Funeral Potatoes Loaded Soup (Printer View)

A creamy, cheesy blend with crispy potato chip toppings and savory seasonings for a hearty bowl.

# Components:

→ Vegetables

01 - 2 pounds 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

# Method 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 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 consistency, leaving some chunks to maintain a hearty soup texture.
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 reaches a creamy consistency, approximately 5 to 7 minutes. Adjust seasoning as needed.
05 - Ladle soup into bowls. Top each serving with additional cheddar cheese, crushed potato chips, bacon if desired, chives, and a dollop of sour cream.

# Expert Advice:

01 -
  • It tastes indulgent and creamy but comes together faster than you'd expect, making weeknight cooking feel like an occasion.
  • The contrast between the silky soup and crunchy chip topping creates a texture experience that makes every spoonful interesting.
  • This is the kind of dish that feeds a crowd without demanding your attention the entire time, leaving you free to actually enjoy people.
02 -
  • Don't add all the dairy at once or you'll end up with scrambled-looking cream cheese instead of a smooth soup; stir constantly and keep the heat low so everything melts together in harmony.
  • The potato chips must go on right before serving or they'll absorb moisture and lose that crucial crunch that makes this dish different from regular potato soup.
  • Taste the seasoning before you finish cooking because potatoes can vary in how much salt they need, and you can always add more but you can't take it out.
03 -
  • Use an immersion blender if you want the texture smoother and more restaurant-like, but don't over-blend or you'll end up with something that feels too refined for comfort food.
  • Make a double batch and freeze half in individual containers for those nights when you need comfort but have zero energy, understanding that frozen soup is still soup and still counts.
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