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Creamy Loaded Potato Soup With Smoked Turkey And Chives

Creamy loaded potato soup simmers russet potatoes in a chicken broth base, then gets a rich finish from milk, cheddar, and sour cream. Smoked turkey and fresh chives add savory flavor and a fresh topping to every bowl.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp butter
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 4 cups chicken broth
  • 2 lb russet potatoes peeled and cut into 1/2-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 cups whole milk
  • 8 oz smoked turkey breast diced
  • 1 cup sharp cheddar cheese shredded
  • 0.5 cup sour cream
  • 0.25 cup fresh chives sliced

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Melt the butter in a 5-quart Dutch oven over medium heat.
  2. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Stir in the flour until it coats the onion evenly, then cook for 1 minute.
  5. Gradually whisk in the chicken broth until smooth.
  6. Add the potatoes, salt, and pepper, then bring to a boil.
  7. Reduce the heat to maintain a gentle simmer and cover the pot.
  8. Cook 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, leaving plenty of potato pieces intact.
  10. Stir in the milk and smoked turkey.
  11. Cook over medium-low heat for 5 to 7 minutes, stirring occasionally, until the soup is hot but not boiling.
  12. Remove the pot from the heat and stir in the cheddar and sour cream until smooth.
  13. Serve the soup topped with the chives.

Notes

For a thicker soup, mash more potatoes against the side of the pot. Refrigerate leftovers for up to 3 to 4 days; freezing is not recommended because the potatoes and dairy can change texture. For a dairy-free variation, use plant-based butter, unsweetened oat milk, and dairy-free cheddar and sour cream.