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Creamy McAlister’s-style potato soup in a bowl topped with cheese, bacon, and green onions, rich and hearty loaded potato soup copycat recipe.

McAlister’s Potato Soup Recipe

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Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 Servings

Description

Make McAlister’s Potato Soup at home with this easy copycat recipe. Thick, creamy, and loaded with potatoes, bacon, and cheese for ultimate comfort food.

Ingredients 

  • 4 large russet potatoes, peeled and diced
  • 6 slices bacon, cooked and crumbled
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups milk, whole milk works best
  • 1 cup heavy cream
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 tsp salt, adjust to taste
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika, optional but recommended
  • 2 green onions, sliced (for topping)

Instructions

  • Set Instant Pot to Sauté. Cook 6 slices bacon until crispy. Remove and set aside, leaving a little bacon fat in the pot.
  • Add 4 tbsp butter, 1 small yellow onion, and 2 cloves garlic Sauté until soft and fragrant, about 3–4 minutes.
  • Stir in 1/4 cup all-purpose flour and cook for 1 minute to remove raw flour taste.
  • Pour in 3 cups chicken broth,2 cups milk and 4 large russet potatoes Stir well to combine.
  • Seal lid and cook on Manual High Pressure for 8 minutes.
  • Let naturally release for 5 minutes, then quick release remaining pressure.
  • Stir in 1 cup heavy cream, 1 1/2 cups shredded cheddar cheese, 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika Mix until melted and smooth.
  • Top with crispy bacon and 2 green onions. Serve hot.

Equipment

  • Instant Pot
  • Ladle

Notes

Crockpot Method: 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 Method: 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.

Nutrition

Serving: 1ServingCalories: 515kcalCarbohydrates: 43gProtein: 15gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 90mgSodium: 807mgPotassium: 988mgFiber: 3gSugar: 6gVitamin A: 1025IUVitamin C: 12mgCalcium: 282mgIron: 2mg