Funeral Potatoes Loaded Soup (Printable version)

Creamy, cheesy potato soup with crispy toppings and a comforting, hearty texture.

# What You’ll Need:

→ Vegetables

01 - 2 lbs russet potatoes, peeled and diced
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2 stalks celery, diced

→ Dairy

05 - 4 tablespoons unsalted butter
06 - 1 cup whole milk
07 - 1 cup heavy cream
08 - 1.5 cups shredded sharp cheddar cheese
09 - 1 cup sour cream
10 - 4 ounces cream cheese, softened

→ Pantry

11 - 4 cups low-sodium vegetable or chicken broth
12 - 1 teaspoon salt
13 - 0.5 teaspoon ground black pepper
14 - 0.25 teaspoon smoked paprika

→ Toppings

15 - 1.5 cups kettle-cooked potato chips, crushed
16 - 6 slices cooked bacon, crumbled (optional)
17 - 0.25 cup chopped fresh chives or green onions
18 - 1 cup shredded cheddar cheese
19 - Additional sour cream for garnish

# Directions:

01 - In a large pot or Dutch oven, melt butter over medium heat. Add onion and celery; sauté until softened, approximately 5 minutes. Stir in garlic and cook 1 additional minute.
02 - Add diced potatoes, broth, salt, pepper, and smoked paprika. Bring to a boil, then reduce heat and simmer uncovered approximately 20 minutes, or until potatoes are tender.
03 - Using a potato masher or immersion blender, mash some potatoes in the pot for a thicker texture, leaving some chunks for a hearty soup.
04 - Stir in milk, heavy cream, cream cheese, sour cream, and shredded cheddar. Continue cooking over low heat, stirring until cheeses are fully melted and soup is creamy, approximately 5-7 minutes. Adjust seasoning to taste.
05 - Ladle soup into bowls. Top each serving with extra cheddar cheese, crushed potato chips, bacon if using, chives, and a dollop of sour cream.

# Expert Advice:

01 -
  • It tastes like a loaded baked potato and funeral potatoes had the coziest collaboration, creamy and rich without feeling heavy.
  • The crispy potato chip topping adds a textural surprise that keeps every spoonful interesting.
  • It comes together in under an hour, making it perfect for weeknights when you want something that feels indulgent.
02 -
  • Don't add the chips to the soup itself—they'll get soggy within seconds and you'll lose that crucial crunch that makes this special.
  • The cream cheese needs to be softened before adding, or you'll end up with little lumps that won't incorporate smoothly.
03 -
  • If your soup breaks or looks separated after adding dairy, don't panic—whisk in a tablespoon of cornstarch mixed with cold water and cook gently for another minute to bring it back together.
  • The difference between good and unforgettable is using truly sharp cheddar and not skimping on the sour cream—these two things make people ask for your recipe.
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