Ingredients:

  • 4 oz unsalted butter
  • 6 oz smoked turkey, finely diced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 3 lbs Russet potatoes, peeled and cut into ½-inch cubes
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp smoked paprika
  • 2 cups sharp cheddar cheese, shredded
  • ½ cup sour cream
  • ¼ cup fresh chives, sliced

Instructions:

  1. Melt the 4 oz unsalted butter over medium heat in a large Dutch oven or heavy-bottomed pot. Add the 6 oz diced smoked turkey and sauté for 5–7 minutes until browned and heated through to an internal temperature of 165°F (74°C).
  2. Stir in the diced yellow onion and cook for 5 minutes until translucent.
  3. Add the 3 cloves of minced garlic and cook for 60 seconds until fragrant.
  4. Sprinkle 3 tbsp all-purpose flour over the butter and turkey mixture, stirring constantly for 2 full minutes to cook out the raw flour taste.
  5. Slowly pour in 4 cups low-sodium chicken broth while whisking or stirring to ensure no lumps form.
  6. Add the 3 lbs cubed potatoes, 1 tsp salt, ½ tsp black pepper, and ¼ tsp smoked paprika.
  7. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 15–20 minutes, or until the potatoes are fork-tender.
  8. Turn the heat to low and use a potato masher to mash approximately one-third of the potatoes directly in the pot.
  9. Stir in 2 cups whole milk and ½ cup sour cream. Heat through for 2–3 minutes on low, ensuring the soup does not reach a rolling boil.
  10. Remove the pot from the heat and stir in 2 cups shredded sharp cheddar cheese until melted and smooth.
  11. Ladle into bowls and garnish with ¼ cup sliced fresh chives.