Funeral Potatoes Loaded Soup

My neighbor brought this soup to a potluck last winter, and I watched people go back for thirds while barely touching anything else on the table. She casually mentioned it was basically funeral potatoes meets loaded baked potato soup, and I thought she was joking until I tasted that first spoonful of creamy, cheesy, potato-chip-topped heaven. I asked for the recipe that night, made it the following weekend, and suddenly understood why comfort food doesn't need to be complicated to feel like home.

The first time I made this for my family on a snowy afternoon, my daughter stood at the stove and watched the cream cheese melt into the broth, asking if it was "fancy soup or regular soup." I told her it was the kind that feels fancy because someone cared enough to make it creamy and loaded it with good cheese, but it's actually the most forgiving, honest kind of cooking there is.

Ingredients

• Russet potatoes (2 lbs): These break down beautifully into the soup while still holding their shape if you don't over-mash them; dice them evenly so they cook at the same rate.
• Yellow onion and celery (1 medium onion, 2 stalks): The aromatic base that makes everything taste deeper and more intentional than it actually is.
• Garlic (2 cloves, minced): Just enough to whisper in the background without shouting; I've learned that garlic in soup benefits from being added after the softer vegetables.
• Unsalted butter (4 tbsp): This is your sauté foundation and flavor builder, so don't skip it or use margarine.
• Whole milk and heavy cream (1 cup each): The milk keeps it from being too heavy while the cream gives it that luxurious mouthfeel that makes people close their eyes on the first bite.
• Sharp cheddar cheese (1.5 cups shredded, plus 1 cup for topping): Sharp aged cheddar melts smoother and tastes more interesting than mild; freshly shredded from a block beats pre-shredded every time.
• Cream cheese and sour cream (4 oz and 1 cup): The cream cheese adds silkiness while sour cream brings tang that prevents the soup from tasting one-dimensional.
• Vegetable or chicken broth (4 cups): Use low-sodium so you control the saltiness; the potatoes will release their own starch and richness into the liquid.
• Smoked paprika (1/4 tsp): This tiny amount adds a campfire-like depth that makes people ask what's in your soup.
• Kettle-cooked potato chips (1.5 cups crushed): The topping that makes this soup memorable; use them right before serving so they stay crunchy.
• Bacon, chives, and toppings: These are your chance to personalize; bacon is optional, chives add freshness, and extra sour cream on top is never wrong.

Instructions

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Build your flavor base:

Melt butter in your pot over medium heat, then add diced onion and celery. Let them soften and turn golden at the edges, about 5 minutes, until your kitchen smells like a cozy restaurant. Add garlic and cook just until fragrant, maybe 1 more minute, being careful not to let it brown.

Simmer the potatoes tender:

Pour in your diced potatoes, broth, salt, pepper, and that whisper of smoked paprika. Bring everything to a boil, then immediately turn it down to a simmer and let it bubble gently uncovered for about 20 minutes until a fork slides through the potatoes with zero resistance. This is when you can step away and prep your toppings or pour yourself something warm to drink.

Create the creamy texture:

Now comes the texture magic: grab a potato masher or immersion blender and mash maybe half the potatoes right in the pot, leaving plenty of soft chunks. You're not making mashed potato soup; you're creating something that's chunky enough to feel hearty but creamy enough to feel luxurious. This is where home cooking beats restaurant food because you control exactly how much body you want.

Melt in the dairy richness:

Turn the heat to low, then stir in milk, heavy cream, softened cream cheese, sour cream, and shredded cheddar. Stir constantly and gently for 5 to 7 minutes, letting the cheeses dissolve completely into a silky sauce that coats the back of your spoon. Taste as you go and adjust salt and pepper; this is your moment to make it exactly right.

Serve with love and toppings:

Ladle the hot soup into bowls and immediately crown each one with extra cheddar, crushed potato chips (do this last or they'll soften), crumbled bacon if you're using it, a scatter of chives for brightness, and a generous dollop of sour cream on top. The contrast of temperatures and textures is what makes people ask for the recipe before they're even halfway through their bowl.

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One quiet morning I made this soup just for myself, no special occasion, and realized halfway through eating that sometimes the best cooking moments aren't the ones where you're impressing a crowd, but the ones where you're taking care of yourself with something that tastes like it was made with intention. That's what this soup does.

Why This Soup Feels Special

This dish walks a beautiful line between comfort food and something fancy enough for company, which is probably why it shows up at potlucks and family dinners so often. It borrows the creamy, cheese-forward soul of funeral potatoes (that casserole everyone secretly loves) and combines it with all the loaded baked potato toppings that make restaurant versions so satisfying, then does something unexpected by serving it all as a soup. The genius is that it somehow feels both nostalgic and indulgent at the same time, like you're eating memories and celebration in the same bowl.

Timing and Temperature Tricks

This soup actually improves if you make it a day or two ahead and reheat it gently on the stovetop, because the flavors knit together overnight and everything tastes more cohesive. If you're serving it immediately, make sure every component is piping hot before ladling, but keep the heat at medium or lower once the creams and cheeses go in, because rapid boiling can separate everything and leave you with a grainy texture instead of silky. One thing I learned the hard way is that cold bowls steal all the heat from this soup in seconds, so warm your serving bowls under hot water or in a low oven before ladling.

Customization That Actually Works

While this recipe is already pretty perfect, the beautiful thing about soup is that it welcomes improvisation once you understand the structure. I've added diced jalapeños for heat, roasted garlic instead of raw for mellowness, crispy shallots instead of bacon for vegetarians, and even a handful of fresh thyme that dissolved into the broth and changed everything. Some people swirl in a little truffle oil at the end, others top it with crispy sage instead of chives, and one friend substituted Greek yogurt for half the sour cream and said it tasted lighter but just as rich.

• For a spicy kick, add diced fresh jalapeños when you sauté the onions and celery.
• Swap Greek yogurt for sour cream if you want something lighter but still creamy and tangy.
• Use vegetable broth and skip the bacon for a fully vegetarian version that's just as satisfying.

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This soup has become my answer to almost every question: what should I bring to a gathering, what's for dinner on a tired Tuesday, or what can I make that feels both easy and impressive. It's the kind of recipe that reminds you why cooking at home matters.

Recipe FAQ

→ Can I make this soup vegetarian?

Yes, omit the bacon and use vegetable broth to keep it vegetarian without compromising flavor.

→ How can I achieve a creamy yet chunky texture?

Mash some potatoes with a masher or blender while leaving some diced pieces intact to create a balanced creamy and chunky consistency.

→ What toppings enhance this soup best?

Crushed kettle-cooked potato chips, shredded sharp cheddar, chopped chives, and optional crispy bacon bits add texture and flavor contrasts.

→ Is there a lighter alternative for sour cream in this dish?

Greek yogurt can be substituted for sour cream to reduce richness while maintaining a creamy element.

→ What spices elevate the flavor profile?

Smoked paprika adds a subtle smoky depth that complements the creamy dairy and potato ingredients.

→ How long does preparation and cooking take?

Preparation takes about 20 minutes, and cooking time is approximately 35 minutes, totaling 55 minutes for the entire process.