Ingredients
Equipment
Method
Sauté the aromatics
- Melt the butter in a large pot over medium heat, then sauté the onion for 4 minutes, stirring until softened and slightly translucent.
- Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
Simmer until tender
- Add the broth, russet potatoes, smoked paprika, and garlic powder, then bring to a simmer over medium-high heat.
- Simmer for 20 minutes, stirring occasionally, until the potatoes are tender enough to mash easily.
Creamy mash and finish
- Mash about half of the potatoes in the pot to thicken the soup while leaving some chunks intact.
- Stir in the softened cream cheese and heavy cream, mixing until smooth and fully combined.
- Add the shredded cheddar and stir until melted, then fold in the smoked turkey.
- Season with salt and pepper to taste, then simmer for 5 minutes to heat through and meld the flavors.
Serve loaded
- Ladle the soup into bowls and top with a generous handful of fresh chives, sour cream, and extra cheddar.
Notes
For the creamiest texture, mash the potatoes while the soup is hot so the starch blends in smoothly; if it thickens too much, loosen with a splash of broth. Store leftovers covered in the fridge up to 3 days and reheat gently on the stovetop, adding a little broth if needed. Freezing is not recommended because the dairy can break after thawing. For a lower-fat swap, use reduced-fat cream cheese and half-and-half instead of heavy cream, though the soup will be slightly less thick.