Once the weather cools down, I can’t help craving a big bowl of McAlister’s Potato Soup recipe. It’s warm, cozy, budget friendly, and downright delicious — the kind of soup that fills your belly and your heart.

This copycat version tastes just like the one from McAlister’s Deli, only fresher and made right at home.

It’s thick, creamy, and packed with soft potatoes, smoky crispy bacon, melted cheese, and that rich flavor you can’t get enough of.

I make this soup on busy weeknights or slow weekends, and it never disappoints. Every spoonful feels like a hug in a bowl.

Plus, it’s easy to make with simple ingredients you probably already have sitting in your kitchen.

So grab your pot, a cozy blanket, and maybe some warm bread — because once you try this McAlister’s Country Potato Soup recipe, it’ll become your go-to comfort meal all season long.

What Potatoes Are Best for McAlister’s Potato Soup

For this McAlister’s country potato soup, I always reach for russet potatoes. They’re soft, starchy, and cook down into that smooth, creamy texture this soup is known for.

Sometimes, I mix in a few Yukon golds for a buttery bite and extra richness. Red potatoes don’t work as well since they stay too firm and make the soup thinner.

If you want the perfect creamy bowl, russets—or a mix of russet and Yukon—are the way to go.

Why You’ll Love This McAlister’s Potato Soup

It tastes like the real deal. Creamy, smoky, and full of potato goodness.
It’s easy to make. No hard steps, no strange ingredients.
It’s hearty. You can have it as a full meal with a small salad or sandwich.
It smells amazing. That mix of bacon, garlic, and onion fills up the kitchen.
It reheats well. The next day, it’s even thicker and more flavorful.

When I make this soup, my kitchen smells like comfort. I love how one pot can bring everyone around the table. You’ll see — this soup feels like a warm hug in a bowl.

McAlister’s Potato Soup Ingredients

½ pound bacon – I start with bacon for that smoky flavor and crispy bits that build the rich base every good potato soup needs.
1 medium onion, finely chopped – Onion adds gentle sweetness and depth, balancing the salty bacon and creamy potatoes perfectly.
2 celery stalks, finely chopped – Celery gives a light crunch and fresh taste that keeps the soup from feeling too heavy.
2 cloves garlic, minced – Garlic adds warmth and a cozy flavor that makes the whole kitchen smell amazing.
2 tablespoons butter – Butter melts into everything, adding richness and that smooth, comforting taste in every spoonful.
2 tablespoons all-purpose flour – A little flour helps thicken the soup naturally, giving it that creamy, velvety texture.
4–5 cups chicken stock (about 1 quart) – Chicken stock adds savory depth and brings all the flavors together beautifully.
5–6 medium potatoes, peeled and diced (about 2 pounds) – Potatoes are the heart of this recipe, turning soft and thick to create a hearty, filling soup.
1 cup heavy cream – Heavy cream smooths everything out and gives that signature McAlister’s-style richness.
Salt and black pepper, to taste – Just enough to balance the flavors and make every bite taste right.
1 cup shredded cheddar cheese, for topping – Melts on top and adds that bold, cheesy finish everyone loves.
Chopped chives, for garnish – Fresh chives add color and a light onion flavor that makes the bowl look and taste brighter.

How To Make McAlister’s Potato Soup

Step 1 – Cook the Bacon

Start with about half a pound of bacon. I use a large pot for this since everything will cook in the same one. Fry the bacon until it’s crispy. Once done, take it out and set it aside on a plate with a paper towel.

Don’t throw out all the grease — leave around 3 to 4 tablespoons in the pot. That’s where the flavor starts.

Step 2 – Sauté the Veggies

In that same pot with bacon grease, add your chopped onion, celery, and minced garlic. Cook them on medium heat for about 5 to 7 minutes. You’ll notice the onions turning soft and the smell will be amazing. Add a pinch of salt here to help the veggies soften better.

Step 3 – Make the Roux

Now add 2 tablespoons of butter. Once it melts, sprinkle in 2 tablespoons of flour. Keep stirring for about 1 to 2 minutes so the raw flour taste goes away. This mix helps thicken your soup later, making it smooth and creamy.

Step 4 – Add Potatoes and Stock

Next, toss in your peeled and diced potatoes. Pour in the chicken stock until the potatoes are covered. I use around 4 to 5 cups. Bring it to a gentle boil, then reduce to a simmer. Let it cook for about 15 to 20 minutes, until the potatoes are soft when you poke them with a fork.

Step 5 – Blend for Creamy Texture

Here’s my favorite part. Take an immersion blender and blend about half of the soup right in the pot. If you don’t have one, scoop half into a blender carefully, leaving the lid a bit open for steam. Blend it smooth, then pour it back into the pot. This step gives that creamy McAlister’s texture, while still leaving a few chunky potatoes for bites.

Step 6 – Add Cream and Season

Stir in the heavy cream and keep the heat low. Don’t boil it — just warm it through. Taste it and add salt and black pepper as needed. You can always adjust to your liking.

Step 7 – Serve and Top

Now it’s time to serve. Pour the soup into bowls, then sprinkle with shredded cheddar cheese, crumbled bacon, and chopped chives. I like to add a little black pepper on top too. Looks great and tastes even better!

Special Tips From Chef

If you’re short on time, you can use frozen diced potatoes — they work fine.
For extra smoothness, stir in a spoon of sour cream before serving.
Don’t skip the bacon grease; it’s what gives this soup its true deli flavor.
If the soup is too thick, just add a little chicken stock.
Want it lighter? Replace half of the heavy cream with milk.
Always taste before serving — seasoning makes all the difference.

Creative Variations & Substitutions

I love experimenting a little each time I make this soup. Here are a few ideas you can try:

Loaded Style: Add sour cream, green onions, and extra cheese on top.
Chicken Twist: Mix in small pieces of cooked chicken for more protein.
Veggie Version: Skip bacon and use olive oil; add carrots or corn.
Spicy Kick: Add a pinch of cayenne pepper or a few drops of hot sauce.
Cheddar Upgrade: Try smoked cheddar or pepper jack for a different flavor.
Lighter Option: Use half-and-half instead of heavy cream.

What to Serve with McAlister’s Potato Soup

Buttered Bread Rolls – soft, warm, and fluffy. I love dipping them in the soup; they soak up all that creamy potato goodness in every bite.
Grilled Cheese Sandwich – golden, melty, and cheesy. It’s a perfect match for the creamy soup, giving a crunchy bite that balances the smooth potatoes.
Simple Green Salad – fresh and light, with crisp lettuce and veggies. It brightens the meal and keeps the rich, creamy soup from feeling too heavy.
Garlic Toast – crunchy, buttery, with a hint of garlic. It adds a tasty punch and pairs perfectly with every spoonful of soup.
Crackers – simple, easy, and crunchy. They’re great for dipping or topping the soup for a little texture with every bite.
Side of Fruit – grapes, apple slices, or berries. Sweet and refreshing, they cleanse the palate and balance the richness of the potato soup.
Carne Asada Burrito – hearty, flavorful, and filling. If you want a more substantial meal & something mexican, it pairs surprisingly well with the creamy soup for a fun twist.

FAQs

Can I use leftover mashed potatoes for this soup?

Yes, you can. If you already have mashed potatoes, just mix them into the broth slowly. The texture may be smoother, but the flavor stays rich and creamy.

Can I make this soup without bacon?

Sure. Use butter or olive oil instead. You’ll lose the smoky flavor, but you can add smoked paprika for a similar taste.

How do I store leftover potato soup?

Keep it in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat and add a splash of milk or broth if it’s too thick.

What’s the best way to reheat this soup?

Warm it slowly on the stove over low heat. Stir often. Avoid microwaving too long as it might curdle the cream.

How can I make it thicker?

Blend more of the soup or add a small spoon of instant mashed potatoes or flour mixed in water. Stir and cook a few minutes until thick.

Can I make this soup in a slow cooker?

Yes. Cook bacon first, then add everything (except cream) to the slow cooker. Cook on low for 6 hours, then stir in the cream at the end.

Is McAlister’s Potato Soup gluten free?

No, McAlister’s Potato Soup is not gluten free. The soup uses all-purpose flour to thicken the broth, which contains gluten. If you need a gluten-free version, you can make it at home using cornstarch or a gluten-free flour substitute.