creamy mash and melt
  1. Mash half the potatoes in the pot until thickened, leaving some chunks for a loaded texture.
  2. Stir in the cream cheese and heavy cream until smooth and fully incorporated.
  3. Stir in the shredded cheddar 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.
  2. Serve hot and top with a very generous handful of fresh chives, sour cream, and extra cheddar.

Notes

Pro tip: mash the potatoes directly in the pot so the soup thickens naturally without extra blending. Store in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat, adding a splash of broth if it thickens too much. Freezing is not recommended due to dairy texture changes. For a lighter option, use half-and-half and reduced-fat cream cheese (texture will be slightly less rich).