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McAlister's Potato Soup Recipe

McAlister's Potato Soup Recipe

Craving that creamy and cheesy comfort from McAlister's? This McAlister's Potato Soup recipe tastes just like the real deal. Learn how to make McAlister's Potato Soup at home with simple steps.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American Comfort
Servings 6
Calories 420 kcal

Ingredients
  

  • 2 lbs 900g russet potatoes, peeled and diced
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 4 cups chicken broth or vegetable for veggie version
  • 2 cups whole milk
  • 1 cup heavy cream
  • 8 slices bacon chopped
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 2 lbs 900g russet potatoes, peeled and diced
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 4 cups chicken broth or vegetable for veggie version
  • 2 cups whole milk
  • 1 cup heavy cream
  • 8 slices bacon chopped
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme2 cups shredded sharp cheddar cheese
  • 4 green onions sliced
  • Extra bacon bits
  • Sour cream optional

Instructions
 

Cook the Bacon

  • Heat large pot over medium heat. Add chopped bacon. Cook until crispy, about 8 minutes. Scoop out bacon. Leave fat in pot. This builds rich flavor base. Drain on paper towels. Takes no time.

Sauté the Veggies

  • Melt butter in same pot with bacon fat. Add onions. Cook 4 minutes until soft. Stir in garlic. Sauté 1 minute until fragrant. Don't let it brown. Veggies add sweet depth to soup.

Make the Roux

  • Sprinkle flour over onions. Whisk constantly 2 minutes. Cook out raw flour taste. Slowly pour in 1 cup broth. Whisk smooth. No lumps allowed. This thickens your creamy soup perfectly.

Add Potatoes and Simmer

  • Dump in diced potatoes, thyme, salt, and pepper. Pour remaining broth and milk. Bring to boil. Reduce to simmer. Cook 15-20 minutes until potatoes fork-tender. Stir often. Builds cozy flavor.

Blend and Finish

  • Turn off heat. Use immersion blender to puree half the soup. Leave some chunks for texture. Stir in heavy cream and cheese. Heat gently until melted. Taste. Adjust salt. Ladle into bowls. Top generously.

Notes

  • Russet potatoes hold shape best. Yukon gold works too.
  • Blend only half for chunky texture like original.
  • Vegan swap: Use coconut milk and no bacon.
  • Spicy kick: Add 1/2 tsp cayenne with thyme.
  • Make it lighter: Swap cream for half-and-half.
  • Slow cooker: Cook low 6 hours, blend at end.
  • Extra cheesy: Stir in 1/2 cup more cheddar. Melts dreamy.
Keyword McAlister's Potato Soup Recipe