Funeral Potato Soup Recipe Easy Budget Friendly Family Favorite

A good soup should feel like a warm casserole in a bowl, and this Funeral Potato Soup does exactly that. It takes the comfort of the classic funeral potato casserole, famous across Utah, the Mountain West, and church potlucks, then turns it into a creamy, cheesy, spoonable meal.

Students, families, and home cooks will love this recipe because it uses simple grocery-store ingredients, stretches well, reheats beautifully, and feeds a hungry table without a high grocery bill. Learn how to make Funeral Potato Soup when you want something familiar, filling, and full of community comfort.

All the comfort of a classic funeral potato casserole, served by the spoonful.

Why you will love this soup

This soup is built for real life. It is creamy, cheesy, hearty, and easy to make on a busy weeknight.

• Quick and easy to make

  Frozen hash browns save peeling, chopping, and parboiling time.

  
  

• Budget-friendly ingredients

  Potatoes, broth, milk, cheese, and pantry seasonings make a full pot without expensive extras.

  
  

• Great for meal prep

  The soup thickens as it sits, which makes leftovers rich and satisfying.

  
  

• Family-friendly

  Mild seasoning, creamy texture, and cheesy flavor make it a crowd pleaser.

  
  

• Packed with flavor

  Angel Dust Soup Seasoning adds savory depth without needing a long simmer.

  
  

• Freezer-friendly

  With one small adjustment, this soup freezes well for another meal.

  
  

Quick recipe snapshot

Recipe detail	Amount
Servings	6 generous bowls
Prep time	10 minutes
Cook time	30 minutes
Total time	40 minutes
Difficulty	Easy
Cuisine	Midwest and Mountain West American
State and country of origin	United States, commonly associated with Utah and community potlucks
Best season	Fall, winter, and any comfort-food day
Budget level	$

Ingredients

For the soup

• 4 tablespoons unsalted butter

• 1 small yellow onion, finely diced

• 2 celery ribs, finely diced

• 2 tablespoons all-purpose flour

• 4 cups low-sodium chicken broth or vegetable broth

• 1 1/2 pounds frozen diced hash brown potatoes

• 1 cup whole milk

• 1 cup sour cream

• 2 cups shredded sharp cheddar cheese, divided

• 1 1/2 teaspoons Angel Dust Soup Seasoning

• 1/2 teaspoon kosher salt, plus more to taste

• 1/4 teaspoon black pepper

• 1 cup cooked diced ham, optional

• 1 tablespoon chopped fresh parsley

• 1 teaspoon apple cider vinegar or lemon juice

  
  

Optional garnishes

• Fresh parsley, chives, or green onions

• Extra shredded cheddar cheese

• Croutons

• Crushed cornflakes

• Crispy onions

• Crumbled bacon

• Buttered cracker crumbs

  
  

Simple ingredients make this soup affordable, hearty, and easy to prep.

Key ingredients and why they matter

Frozen hash brown potatoes

These are the heart of the recipe. They give the soup body, save time, and connect the dish to the classic casserole that inspired it.

Sharp cheddar cheese

Sharp cheddar brings salty, tangy richness. It melts into the broth and gives the soup its signature cheesy comfort.

Sour cream

Funeral potatoes often include sour cream for tang and creaminess. In soup form, it makes the broth silky without feeling too heavy.

Angel Dust Soup Seasoning

This seasoning adds savory depth, gentle warmth, and balanced flavor. It helps the soup taste like it simmered longer than it did.

Crispy topping

The topping matters because it nods to the casserole’s crunchy baked finish. Crushed cornflakes, crispy onions, crackers, or croutons all work.

Ham

Ham is optional, but it adds smoky, salty flavor and turns the soup into a more filling meal.

Step-by-step instructions

Step 1

Melt the butter in a large soup pot over medium heat. Add the onion and celery, then cook for 5 to 6 minutes, until softened.

Step 2

Sprinkle in the flour and stir for 1 minute. This makes a simple roux that helps thicken the soup.

Step 3

Slowly whisk in the broth. Add the frozen hash browns, Angel Dust Soup Seasoning, salt, and pepper. Bring the soup to a gentle simmer.

Step 4

Cook for 18 to 22 minutes, stirring often, until the potatoes are tender and the soup has thickened. Lower the heat and stir in the milk, sour cream, 1 1/2 cups cheddar cheese, and ham if using.

Step 5

Cook on low for 3 to 5 minutes, just until creamy and hot. Stir in parsley and a small splash of apple cider vinegar or lemon juice. Serve with the remaining cheddar and your favorite crispy topping.

Keep the heat low after adding sour cream and cheese. Boiling can make dairy separate or turn grainy.

A gentle simmer keeps the potatoes tender and the soup creamy.

Chef’s secrets for better soup

Small choices make a simple soup taste special.

Roast some of the potatoes

For deeper flavor, spread 1 cup of the frozen hash browns on a sheet pan with a little oil and roast at 425°F until browned. Stir them into the finished soup as a garnish.

Season in layers

Add seasoning early so the potatoes absorb flavor. Taste again after adding cheese because cheddar brings salt of its own.

Finish with acid

A teaspoon of vinegar or lemon juice will not make the soup sour. It brightens the dairy and keeps the flavor from feeling flat.

Use homemade stock when possible

Homemade chicken or vegetable stock adds a round, slow-cooked flavor. Store-bought broth still works well, especially low-sodium.

Add herbs at the end

Fresh parsley, chives, or green onions taste brighter when stirred in right before serving.

Chef’s variations

Dietary substitutions

Gluten-free

Use a gluten-free flour blend or cornstarch slurry instead of all-purpose flour. Check broth and toppings for gluten-free labels.

Dairy-free

Use plant-based butter, unsweetened dairy-free milk, dairy-free sour cream, and dairy-free cheddar-style shreds. Keep the heat gentle so the substitutes stay smooth.

Vegetarian

Use vegetable broth and skip the ham. Add sautéed mushrooms for extra savoriness.

Vegan

Use vegetable broth, plant-based dairy substitutes, and skip ham. Add smoked paprika or smoked mushrooms for a deeper flavor.

Flavor twists

Spicy version

Add diced jalapeños, a pinch of cayenne, or hot sauce at the table.

Smoky version

Add smoked cheddar, bacon, smoked turkey, or roasted poblano peppers.

Southwest version

Stir in corn, green chiles, black beans, and top with cilantro and crushed tortilla chips.

Mediterranean version

Use vegetable broth, add spinach, finish with parsley, and top with a little feta instead of cheddar.

Make-ahead tips

Chop the onion and celery up to 2 days ahead. Shred the cheese in advance and store it in an airtight container. If making the full soup ahead, stop before adding the sour cream and cheese, then stir them in while reheating.

Meal prep notes

This soup keeps well in the refrigerator for 4 days. For freezing, let it cool fully and freeze before adding sour cream if possible. Add the sour cream after reheating for the best texture.

Storage and reheating

Storage method	Best practice
Refrigerator	Store in an airtight container for up to 4 days.
Freezer	Freeze for up to 3 months. For the smoothest texture, freeze before adding sour cream.
Stovetop reheating	Warm over low heat, stirring often. Add a splash of milk or broth if it is too thick.
Microwave reheating	Heat in 45-second bursts, stirring between each round until hot.

Allergy and dietary notes

This recipe contains dairy and gluten as written. It may contain soy depending on the broth, cheese, crispy topping, or packaged ingredients used.

It can be made:

• Nut-free

• Gluten-free

• Dairy-free

• Vegetarian

• Vegan

  
  

Always check ingredient labels if cooking for someone with food allergies.

What pairs well with this soup

Breads

Serve with dinner rolls, buttermilk biscuits, cornbread, sourdough toast, or garlic bread.

Salads

A crisp green salad with vinaigrette balances the creamy soup. Coleslaw also works well with the cheesy potato flavor.

Sandwiches

Try turkey melts, grilled cheese, ham sandwiches, or roasted vegetable panini.

Beverages

Iced tea, lemonade, sparkling water, apple cider, or a light lager all pair nicely.

Culinary learning moment

Funeral Potato Soup is a practical teaching recipe because it covers several kitchen basics in one pot.

Home cooks can practice:

• Knife skills with onion, celery, herbs, and garnishes

• Stock selection and how broth changes flavor

• Flavor layering through aromatics, seasoning, dairy, and acid

• Regional food history through community casseroles and shared meals

• Nutritional balance by pairing a creamy main dish with fresh salad or vegetables

  
  

The recipe also shows why texture matters. Creamy soup becomes more exciting when topped with something crisp.

Story behind the soup

Funeral potatoes are a beloved comfort casserole often served at post-funeral meals, church gatherings, family reunions, and potlucks. The dish is strongly associated with Utah and Latter-day Saint community cooking, though similar cheesy potato casseroles appear across the Midwest and other parts of the United States.

The name may sound somber, but the meaning is tender. These potatoes represent care served in a baking dish. They are affordable, easy to transport, and made to feed people during hard moments. Turning them into soup keeps that same spirit, warm, generous, and meant to be shared.

Nutrition information

Approximate nutrition per serving, based on 6 servings and optional ham included.

Nutrient	Amount
Calories	390
Protein	17 g
Carbohydrates	32 g
Fat	23 g
Fiber	3 g
Sodium	780 mg

Nutrition will vary based on broth, cheese, toppings, and portion size.

Fun facts about this soup

Did you know?

• Funeral potatoes are often topped with crushed cornflakes, crackers, or potato chips for crunch.

• The casserole version became popular because it could feed many people with modest ingredients.

• Frozen hash browns made the dish even easier for potluck cooking.

• Utah is one of the places most closely linked with funeral potatoes, but cheesy potato casseroles are loved nationwide.

• This soup version keeps the flavor of the casserole while making it easier to serve in bowls.

  
  

Frequently Asked Questions

Can I use fresh potatoes instead of frozen hash browns?

Yes. Peel and dice about 1 1/2 pounds of Yukon Gold or russet potatoes. Simmer until tender. Fresh potatoes may need a few extra minutes.

Can I make this soup without ham?

Yes. Leave out the ham for a meatless version. Use vegetable broth if you want it fully vegetarian.

Why did my cheese turn grainy?

The heat was likely too high. Add cheese over low heat and stir gently until melted. Pre-shredded cheese can also melt less smoothly because it often contains anti-caking ingredients.

Can I bake the topping like the casserole?

Yes. Toss crushed cornflakes or crackers with melted butter, toast them in a skillet or oven, then sprinkle them over each bowl before serving.

Is this soup good for a crowd?

Yes. Double the recipe in a large stockpot. Keep it warm over low heat and set toppings out in small bowls so everyone can build their own serving.

Serve the soup with simple sides and let everyone add their favorite topping.

Community connection

Food has a way of saying what words cannot. A pot of soup can welcome a neighbor, comfort a grieving family, teach a student, or bring a busy household back to the table.

That is the heart of Funeral Potato Soup. It carries the memory of community casseroles, shared kitchens, and meals made with care. It also reflects the mission of the Angels Academy of Culinary Arts, where cooking becomes a way to teach confidence, service, and life skills through food.

For the signature seasoning used in this recipe, explore Angel Dust Soup Seasoning.

Angels Academy of Culinary Arts Recipe Library

“Teaching Life Skills Through Food, Community, and Culinary Arts.”

Make this soup once for dinner, then make it again for someone who needs a little comfort. That is where this recipe does its best work.