Funeral Potatoes Loaded Soup

My aunt showed up to the church potluck with this soup in a slow cooker, and I watched people return to that table three times just for another bowl. She called it funeral potatoes soup as a joke, mixing two beloved comfort dishes into one pot, and somehow it became the dish everyone asks for now. The first spoonful hits you with that creamy richness, then the crispy potato chips crack between your teeth, and suddenly you understand why she guards the recipe like a secret.

I made this for my sister during a particularly rough February, when she needed comfort more than conversation, and she sat at my kitchen counter eating bowl after bowl while we talked about nothing important. There's something about handing someone a steaming bowl of soup this generous that says what words sometimes can't, and I noticed she came back for seconds before I'd even finished my first.

Ingredients

• Russet potatoes (2 lbs, peeled and diced): These particular potatoes break down into that creamy texture you want while still holding their shape if you're careful with mashing, creating the perfect balance between smooth and chunky.
• Yellow onion (1 medium, diced): The sweetness mellows as it cooks, building the savory foundation that makes every other flavor sing without announcing itself.
• Garlic (2 cloves, minced): Add this after the onions soften or it'll turn bitter and sharp, a lesson learned the hard way in my early kitchen days.
• Celery (2 stalks, diced): This adds a subtle vegetal depth that keeps the soup from tasting one-dimensional, though you won't taste it directly.
• Unsalted butter (4 tbsp): The base of everything, melting over medium heat to create that savory starting point that makes the rest of the ingredients taste like themselves.
• Whole milk and heavy cream (1 cup each): Together they create that silky mouthfeel without making the soup feel heavy or cloying, which is the real trick.
• Sharp cheddar cheese (1.5 cups shredded): The sharpness cuts through all the cream, preventing the soup from becoming one-note sweet, so choose a real aged cheddar if you can find it.
• Sour cream (1 cup): This adds tang that brightens everything, stirred in at the end to keep that fresh quality alive.
• Cream cheese (4 oz, softened): The secret weapon for creaminess, melting into the broth without needing heavy whisking or complicated technique.
• Low-sodium broth (4 cups): Use the good stuff here because it becomes the actual flavor of your soup, not just liquid filler.
• Salt, pepper, and smoked paprika: These quiet seasonings let the potatoes and cheese shine while adding a barely-there smokiness that makes people wonder what you did differently.
• Kettle-cooked potato chips (1.5 cups, crushed): The topping that makes this soup memorable, adding that satisfying crunch right before they soften into the warm broth.
• Bacon (6 slices, cooked and crumbled, optional): If you're using it, cook it separately so it stays crispy until the very moment someone eats it.
• Fresh chives or green onions: These finish the dish with a bright note that cuts through richness and adds color that makes your bowl look intentional.

Instructions

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Build your flavor foundation:

Melt butter in your pot over medium heat until it's foaming, then add diced onion and celery. You'll know they're ready when the kitchen smells sweet and the onion turns translucent, usually about five minutes. Stir in the garlic and let it bloom for exactly one minute so it releases its flavor without burning.

Create your potato base:

Add the diced potatoes to the pot along with your broth, salt, pepper, and smoked paprika, then bring everything to a boil. Once it's bubbling, reduce the heat and let it simmer uncovered for about twenty minutes, until the potatoes fall apart when you press them with a fork.

Get the texture just right:

Using either a potato masher or immersion blender, gently break down some of the potatoes while leaving others whole, creating that hearty-but-creamy balance. You want the soup to look rustic and chunky, not smooth like mashed potatoes.

Melt in the richness:

Reduce heat to low, then stir in milk, heavy cream, cream cheese, sour cream, and shredded cheddar, letting each ingredient dissolve completely. Keep stirring gently for about five to seven minutes until everything is melted and creamy, then taste and adjust salt if needed.

Serve with purpose:

Ladle soup into bowls and top each one with an extra handful of shredded cheese, crushed potato chips, bacon crumbles, fresh chives, and a generous dollop of sour cream. The toppings should look generous and inviting, making the bowl feel like a celebration.

Save

My neighbor tasted this soup and then asked if I'd made it from scratch, which meant something to me because she's not easy to impress about food. That moment when someone recognizes effort and care in what you've made, even when the effort was actually pretty minimal, reminded me why cooking matters.

Making This Soup Your Own

The beauty of this recipe is that it welcomes additions without losing its identity. I've stirred in diced jalapeños for heat on nights when the weather turns cold and I need something with a kick, and I've added roasted garlic for depth when I had time to plan ahead. One winter I tossed in some crispy sage leaves instead of chives and the soup suddenly felt like a different celebration altogether, proving that comfort food is really just a starting point.

Storing and Reheating

This soup keeps beautifully in the refrigerator for three days, though the chips and garnishes should always be added fresh. When you reheat it, go low and slow over the stovetop, stirring occasionally and adding a splash of milk if it's thickened too much, because the dairy doesn't respond well to high heat and will break if you're not gentle.

Variations That Work

For a vegetarian version, use vegetable broth and skip the bacon entirely, though I'd add a teaspoon of smoked salt to capture that smoky quality. For something lighter, swap Greek yogurt for the sour cream and use half-and-half instead of heavy cream, creating a soup that feels indulgent but sits easier. The toppings are where you can really play, and honestly, you could crumble anything crunchy on top and it would be delicious.

• Try adding diced jalapeños or red pepper flakes if you want heat without changing the fundamental character of the dish.
• Substitute the potato chips with crumbled crispy fried onions or even crushed buttery crackers if you want different texture.
• Add roasted mushrooms or caramelized onions if you have them on hand, knowing they'll only deepen the savory notes without fighting the cream.

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Save

This is the soup you make when you want to feel like you did something meaningful without spending hours in the kitchen. Every time someone asks for seconds, you get to be the person who knew exactly what they needed.

Kitchen Help

→ What potatoes work best for this soup?

Russet potatoes are ideal due to their high starch content that breaks down to create a creamy texture while still allowing some chunks to remain.

→ How can I make the soup vegetarian?

Simply omit the bacon and use vegetable broth instead of chicken broth to keep the flavors rich and satisfying.

→ Can I prepare the soup in advance?

Yes, you can prepare it ahead, store in the fridge, and gently reheat. Add crispy toppings fresh to maintain their crunch.

→ What’s the best way to get a creamy yet chunky texture?

Partially mash some of the cooked potatoes while leaving other chunks intact, then stir in the creamy dairy mixture for richness.

→ Are there any good substitutions for sour cream?

Greek yogurt works well as a lighter alternative and maintains the creamy tang needed in the soup.