Ingredients
Equipment
Method
Sauté the aromatics
- Melt the unsalted butter in a large pot, then sauté the diced onion for 4 minutes until softened and lightly translucent, stirring occasionally. Add the minced garlic and cook for 1 minute until fragrant (do not brown).
Simmer the soup
- Add the chicken or turkey broth, peeled and cubed russet potatoes, smoked paprika, and garlic powder, then bring to a simmer. Cook for 20 minutes, until the potatoes are tender when pierced with a fork, with gentle bubbles visible around the edges.
Mash and make it creamy
- Mash about half the potatoes in the pot to thicken the soup, leaving some chunks for texture. Stir in the softened cream cheese and heavy cream until smooth and fully blended, scraping the bottom and sides as needed.
Finish with cheddar and turkey
- Stir in the shredded cheddar until melted and glossy, then fold in the diced or shredded smoked turkey so it warms through. Season with salt and pepper to taste, then simmer for 5 minutes with a steady, gentle bubbling.
Serve loaded
- Ladle the soup into bowls and top each serving with a very generous handful of fresh chives, a spoonful of sour cream, and extra cheddar, so the surface looks speckled and layered.
Notes
Pro tip: for the creamiest texture, mash while the soup is hot and simmer gently after adding cheddar so it melts smoothly without scorching. Refrigerate leftovers in a sealed container for up to 3 days; reheat on the stove over low heat, stirring often. Freezing is not recommended because cream-based soups can separate after thawing. Dietary swap: use low-fat cream cheese and half-and-half in place of heavy cream for a lighter version.