Funeral Potatoes Loaded Soup (Printable View)

Comforting creamy soup featuring potatoes, sharp cheddar, and crunchy chip garnishes.

# 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

# How To Make It:

01 - In a large pot or Dutch oven, melt butter over medium heat. Add diced onion and celery; sauté until softened, approximately 5 minutes. Stir in minced 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 until potatoes are tender.
03 - Using a potato masher or immersion blender, partially mash potatoes in the pot for a thicker consistency while maintaining some chunks for a hearty texture.
04 - Stir in milk, heavy cream, cream cheese, sour cream, and shredded cheddar cheese. Continue cooking over low heat, stirring continuously until all cheeses are fully melted and soup reaches creamy consistency, approximately 5 to 7 minutes. Adjust seasoning to taste.
05 - Ladle soup into individual bowls. Top each serving with additional cheddar cheese, crushed potato chips, bacon if using, fresh chives, and a dollop of sour cream.

# Best Practices:

01 -
  • It tastes like two beloved dishes married into one, so you get twice the satisfaction.
  • The crispy potato chip topping adds a textural surprise that keeps each bite interesting.
  • It comes together in under an hour and feeds a crowd without fussy technique.
02 -
  • Don't skip mashing some potatoes—you need that starch to create creaminess naturally, not through added flour or cornstarch.
  • Add your cheeses over low heat or they can separate and get grainy; patience here pays off.
  • Crush your potato chips right before serving so they stay crispy instead of getting soggy.
03 -
  • Use a potato masher, not a blender, if you want chunks—a blender can overwork the potatoes and make them gluey.
  • Taste constantly as you add cheese and seasonings because dairy can hide salt until the soup cools slightly.
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