Soups & Stews
Applebee's Loaded Potato Soup delivers that signature creamy, comforting bowl with crispy bacon and cheese-stuffed potatoes. This recipe captures the restaurant's iconic flavor—rich, savory broth, tender potatoes, and perfect toppings that make every spoonful satisfying.
The secret lies in slow-cooked broth and a foolproof method for achieving that signature crispy potato texture without soggy edges.
What sets this apart is the balance of flavors: smoky bacon, sharp cheddar, and a velvety broth that comes together in one pot. I've streamlined the process so you get restaurant-quality results at home, with no shortcuts that compromise taste.
The key steps include par-cooking the potatoes, building a deeply flavorful broth, and topping with just the right amount of crispy bacon and melted cheese.
By the time you're done, you'll have a steaming bowl of soup with perfectly tender potatoes, a rich and savory broth, and all the classic toppings—crispy bacon, melted cheese, and a dollop of sour cream.
It's the kind of meal that feels indulgent yet simple to make, perfect for chilly evenings or when you're craving comfort food.
This recipe serves 6 and takes about 1 hour 15 minutes—most of that time is hands-off. The slow cooking develops deep flavor, while the crispy potato topping adds a satisfying contrast.
Whether you're feeding a family or treating yourself, this loaded potato soup delivers the same warmth and satisfaction as your favorite restaurant bowl.
Ingredients for applebee's loaded potato soup
Sixteen ingredients for a bowl that tastes like Applebee's—creamy, crispy, and packed with flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow Onions 🧅 | 1 whole | Medium size, diced |
| Russet Potatoes 🥔 | 3 lbs | Yukon gold works too |
| Celery Stalks 🧅 | 3 whole | Trimmed, chopped |
| Carrots 🥕 | 3 whole | Medium size, chopped |
| Bacon 🥓 | 12 oz | Thick-cut, chopped |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, sharp flavor |
| Sour Cream 🥛 | 1 cup | Full-fat preferred |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Butter 🧈 | 4 tbsp | Unsalted, melted |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Salt 🧂 | 1 ½ tsp | Kosher salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| All-Purpose Flour 🌾 | 2 tbsp | For roux |
The potatoes are the heart of this soup, so pick firm russets or Yukon golds—they hold up best to par-cooking. Costco or Trader Joe's usually have great prices on these, and you'll need about 3 pounds for six servings. The bacon matters too—thick-cut from the deli counter gives you the best crispy texture when you fry it up. Chop it yourself (don't use pre-chopped—it gets soggy). For the cheese, sharp cheddar is non-negotiable. Pre-shredded gets clumpy, so grab a block and grate it fresh. The same goes for the garlic—mince it fresh for that restaurant-quality depth.
No thick-cut bacon? Regular bacon at half the amount works in a pinch, but it won't be as crispy. Short on cheddar? Parmesan mixed in adds umami. The chicken broth can be subbed with vegetable broth plus 1 tsp Worcestershire sauce for a meaty flavor. For the potatoes, red potatoes work too, but they'll be slightly creamier. The flour is just for thickening—if you're gluten-free, use cornstarch instead. And trust me on the heavy cream—light cream makes the soup taste watery. The thyme? Fresh is ideal, but dried works at one-third the amount.
This soup tastes even better the next day—make a double batch if you can. The broth keeps for 5 days in the fridge, and the potatoes stay tender if you reheat gently. For the crispy potato topping, bake it fresh before serving—it loses crunch if made ahead. Store leftovers with a layer of broth on top to keep the potatoes from drying out. The bacon and cheese toppings? Add them right before serving so they stay crispy.
Why You'll Love This Recipe
- Bacon First Rule: I swear by crisping the bacon until it’s actually brown—those bits melt into the soup and turn it into something rich and smoky. The salty crunch alone makes this worth the effort, and honestly? It’s the one step that makes this recipe feel like a restaurant dish, not just a casserole.
- One-Pot Magic: Peel and chop the potatoes while the bacon cooks, then dump everything into the same pot. No extra bowls, no messy transfers—just stir, simmer, and let the stove do the work. My lazy Sundays just got a whole lot easier.
- Leftovers That Win: This soup begs for seconds, which means it’s perfect for meal prep. Reheat it the next day, and the flavors only deepen—especially if you add a splash of cream or a sprinkle of cheese when serving. (Between us, I’ve eaten it cold straight from the fridge. Don’t judge.)
- Budget Flex: Russets and onions are cheap, and a pound of bacon stretches across a big batch. Swap in whatever veggies you have—extra carrots, a handful of peas—without breaking the bank. It’s the kind of recipe that makes grocery day feel like a victory.
Step-by-step instructions for Applebee's loaded potato soup
Here's how to recreate that signature crispy bacon and cheesy potato goodness at home.
Cook the Bacon and Prepare the Vegetables
Start by cooking the 12 oz thick-cut bacon in a large Dutch oven over medium heat until it reaches golden brown and crispy, about 8-10 minutes. Use a slotted spoon to remove the bacon and set it aside on paper towels to drain, leaving the rendered fat in the pot. This bacon fat will become the flavor base for your soup.
While the bacon cooks, peel and chop the 3 lbs russet potatoes into 1-inch cubes. Trim and finely chop the 3 whole celery stalks and 3 whole carrots. Dice the 1 whole yellow onion into small pieces. Mince the 4 cloves garlic. These vegetables will form the aromatic base of your soup, so take your time to get them uniformly chopped for even cooking.
Sauté the Vegetables and Build the Roux
In the same Dutch oven with the bacon fat, add the diced yellow onions and cook over medium heat for 5 minutes until softened and translucent. Add the chopped celery, carrots, and 1.5 tsp salt, cooking for another 5 minutes until the vegetables begin to soften and release their natural juices.
Stir in the 2 tbsp all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a light roux. This will help thicken the soup and create that creamy texture. Add the minced garlic and cook for 30 seconds until fragrant. Here's where the flavor really starts to develop—don't rush this step.
Simmer the Potatoes in Broth
Pour in the 6 cups chicken broth and bring the mixture to a boil. Add the chopped russet potatoes and reduce the heat to low. Let the soup simmer uncovered for 20-25 minutes, stirring occasionally, until the potatoes are fork-tender and easily pierced with a knife. You'll know it's ready when the edges of the potatoes start to soften and the liquid reduces slightly.
While the potatoes cook, stir in the 1 tsp dried thyme and 0.5 tsp black pepper. Taste the broth—it should be flavorful but not overly seasoned. This is your chance to adjust the seasoning before adding the cream and cheese, which will mellow the flavors.
Add Cream and Cheese for Richness
Once the potatoes are tender, stir in the 1 cup heavy cream and 1 cup sour cream. Bring the soup back to a gentle simmer over medium-low heat for 5 minutes, allowing the cream to blend smoothly into the soup. This step ensures a velvety texture that balances the heartiness of the potatoes.
Reduce the heat to low and gradually stir in the 2 cups shredded sharp cheddar cheese until fully melted and smooth. The cheese should create a thick, creamy consistency. If the soup looks too thick, add 2-3 tablespoons of hot chicken broth to reach your desired consistency. Here's where the soup transforms from simple to indulgent.
Finish with Crispy Bacon and Garnish
Break the drained bacon into bite-sized pieces and gently fold it into the soup. The contrast between the creamy soup and crispy bacon is what makes this dish so irresistible. Let the soup sit for 5 minutes off the heat to allow the flavors to meld together. This resting period ensures that every spoonful delivers a perfect balance of textures and flavors.
Ladle the soup into bowls and serve immediately. Top each serving with an extra sprinkle of sharp cheddar cheese and black pepper for that restaurant-quality finish. The crispy bacon bits will float on top, ready to be scooped up with every spoonful. This is the moment you've been waiting for—creamy, cheesy, and packed with that addictive bacon crunch.
Pro Tips For Making Applebee'S Loaded Potato Soup
- CUT BACON LOW AND SLOW: I learned this the hard way—crispy bacon bits taste great, but they disappear into soup like magic. Cook the bacon on medium-low heat until just golden (not blackened) and remove it with tongs to drain on paper towels. The extra fat stays in the pan to flavor the onions and veggies, and you’ll actually taste the bacon later.
- PEEL POTATOES AFTER BOILING: Yes, even if you’re impatient like me. Russets can turn mushy if peeled raw, and Applebee’s version has those perfect, intact chunks. Boil them whole in salted water for 10 minutes, then drain, cool, and peel—no more mealy disaster. (Pro move: Shock them in ice water afterward to stop cooking.)
- SWEAT ONIONS UNTIL SOFT: Don’t rush the onion step—this is where the soup builds flavor. Cook them with celery and carrots on medium-low until the onions are translucent and the celery is almost falling apart (about 12 minutes). Skipping this makes the soup taste like it’s missing something, and no one wants that.
- USE HALF THE BACON FAT: That rendered bacon grease is liquid gold, but too much makes the soup greasy. After cooking the bacon, pour off all but 2 tablespoons of fat to sauté the veggies—enough to coat the pan but not drown it. The rest? Save it for toast or eggs—trust me, you’ll want it.
Dietary considerations for this dish
Gluten-Free Adaptations
This soup is naturally gluten-free except for the flour used in the roux. Swap the 2 tbsp all-purpose flour with 2 tbsp cornstarch or gluten-free all-purpose flour blend like Bob's Red Mill 1:1.
The texture will still thicken beautifully, and the flavor stays rich. Always check labels on chicken broth to ensure it's gluten-free—some brands add wheat-based seasonings. 🌾
Dairy-Free Options
For a dairy-free version, replace the 2 cups sharp cheddar with 2 cups vegan cheddar shreds (like Violife or Daiya) and swap the 1 cup sour cream for 1 cup coconut cream or dairy-free sour cream (like Kite Hill).
The heavy cream can be substituted with 1 cup full-fat coconut milk to maintain richness. Taste as you go—dairy-free cheeses can vary in saltiness.
Lower-Carb Modifications
To reduce carbs, replace 3 lbs russet potatoes with 1 lb cauliflower florets and 2 lbs riced cauliflower (about 4 cups total). This keeps the creamy texture while cutting carbs by ~75%.
Use 1 tbsp cream cheese instead of sour cream for added fat to balance flavors. The soup will be lighter but still satisfying—perfect for keto or low-carb diets.
Vegetarian Swaps
Skip the bacon and use 12 oz smoked turkey bacon or mushrooms (8 oz cremini, sliced) for umami depth. For extra protein, stir in 1 cup cooked lentils or ½ cup nutritional yeast when adding the cheese.
The flavor remains hearty, and the texture stays rich. Just ensure your broth is vegetarian—some chicken broths contain beef-based seasonings.
Allergen-Friendly Notes
Watch for hidden allergens: Chicken broth may contain wheat or soy (check labels), and sour cream sometimes has dairy additives. For nut-free kitchens, ensure all spices (like thyme) are processed in nut-free facilities.
When in doubt, use certified allergen-free brands. The bacon itself is typically safe unless cross-contaminated with other allergens.
Nutrition facts
Frequently asked questions about Applebee's loaded potato soup
Why does my homemade potato soup turn out watery?
Watery soup usually happens when you skip the roux or don't cook the potatoes long enough. The 2 tbsp flour creates a creamy base, and potatoes need 20-25 minutes of simmering to absorb liquid properly. For extra thickness, stir in 1 tbsp cornstarch mixed with 2 tbsp cold water at the end.
Can I make this soup ahead of time?
Yes! Prepare the soup up to 2 days ahead and store it in an airtight container. Reheat gently on the stove over low heat, stirring frequently to prevent scorching. Add fresh bacon and cheese when serving to keep them crispy. The flavor actually improves overnight as ingredients meld.
What's the secret to crispy potato topping?
The restaurant-style crispy topping comes from baking potato slices separately. Preheat oven to 400°F, toss 1 cup diced potatoes with 1 tbsp oil and 1 tsp paprika, then bake for 20-25 minutes until golden. Sprinkle on top right before serving—this keeps them crunchy!
Can I use instant potato flakes?
Not recommended—they lack the authentic texture. For a shortcut, use 1.5 lbs frozen hash browns instead of fresh potatoes. Thaw and drain them first, then proceed with the recipe. The flavor won't be identical, but it saves time. For best results, stick with fresh potatoes.
How do I make it extra creamy?
For a richer texture, replace 1 cup heavy cream with ½ cup cream cheese blended into the soup. You can also add ¼ cup Greek yogurt at the end for tangy creaminess. The key is balancing fat content—don't overdo it or the soup will separate.