McAlister’s Country Potato Soup Recipe (Better Than Restaurant)

McAlister’s Deli Country Potato Soup is a thick, creamy soup filled with soft potatoes, crispy bacon, and melted cheddar cheese. It is rich, warm, and very filling.

One chilly evening, I stopped by McAlister’s Deli and ordered a bowl of their potato soup. The bowl was hot in my hands, and the smell of bacon and cheese made me happy.

The first spoonful was creamy and filling. The potatoes were soft, and the creamy broth covered every bite. I kept thinking about that soup long after dinner was over.

Many people love ordering this soup because it feels warm and comforting. But buying it often can get expensive, and it is not always on the menu all year.

That is why I worked hard to create this copycat version at home. This copycat McAlister’s Country Potato Soup Recipe tastes just like the original, and now I can enjoy a large comforting bowl anytime I want.

Why You’ll Love This McAlister’s Country Potato Soup

1. Simple Home Cooking: The steps are easy to follow and use basic kitchen tools. You do not need special skills to make this rich and comforting soup at home.
2. Thick, Creamy, and Comforting: Heavy cream and sour cream make this soup luxuriously rich, with potatoes that become tender and soft.
3. Budget-Friendly Compared to Buying It: Making soup at home costs a fraction of restaurant prices.
4. Easy to Adjust: You can change the flavor and texture to fit your taste. Add more cheese, extra bacon, or a little spice to make it just the way you like it.
5. Great for Dinner or Meal Prep: This soup reheats well and stays creamy. It is perfect for busy weeknights or packed lunches during the week.

McAlister’s Country Potato Soup Ingredients

Main Soup Base:

• 2 ½ lbs gold potatoes, peeled and diced into 1-inch pieces (about 6 large potatoes/1.15kg): Gold potatoes work best because they’re creamy and hold their shape. You can substitute with Yukon Gold or red potatoes, though they may be slightly less creamy.
• 6 strips bacon (uncooked), cut into small pieces: Bacon adds deep, smoky flavor that makes this soup special. If you don’t eat pork, use smoked turkey bacon or skip it for a vegetarian version, though the flavor will differ.
• 1 medium yellow onion, chopped (about 1.5 cups/200g): Onion adds natural sweetness and depth. White or sweet onions work as substitutes but will slightly change the flavor profile.
• 3 large garlic cloves, minced: Fresh garlic gives the soup a warm, savory note. Garlic powder works in a pinch (use ¾ teaspoon), but fresh tastes much better.
• 4 cups chicken broth (945ml): Chicken broth creates the soup’s liquid base. Vegetable broth works for a vegetarian version, though it won’t taste exactly the same.

Creamy Base & Thickening Ingredients:

• 3 tablespoons butter: Butter creates a rich base for the soup. You can use salted or unsalted butter—salted works fine here since we’re adding specific salt amounts.
• ⅓ cup all-purpose flour (42g): Flour thickens the soup and creates that creamy texture. Cornstarch works as a substitute (use 2 tablespoons instead), though the texture will be slightly different.
• 2 cups whole milk (475ml): Whole milk adds creaminess without being too heavy. You can use 2% milk as a lighter option, or substitute with half-and-half for extra richness.
• ⅔ cup heavy cream (155ml): Heavy cream makes the soup luxuriously creamy. Sour cream or evaporated milk can substitute, though the taste and texture will change slightly.
• ⅔ cup sour cream (160g): Sour cream stirred in at the end creates tanginess and creaminess. Greek yogurt works as a substitute for a lighter version.

Seasonings & Optional Toppings:

• 1 ½ teaspoon salt: Salt brings out all the flavors. Start with 1 teaspoon and taste before adding more, since broth varies in saltiness.
• 1 teaspoon ground black pepper: Black pepper adds subtle heat and complexity. White pepper works as a substitute if you prefer a milder flavor.
• ¼ to ½ teaspoon ancho chili powder: Ancho chili powder adds a slightly sweet, smoky depth that makes this soup taste restaurant-quality. Regular chili powder works as a substitute, though it’s less sweet.
• For Topping: Shredded cheddar cheese, fresh chives, additional sour cream, and extra bacon.

Recommended Equipment

1. Large Dutch oven – Even heat cooking
2. Sharp knife – Clean potato cuts
3. Cutting board – Safe chopping
4. Wooden spoon – Easy stirring
5. Immersion blender – Smooth texture help
6. Measuring cups – Accurate amounts

How to Make McAlister’s Country Potato Soup

Step 1 | Cook the Bacon

Put your large pot or Dutch oven on the stove and turn the heat to medium. Add the bacon pieces that you already cut up. Cook them until they are crisp. This takes about 6 to 8 minutes. Stir them a few times so they cook evenly.

Use a slotted spoon to take the bacon out and put it on a plate lined with paper towels. Leave the bacon grease in the pot. Do not pour it out.

Step 2 | Cook the Onion and Garlic

Add the butter to the bacon grease in the pot. Let it melt completely. Add the chopped onion and cook for 3 to 5 minutes until it becomes soft and clear. Stir it often so it does not burn. Add the minced garlic and cook for about 30 seconds. Stir constantly until you can smell the garlic.

Step 3 | Make the Roux

Sprinkle the flour over the onion and garlic mixture. Stir everything together with a wooden spoon. Keep stirring for 1 to 2 minutes until the flour is fully mixed in and smooth. This will help thicken your soup.

Step 4 | Add Potatoes and Liquid

Add the diced potatoes to the pot. Pour in the chicken broth, whole milk, and heavy cream. Stir everything together well so all the ingredients are combined.

Step 5 | Add Seasonings

Add the salt, black pepper, and ¼ teaspoon of ancho chili powder. Stir well. Taste the soup and add another ¼ teaspoon of ancho chili powder if you want a stronger smoky flavor.

Step 6 | Bring to a Boil

Turn the heat up to medium-high. Bring the soup to a boil. Stir it occasionally while it heats up. This will take about 5 to 10 minutes. Once it starts boiling, lower the heat to medium. Cook for about 10 minutes until the potatoes are soft and can easily be pierced with a fork.

Step 7 | Simmer the Soup

Turn the heat down to low. Let the soup simmer gently for about 30 minutes. Stir it occasionally.

Step 8 | Puree Half the Soup

Use an immersion blender to blend about half of the soup right in the pot. This will make the soup thick while still leaving some potato pieces. If you do not have an immersion blender, carefully pour half of the soup into a regular blender. Blend it until smooth, then pour it back into the pot.

Step 9 | Add Sour Cream and Bacon

Stir in the sour cream until it is fully mixed into the soup. Add the cooked bacon back into the pot. Stir everything together.

Step 10 | Final Simmer and Serve

Let the soup cook on low heat for 15 more minutes. Stir it occasionally. Spoon the soup into bowls. Top with shredded cheddar cheese, chopped chives, extra sour cream, or more bacon if you like. Serve the homemade McAlister’s Country Potato Soup Recipe and enjoy.

Potato Soup Perfection Tips

• Choose Fresh Potatoes: Fresh, firm potatoes give better flavor and texture than older, soft ones.
• Cut Potatoes Evenly: Pieces the same size cook at the same rate. This prevents some from being mushy and others still hard.
• Blend Only Half: Blending all the soup makes it too smooth. Leaving some chunks keeps the texture interesting and adds substance.
• Use Full-Fat Dairy: Whole milk and heavy cream create the richest, smoothest texture.
• Crisp Bacon Well: Cook bacon until fully crisp so it stays crunchy on top.
• Let It Rest Before Serving: Let the soup sit 5 minutes off heat to thicken naturally.
• Stir Gently After Adding Dairy: Gentle stirring keeps the texture smooth and prevents separation.

Cooking Method Variations

1. Slow Cooker Method: Cook bacon first, then add all ingredients except sour cream and toppings to the slow cooker. Cook on low for 6–7 hours. Blend part of the soup, then stir in sour cream.

2. Instant Pot Method: Use sauté mode for bacon, onion, and garlic. Add potatoes and broth, then pressure cook for 8 minutes. Release pressure, stir in milk and cream, then blend slightly.

What to Serve With McAlister’s Country Potato Soup

I love serving this soup with warm crusty bread or soft dinner rolls. You can dip the bread right into the creamy bowl. A simple green salad with light dressing helps balance the richness.

Many people also pair it with a turkey or ham sandwich, just like you might order at McAlister’s Deli. You could even serve it with grilled cheese for extra comfort.

When you serve this soup, keep toppings like shredded cheddar, chopped chives, and crispy bacon on the table. That way, everyone can make their own bowl just how they like it.

Storage, Freezing & Reheating Tips

How long it keeps in the fridge: Put any leftover soup in a container with a tight lid. Keep it in the fridge for up to 4 days. The soup will get thicker as it sits, which is totally normal.

Freezing tips: Put it in a freezer-safe bag or container. Leave some space at the top because it expands. Freeze for up to 3 months.

Reheating tips: Warm the soup on the stove over low heat. Stir it often so it does not burn on the bottom. If it is too thick, add a splash of milk or broth to thin it out. You can also use the microwave, but stir it every 30 seconds.

McAlister’s Country Potato Soup Recipe FAQs

1. How can I make this soup gluten-free?

Making this soup gluten-free is easy. You just need to swap out the regular flour. Use a good gluten-free all-purpose flour blend instead. Mix it with the butter and onion just like the recipe says.

Also, double-check your chicken broth label to make sure it is certified gluten-free.

2. Can I add other vegetables to this soup?

Sure, you can add more veggies if you like. Small diced carrots or celery go well with the potatoes. Add them to the pot at the same time you cook the onions. This gives them time to soften up. Corn is also a tasty add-in.

3. How can I make it spicier?

Increase ancho chili powder or add a pinch of cayenne pepper. Adjust slowly to avoid overpowering the potato flavor.

4. Can I make this soup dairy-free?

You can try to make it dairy-free, but the texture will change. Use a good unsweetened almond or oat milk instead of regular milk. Swap the butter for vegan butter or olive oil. Use a dairy-free sour cream.

5. How do I stop the soup from burning on the bottom?

Potato soup can stick to the pot because it is so thick. The best tip is to stir it often, especially after you add the dairy.

Use a heavy-bottomed pot like a Dutch oven. It spreads the heat out better. Always keep the heat on low or medium-low once the soup thickens up.

6. Why blend only half of the soup?

Blending half keeps a balance between creamy and chunky. Fully blended soup may feel too smooth and heavy. Leaving some potato pieces creates better texture. This method also keeps it close to the well-known deli version.

7. Do I have to peel the potatoes?

Peeling the potatoes is a personal choice. I like to peel them for a super smooth soup. But if you like a more rustic texture and some extra fiber, you can leave the skins on. Just be sure to wash the potatoes very well first.

This McAlister’s Country Potato Soup Recipe brings creamy texture, rich flavor, and reliable results. This recipe success comes from simple steps and balanced ingredients.

Try cooking it at home and share bowls with friends and loved ones.