McAlister’s Potato Soup Recipe

Creamy and comforting, this McAlister’s Potato Soup recipe is loaded with tender potatoes, melty cheese, and smoky bacon in a rich, velvety broth. It’s the ultimate cozy copycat soup that tastes just like the restaurant favorite, ready to warm you up at home in under an hour.

McAlister’s Potato Soup is the kind of comfort food that doesn’t play around.

Thick, creamy, and loaded with tender potatoes, crispy bacon, melted cheese, and a rich, savory broth, it’s the soup people order when they want something filling and satisfying without overthinking it.

This copycat version brings that same cozy restaurant flavor straight to your kitchen with simple ingredients and big, bold taste in every spoonful.

Why You Will Love This Recipe!

• Ultra creamy texture that tastes like it came straight from the restaurant
• Loaded with real potatoes, bacon, and melty cheese in every bite
• Simple ingredients you probably already have in your kitchen
• Easy to make at home without any complicated steps or equipment
• Perfect comfort food for cold nights, busy weeknights, or cozy weekends

McAlister’s Potato Soup Ingredients

• Russet potatoes: peeled diced hearty base for soup
• Bacon: cooked crispy crumbled adds smoky savory flavor
• Yellow onion: finely diced builds sweet savory depth
• Garlic cloves: minced adds rich aromatic flavor boost
• Butter: melted creates creamy rich soup foundation base
• All-purpose flour: thickens soup into smooth creamy texture
• Chicken broth: savory liquid base enhances overall flavor
• Milk whole: adds smooth creamy balanced consistency
• Heavy cream: makes soup extra rich velvety finish
• Cheddar cheese: shredded melts into cheesy rich flavor
• Salt: enhances flavor and balances creamy richness
• Black pepper: adds gentle heat and subtle spice
• Smoked paprika: optional adds smoky warm depth flavor
• Green onions: sliced fresh garnish adds bright finish

How To Make McAlister’s Potato Soup Recipe

Step 1: Set Instant Pot to Sauté. Cook bacon until crispy. Remove and set aside, leaving a small amount of bacon fat in the pot.

Step 2: Add butter, onion, and garlic to the pot. Sauté for 3–4 minutes until softened and fragrant.

Step 3: Stir in the flour and cook for 1 minute, stirring constantly to remove the raw flour taste.

Step 4: Pour in chicken broth, milk, and diced potatoes. Stir well to combine everything evenly.

Step 5: Secure the lid and cook on Manual High Pressure for 8 minutes.
Allow a natural release for 5 minutes, then carefully quick release the remaining pressure. Stir in heavy cream, shredded cheddar cheese, salt, black pepper, and smoked paprika. Mix until fully melted, thick, and creamy.

Step 6: Top with crispy bacon and sliced green onions. Serve hot and enjoy.

McAlister’s Potato Soup Recipe Tips

• Use russet potatoes for the creamiest, thickest texture
• Cut potatoes evenly so they cook at the same rate
• Don’t rush sautéing onion and garlic for deeper flavor
• Stir flour well to avoid a grainy soup base
• Add cheese off heat to keep it smooth and creamy
• Mash a few potatoes in the pot for extra thickness
• Use warm milk for a smoother, silkier finish
• Season at the end and adjust after cheese is added
• Let soup rest a few minutes before serving to thicken
• Top with bacon and green onions right before serving

Storing, Freezing and Reheating Instructions

• Storing: Store leftover potato soup in an airtight container in the refrigerator for up to 4 days. Let it cool completely before sealing to maintain the best texture and flavor.

• Freezing Instructions: Freeze the soup in freezer-safe containers for up to 2 months for best quality. Avoid freezing if possible with dairy-heavy versions, as texture may separate slightly when thawed.
• Reheating Instructions: Reheat on the stovetop over low to medium heat, stirring often until warmed through. Add a splash of milk or broth if the soup has thickened too much.

McAlister’s Potato Soup Recipe Faqs

Can I make McAlister’s Potato Soup ahead of time? Yes, this soup reheats well and can be made 1–2 days in advance. Store it in the fridge and reheat gently on the stove for best texture.

Why is my potato soup too thick? Potatoes continue to absorb liquid as they sit, which can make the soup thicker over time. Stir in a splash of milk or broth when reheating to loosen it.

Can I use a different type of potato? Yes, Yukon Gold potatoes work well for a creamier, slightly buttery texture. Russet potatoes still give the thickest, most classic restaurant-style result.

How do I make the soup thicker? Mash some of the cooked potatoes directly in the pot or add a small slurry of flour and milk. Let it simmer a few minutes to reach the right consistency.

Can I make this without bacon? Yes, you can skip the bacon or replace it with smoked turkey or a vegetarian alternative. The soup will still be rich and flavorful from the cheese and broth.

Why did my cheese turn grainy? Cheese can turn grainy if added over high heat. Always stir it in off the heat and mix slowly until melted.

Can I double this recipe? Yes, but avoid filling the Instant Pot past the max line if using pressure cooking. You may need to cook in batches for best results.

How long does potato soup last in the fridge? It stays fresh for about 3–4 days when stored properly in an airtight container. Always reheat thoroughly before serving.

Crockpot Instructions

To make this in the crockpot, start by cooking the bacon in a skillet until crispy, then set it aside for later. Add diced potatoes, onion, garlic, chicken broth, butter, salt, pepper, and smoked paprika to the slow cooker and stir everything together. Cook on LOW for 6–7 hours or HIGH for 3–4 hours until the potatoes are soft and tender. Once cooked, mash some of the potatoes directly in the pot or stir in a cornstarch slurry to thicken the soup. Finish by stirring in milk, heavy cream, and shredded cheddar cheese until melted and creamy, then top with bacon and green onions before serving.

Stovetop Instructions

For the stovetop version, cook the bacon in a large pot until crispy, then remove and set aside. In the same pot, melt butter and sauté the onion and garlic for 3–4 minutes until softened and fragrant. Stir in flour and cook for about 1 minute to create a roux, then slowly whisk in chicken broth and milk until smooth. Add the diced potatoes and simmer for 15–20 minutes until tender and soft. Stir in heavy cream, cheddar cheese, salt, pepper, and smoked paprika until fully melted and creamy, then finish with crispy bacon and green onions before serving.

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