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Creamy Loaded Potato Soup With Smoked Turkey And Chives

Creamy loaded potato soup with smoked turkey and chives—tender russet potatoes simmered until soft, then mashed and blended into a silky, cheese-melted base. Topped with extra cheddar, sour cream, and fresh chives for a rich, hearty main-dish bowl.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Melt the butter in a large pot over medium heat, then sauté the onion for 4 minutes until softened.
  2. Add the minced garlic and cook for 1 minute, stirring until fragrant.
Simmer potatoes
  1. Pour in the broth and add the cubed russet potatoes, smoked paprika, and garlic powder, then simmer for 20 minutes until the potatoes are tender.
Mash and melt into a creamy soup
  1. Mash about half of the potatoes in the pot, leaving the rest chunky for a loaded texture.
  2. Stir in the cream cheese and heavy cream, whisking until smooth.
  3. Stir in the shredded cheddar until melted, then fold in the smoked turkey.
Season and finish
  1. Season with salt and pepper to taste, then simmer for 5 minutes to meld the flavors.
  2. Serve hot and top each bowl with a very 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 evenly. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove, adding a splash of broth if needed. Freezing is not recommended because the dairy can separate when thawed. For a lighter option, use evaporated milk instead of heavy cream and reduce the cheddar slightly.