Ingredients
Equipment
Method
Cook the aromatics and potatoes
- Melt the unsalted butter in a large Dutch oven, then sauté the diced onion for 4 minutes until softened and translucent.
- Add the minced garlic and cook for 1 minute, stirring, until fragrant.
- Pour in the chicken or turkey broth and add the peeled and cubed russet potatoes along with the smoked paprika and garlic powder, then bring to a simmer.
- Simmer for 20 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork.
Build the creamy texture
- Mash about half the potatoes in the pot to thicken the soup, leaving the rest as chunks.
- Stir in the softened cream cheese and heavy cream, mixing until smooth and creamy.
- Add the shredded cheddar and stir until fully melted, then fold in the smoked turkey.
- Season with salt and pepper to taste and simmer for 5 minutes to meld the flavors.
Serve
- Ladle the soup into bowls and top with a very generous handful of fresh chives, sour cream, and extra cheddar.
Notes
For the creamiest body, mash while the soup is hot and stir until the cream cheese fully disappears before adding cheddar. Store leftovers in an airtight container in the refrigerator for up to 3–4 days; reheat gently on the stove to avoid separating. Freezing is not recommended because the dairy can break after thawing. For a lighter option, use half-and-half in place of heavy cream and reduce cheddar slightly.