Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cubed
  • 4 cups reduced-sodium chicken broth
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 8 oz cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1 cup smoked turkey, diced small
  • 1/4 cup fresh chives, thinly sliced

Instructions:

  1. Place the cubed potatoes, diced onion, minced garlic, thyme, salt, and pepper into the slow cooker.
  2. Pour the chicken broth over the ingredients and stir gently to distribute the spices evenly.
  3. Cover and cook on High for 4 to 5 hours until the potatoes are fork-tender.
  4. Turn the slow cooker to the Warm setting.
  5. Using an immersion blender, partially blend the soup, leaving some potato chunks for texture while ensuring the base is smooth.
  6. Stir in the softened cream cheese and heavy cream, continuing to stir until the cream cheese is fully incorporated and the soup is silky.
  7. Fold in the shredded cheddar cheese and diced smoked turkey; stir until the cheese is melted and the turkey is heated through.
  8. Ladle into bowls and garnish each serving with fresh chives.