Funeral Potatoes Loaded Soup (Print Version)

Creamy, cheesy soup with loaded baked potato flavors topped by crunchy potato chip crumbles.

# Components:

→ 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 for 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 consistency.
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 achieves creamy consistency, 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 Advice:

01 -
  • It tastes indulgent and restaurant-quality but comes together in under an hour with no special skills required.
  • The potato chip topping stays crispy against the hot soup, giving you that textural surprise with every spoonful.
  • People always ask for seconds and the recipe, making you look like a kitchen genius when you're really just combining things that were already delicious.
02 -
  • Don't over-blend or mash the potatoes unless you want mashed potato soup; the chunks are what make this feel loaded and substantial.
  • Add the cheeses on low heat and stir constantly, because high heat can break the cream and make everything grainy instead of silky smooth.
  • Top with potato chips at the very last second right before eating, or they'll absorb soup and become soft instead of staying that satisfying crunch.
03 -
  • Shred your cheddar from a block right before using it; pre-shredded cheese contains anti-caking agents that prevent it from melting into silky smoothness.
  • Keep your broth warm in a separate pot and add it to the potatoes instead of starting with cold broth, so you don't shock the potatoes and slow down cooking.
  • Taste before you finish; potato soups need salt to sing, and you're the only one who knows your preferences and the saltiness of your broth.
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