Funeral Potatoes Loaded Soup

My aunt brought this soup to a church potluck years ago, and I watched grown adults line up for seconds without even glancing at the casserole dishes. There's something almost magical about combining two beloved comfort foods—creamy funeral potatoes and loaded baked potato soup—into one bowl of pure indulgence. The first time I made it myself, my kitchen smelled like melted cheese and crispy potato chips for hours, and I couldn't stop sneaking spoonfuls straight from the pot. It's become the soup I turn to when I want to feel both nourished and deeply, unapologetically comforted.

I made this for my neighbor during a rough winter when she was recovering from surgery, and she later told me it was the first meal she actually wanted to eat. Watching someone's face light up when they taste something truly comforting—that's when cooking stops being a chore and becomes something meaningful. Her family asked for the recipe, and now three households make it regularly, which feels like the highest compliment.

Ingredients

• Russet potatoes (2 lbs): These starchy potatoes break down slightly when simmered, creating that naturally creamy texture without needing to add flour or cornstarch.
• Yellow onion and celery (1 medium onion, 2 stalks): The aromatics build a savory foundation; don't skip sautéing them first or you'll taste raw onion notes even after cooking.
• Garlic (2 cloves): One minute of cooking is all it needs—any longer and it becomes bitter and harsh.
• Unsalted butter (4 tbsp): This is your fat base for sautéing, so quality matters here; I learned to use real butter instead of margarine when a batch tasted oddly plastic.
• Whole milk and heavy cream (1 cup each): The combination of both creates richness without being absolutely heavy; milk alone feels thin, and cream alone can separate if you're not careful.
• Sharp cheddar cheese (1 1/2 cups shredded): Sharp cheddar has more flavor punch than mild, which means you don't need to use as much while still getting that unmistakable cheesy taste.
• Cream cheese and sour cream (4 oz and 1 cup): Cream cheese melts into the soup and adds a subtle tang, while sour cream provides brightness and helps prevent curdling when you add dairy.
• Low-sodium broth (4 cups): Low-sodium gives you control over salt levels; regular broth can make the finished soup unpalatably salty.
• Smoked paprika (1/4 tsp): This small amount adds a whisper of depth without making the soup taste smoky; it's just enough to make people ask what that subtle flavor is.
• Kettle-cooked potato chips (1 1/2 cups): Crushed right before serving, these stay crunchier than regular chips and add a nostalgic, indulgent element.
• Bacon (6 slices): Optional but recommended; it adds a salty, smoky richness that makes the whole bowl feel more decadent.
• Fresh chives (1/4 cup): These brighten the dish at the very end and add a fresh onion note that prevents the soup from feeling one-dimensional.

Instructions

Build your flavor foundation:

Melt butter in a large pot over medium heat, then add your diced onion and celery. Listen for that gentle sizzle and watch as the vegetables soften and turn slightly translucent—this takes about 5 minutes and releases their natural sweetness. Add the minced garlic and let it cook for just 1 minute until it smells absolutely amazing.

Simmer the potatoes:

Add the diced potatoes to the pot along with broth, salt, pepper, and smoked paprika. Bring everything to a boil, then turn the heat down and let it bubble gently uncovered for about 20 minutes until the potatoes are fork-tender and starting to break down slightly at the edges. You'll know they're ready when you can easily pierce one with a knife.

Create that signature texture:

Using a potato masher or immersion blender, mash about half the potatoes while leaving the other half as chunks—this creates a hearty, creamy soup that's neither too smooth nor too lumpy. Work slowly and deliberately; this is your moment to control the final texture.

Bring in the creaminess:

Stir in the milk, heavy cream, softened cream cheese, sour cream, and shredded cheddar cheese. Turn the heat to low and stir constantly until the cheeses melt completely and the soup becomes gloriously creamy—this takes about 5 to 7 minutes. Taste and adjust salt and pepper because the final seasoning is crucial.

Serve with intention:

Ladle the soup into bowls and let everyone build their own tower of toppings—extra cheddar, crushed potato chips, bacon crumbles, fresh chives, and a generous dollop of sour cream. The beauty is in letting people customize their bowl to their exact preference.

Save

My daughter once asked why this soup felt like a hug in a bowl, and I realized that some dishes aren't just about sustenance—they're about that moment when warmth and care become something you can actually taste. This is the soup that brought my family closer during a difficult season, and now it's woven into our story.

When Simplicity Becomes Magic

There's a beautiful honesty in this soup that appeals to people across ages and backgrounds. It doesn't pretend to be fancy or refined; instead, it leans completely into what makes comfort food so necessary. Every element serves a purpose, from the starchy potatoes that naturally thicken the broth to the sour cream that prevents the dairy from breaking. The genius is in how these humble ingredients transform into something that tastes far more decadent than the effort required to make it.

Customization Without Compromise

One of my favorite things about this recipe is how flexible it becomes once you understand the fundamentals. I've made it with Greek yogurt instead of sour cream for lighter versions, added jalapeños for friends who love heat, and used vegetable broth for my vegetarian colleagues. The core of creamy potatoes and cheese stays intact while everything else bends to your preferences. The key is understanding what each ingredient does so you can swap thoughtfully instead of guessing.

Storage and Reheating Wisdom

This soup stores beautifully in the refrigerator for up to 4 days, which means you can make a big batch and have comfort ready to go. When reheating, do it slowly over medium-low heat on the stovetop rather than in the microwave, stirring occasionally and adding a splash of milk if it's thickened too much. The toppings should always be added fresh right before eating—the potato chips especially lose their magic if they sit in hot soup for more than a few minutes.

• Make the soup a day or two ahead for maximum flavor development and easier entertaining.
• Freeze portions without toppings for up to 3 months, then thaw overnight and reheat gently.
• Add fresh toppings only at serving time so everything maintains its intended texture and temperature.

Save

This soup is my reminder that the most meaningful meals often come from combining things that already make us happy. Serve it when you want to say without words that someone matters to you.

Recipe Questions & Answers

→ What type of potatoes works best?

Russet potatoes are ideal for their starchy texture that thickens the soup while leaving some chunks intact for heartiness.

→ How can I make this vegetarian?

Simply omit the bacon and substitute vegetable broth to keep the base rich and flavorful without meat.

→ What gives the soup its creamy texture?

The combination of heavy cream, sour cream, cream cheese, and shredded cheddar cheese creates a smooth, luscious consistency.

→ How are the toppings prepared?

Potato chips are crushed to add a crunchy texture, complemented by chopped chives and optional crispy bacon crumbles.

→ Can I adjust the seasoning for spice?

Yes, adding diced jalapeños or extra smoked paprika provides a gentle kick without overpowering the creamy base.

→ What tools are needed for this dish?

A large pot or Dutch oven and a potato masher or immersion blender are essential for cooking and achieving the desired soup texture.