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Creamy Loaded Potato Soup With Smoked Turkey And Chives

Creamy loaded potato soup with smoked turkey and chives—mash half the potatoes for a thick, spoonable texture. Made with heavy cream, cream cheese, and cheddar so every bowl is rich and comforting.
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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: 645
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Melt the unsalted butter in a large pot over medium heat. Sauté the diced onion for 4 minutes, until softened.
  2. Add the minced garlic to the pot and cook for 1 minute. Stir constantly so it smells fragrant but doesn’t brown.
Simmer potatoes
  1. Pour in the chicken or turkey broth and add the cubed russet potatoes, smoked paprika, and garlic powder. Bring to a simmer.
  2. Simmer for 20 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork. Keep the heat at a steady simmer.
Make the soup creamy
  1. Mash about half the potatoes directly in the pot to thicken the soup. Leave the rest in chunks for loaded-style texture.
  2. Stir in the softened cream cheese and heavy cream until smooth. Heat just enough to fully melt and blend the mixture.
  3. Stir in the shredded cheddar until melted. Fold in the diced or shredded smoked turkey.
Season and serve
  1. Season with salt and pepper to taste, then simmer for 5 minutes to meld flavors. The soup should look glossy and cohesive.
  2. Serve hot and top each bowl with a very generous handful of fresh chives, sour cream, and extra cheddar. For best results, add toppings right before eating.

Notes

Pro tip: mashing half the potatoes in the pot creates natural body without needing extra flour—stop mashing once it looks thick and creamy but still chunky. Store leftovers in the refrigerator up to 4 days; reheat gently over low heat, adding a splash of broth if needed. Freezing isn’t recommended because dairy can separate when thawed. For a dietary swap, use reduced-fat cream cheese and half-and-half instead of heavy cream (texture will be slightly lighter).