McAlister's Potato Soup Recipe
Thick, creamy, and loaded with everything that makes potato soup worth craving—McAlister's recipe gets it just right!Russet potatoes are the best choice for this soup because they break down just enough to thicken it while keeping some texture.I like to dice them small so they cook evenly and absorb all the richness from the broth and cream.For that much-loved McAlister’s touch, sharp cheddar and crispy bacon on top give you want ya want!A little onion powder blends in nicely without overpowering, so don’t skip it.
Ingredients
- 6 large Potatoes peeled and cubed
- 1/2 lb Bacon chopped
- 1 Onion diced
- 3 cloves Garlic minced
- 4 cups Chicken broth
- 2 cups Heavy cream
- 1 cup Cheddar cheese shredded
- 2 tbsp Worcestershire sauce
- Salt to taste
- Pepper to taste
Instructions
- Cook the bacon in a large stockpot over medium heat until crispy.
- Remove and set aside, leaving the bacon drippings in the pot.
- Add the diced onion to the pot and sauté until translucent.
- Stir in the garlic and cook for another minute.
- Add the cubed potatoes and chicken broth to the pot, and bring to a boil.
- Reduce the heat and let it simmer until the potatoes are tender.
- Stir in the heavy cream and let it simmer gently.
- Gradually add the shredded cheddar cheese, mixing until melted.
- Season with Worcestershire sauce, salt, and pepper.
- Garnish with the crispy bacon before serving.
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