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Creamy Loaded Potato Soup With Smoked Turkey And Chives

Creamy loaded potato soup with smoked turkey and chives simmers russet potatoes in a rich milk-and-broth base until fork-tender. Mashing some of the potatoes thickens the soup, while cheddar, sour cream, and fresh chives make each bowl extra hearty.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 4 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 celery ribs diced
  • 2 cloves garlic minced
  • 0.33 cup all-purpose flour
  • 4 cup low-sodium chicken broth
  • 3 cup whole milk
  • 3 lb russet potatoes peeled and cut into 1/2-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 8 oz smoked turkey diced
  • 1 cup heavy cream
For serving
  • 1.5 cup shredded sharp cheddar cheese
  • 0.75 cup sour cream
  • 0.25 cup fresh chives chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

Make the soup
  1. Melt the butter in a 6-quart Dutch oven over medium heat.
  2. Add the onion and celery and cook for 6 to 8 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Sprinkle in the flour and cook, stirring constantly, for 1 minute.
  5. Gradually whisk in the broth and milk until smooth.
  6. Stir in the potatoes, salt, and pepper.
  7. Bring the soup to a gentle boil.
  8. Reduce the heat to maintain a simmer, and cook uncovered for 15 to 20 minutes, stirring occasionally, until the potatoes are fork-tender.
  9. Mash some of the potatoes against the side of the pot to thicken the soup.
  10. Stir in the smoked turkey and heavy cream and cook gently for 3 to 5 minutes, until the turkey is hot; do not let the soup boil.
Serve
  1. Ladle the soup into bowls and top with cheddar, sour cream, and chives.

Notes

For a thicker soup, mash more potatoes against the side of the pot before adding the turkey and cream. Refrigerate leftovers for up to 3 to 4 days; freezing is possible, though the dairy may separate or turn grainy when thawed. For a dairy-free variation, use plant-based butter, milk, and cream, and omit the cheddar and sour cream.