Creamy Chilis Loaded Baked Potato Soup

Instructions:

1. Place the cubed potatoes in a large Dutch oven or heavy-bottomed pot with the chicken broth and salt.
2. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 12–15 minutes until the potatoes are fork-tender.
3. Use a potato masher to crush approximately 1/3 of the potatoes directly in the pot to release natural starches.
4. In a separate pan, melt the unsalted butter over medium heat.
5. Add the diced onion and sauté for 5–7 minutes until translucent and soft.
6. Stir in the all-purpose flour and whisk constantly for 2 minutes until the mixture reaches a pale gold color.
7. Slowly whisk in the whole milk, stirring continuously to prevent lumps, until the sauce thickens.
8. Pour the creamy roux into the potato pot, then stir in the sour cream and cracked black pepper.
9. Reduce heat to low and stir in the shredded sharp cheddar cheese (reserving a small amount for topping) for 2–3 minutes until smoothly melted.
10. Fold in the diced smoked turkey and half of the sliced chives.
11. Serve immediately in bowls, topping each with the remaining sliced chives and extra cheese.