Funeral Potatoes Loaded Soup (Printer-friendly)

Hearty creamy soup combining cheesy potatoes with classic loaded baked potato toppings for rich comfort.

# Required Ingredients:

→ 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 1/2 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 - 1/2 teaspoon ground black pepper
14 - 1/4 teaspoon smoked paprika

→ Toppings

15 - 1 1/2 cups kettle-cooked potato chips, crushed
16 - 6 slices cooked bacon, crumbled (optional)
17 - 1/4 cup chopped fresh chives or green onions
18 - 1 cup shredded cheddar cheese
19 - Additional sour cream for garnish

# How-To Steps:

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 for approximately 20 minutes, 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 to 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 Suggestions:

01 -
  • It tastes indulgent but comes together faster than you'd expect, making weeknight dinners feel special without the fuss.
  • The potato chip topping adds an unexpected textural contrast that keeps each spoonful interesting and fun.
  • This soup reheats beautifully, which means you can make it ahead and actually enjoy your guests instead of hovering over the stove.
02 -
  • Never add the cream cheese when the soup is boiling; it can separate and become grainy, so always reduce to low heat before stirring it in.
  • The potato chips must be added right before serving or they'll lose their crispy crunch and become an unappetizing mush in the hot soup.
03 -
  • Use an immersion blender instead of a potato masher for a creamier result without having to dirty another bowl, and pulse it gently so you keep some texture.
  • The smoked paprika is your secret weapon for depth; don't skip it even if you're using bacon, as it adds a complexity that makes the soup taste like it's been simmering all day.
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