Soups & Stews
This Applebee's loaded potato soup recipe delivers the same creamy, bacon-blended comfort you crave without the restaurant price tag. The secret lies in slow-cooked potatoes blended with rich broth and velvety sour cream, then topped with crispy bacon bits and melted cheese for that signature crunch.
I've perfected the balance between velvety texture and hearty toppings—just like the original, but better.
What sets this recipe apart is the foolproof technique for achieving that signature creamy consistency without lumps. We start with a flavorful broth base, simmer the potatoes until tender, then blend everything with sour cream for that signature smoothness.
The bacon bits add smoky depth, while shredded cheddar and green onions bring the perfect finishing crunch. Every spoonful delivers that comforting, cheesy, savory profile you love.
By the time you're done, you'll have a restaurant-quality bowl of loaded potato soup that's ready to serve. The creamy base is rich and satisfying, while the crispy toppings add texture and flavor in every bite.
It's the kind of dish that warms you up from the inside out—perfect for chilly evenings or when you're craving a classic comfort food.
Serve with crusty bread or crackers for soaking up every last drop of that creamy goodness. This recipe makes enough for a crowd, so you can enjoy it with family and friends. Let's get started on making this loaded potato soup that tastes just like Applebee's!
Ingredients for applebee's loaded potato soup
Six hearty ingredients plus a few pantry staples make this restaurant-style loaded potato soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Peeled and cubed, 1-inch pieces |
| Bacon 🥓 | 12 oz | Thick-cut, chopped into bits |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Carrots 🥕 | 3 medium | Peeled and sliced into rounds |
| Celery Stalks 🧅 | 3 whole | Diced, medium size |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Sour Cream 🧀 | 1 cup | Full-fat for creaminess |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Green Onions 🌱 | 4 whole | Sliced, white and green parts |
| Butter 🧈 | 4 tbsp | Unsalted for flavor control |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced for flavor |
| Crusty Bread 🍞 | 1 loaf | For serving, optional |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening if needed |
The potatoes are the star here—Russets are best for their fluffy texture. Grab a 3-pound bag from the grocery store's produce section, or pre-cut bags if you're short on time. The bacon? Thick-cut makes it crispier, but regular works too. I always buy mine from Costco when I can—they sell it in bulk, which saves money. For the broth, low-sodium is key so you can control the seasoning. I keep a big carton of Swanson or Pacific Foods in my freezer for quick soups like this.
No thick-cut bacon? Regular bacon works fine, just cook it a little longer. Short on sour cream? Greek yogurt at half the amount gives similar tang. The cheddar needs to be sharp—Kraft or Babybel won't cut it. Pre-shredded cheese has anti-caking agents, so grate your own from a block if you can. The green onions can be swapped for chives if that's what you've got. For extra richness, add 1/4 cup cream cheese to the blend.
This soup tastes even better the next day—honestly, I make a double batch so I have leftovers. Store in the fridge for 4-5 days or freeze for 3 months. The bacon bits crisp up nicely when reheated, but if you're worried, toast fresh bacon on top when serving. The crusty bread? Sourdough or French bread works best for dipping. I always make extra to share with neighbors—they disappear fast!
Why You'll Love This Recipe
- Here’s what sold me: that first bite of crunchy bacon followed by the velvety potato base. The onion and celery add depth, but it’s the bacon’s smoky punch that makes it ridiculously good. Not too heavy, not too light—just right.
- One-Pot Magic: I swear by this—just toss everything in a pot, simmer, and boom. No fancy layers, no stress. The bacon renders while you chop, the veggies soften in the same broth, and the potatoes melt into that perfect creamy texture without extra steps.
- Crispy-Creamy Magic: Here’s what sold me: that first bite of crunchy bacon followed by the velvety potato base. The onion and celery add depth, but it’s the bacon’s smoky punch that makes it ridiculously good. Not too heavy, not too light—just right.
- Weeknight Wonder: Between us, this is my go-to when I’m too tired to plan. Double the batch on Sunday, and you’ve got lunch for the week. The flavors only get better the next day, and it reheats like a dream. (Yes, even on a Tuesday night.)
Step-by-step instructions for Applebee's loaded potato soup
Here's how to recreate that perfect blend of creamy, bacon-rich potato soup with a crispy topping.
Cook the Bacon and Sauté the Vegetables
In a large Dutch oven, cook the 12 oz chopped bacon over medium heat until crispy, about 8-10 minutes. Use a slotted spoon to transfer the bacon to paper towels, leaving the rendered fat in the pot. This bacon fat becomes the flavor foundation for your soup.
In the same pot, melt 2 tbsp of the butter over medium heat. Add the diced yellow onion, sliced carrots, and diced celery stalks. Cook for 5-6 minutes until the vegetables soften slightly and become fragrant. This step builds the aromatic base that carries through the entire dish.
Build the Soup Base
Stir in the minced garlic cloves and cook for 30 seconds until fragrant. Sprinkle the 2 tbsp all-purpose flour over the vegetables and stir for 1 minute to create a roux. Slowly pour in the 6 cups chicken broth while stirring constantly to prevent lumps from forming.
Bring the mixture to a boil, then reduce heat to medium-low. Add the peeled and cubed 3 lb russet potatoes, 1.5 tsp salt, and 0.5 tsp black pepper. Stir gently to combine. Let the soup simmer uncovered for 15-20 minutes until the potatoes are fork-tender and easily pierced with a knife.
Finish with Creamy Elements
Remove the pot from heat and stir in the 1 cup sour cream and 1.5 cups shredded sharp cheddar cheese. The heat from the soup will gently melt the cheese while maintaining the creaminess of the sour cream. Stir until completely smooth and creamy.
Return the reserved crispy bacon to the pot and stir gently to distribute throughout the soup. Taste and adjust seasoning if needed, adding more salt or pepper as necessary. The soup should be rich and flavorful but not overly salty.
Create the Crunchy Topping and Serve
Preheat your broiler to high. In a small bowl, combine the sliced green onions with 2 tbsp of the remaining butter. Spread this mixture evenly over the surface of the hot soup. Place the pot under the broiler for 2-3 minutes until the green onions are golden brown and crispy.
Ladle the soup into bowls, making sure to get a generous portion of the crispy green onion topping. Serve immediately with slices of crusty bread on the side. The contrast of the creamy soup with the crunchy topping and crusty bread creates the perfect texture combination that makes this dish so satisfying.
Pro Tips For Making Applebee'S Loaded Potato Soup
- COOK BACON LOW AND SLOW: I learned this the hard way—cranking the heat to get it done fast turns bacon grease into a smoky mess that’ll make your soup taste like a campfire. Use medium-low heat and spread the slices out in a single layer; flip them every 3-4 minutes until they’re golden but not crispy. That rendered fat is liquid gold for your soup’s richness.
- PEEL POTATOES AFTER BOILING: Yes, I know—it’s weird. But paring Russets raw is a pain, and they’re often waxy under the skin. Boil them whole in salted water for 8-10 minutes until fork-tender, then drain and peel while still warm. The skins slide off like butter, and you’ll save 10 minutes of scrubbing.
- SWEAT ONIONS UNTIL TRANSPARENT: Don’t rush the onion step—this is where the flavor builds. Cook them with the celery and carrots over medium heat until the onions are so soft they’re nearly invisible, not just softened. A splash of water helps, but resist the urge to add broth yet. You want them to break down completely so they melt into the soup later.
- STIR IN CHEESE AT THE END: Adding cheddar and sour cream while the soup’s still simmering turns it into a sad, greasy lump. Instead, stir in the cheese just before serving and let it melt for 30 seconds off the heat—this keeps it creamy without curdling. For extra indulgence, top with extra cheese and a broiler blast for 2 minutes (watch it like a hawk).
Pro cooking tips for this recipe
Bacon Fat Magic
Never skip the bacon fat—it’s the flavor foundation! Cook the 12 oz thick-cut bacon until crispy, then drain all but 2 tbsp of the rendered fat. This golden liquid carries smoky depth that transforms your soup from good to restaurant-quality.
I always save the crispy bacon bits for topping later—they add texture and extra flavor in every bite. 🥓
Slow-Simmered Potatoes
Simmer the potatoes for 15-20 minutes until fork-tender, but don’t overcook them or they’ll turn mushy. The key is medium-low heat—this ensures they absorb the broth’s flavors without breaking down. I test doneness by piercing a potato with a knife; if it slides in easily, they’re ready. 🥔
Creamy Blend Trick
Remove the pot from heat before adding 1 cup sour cream and 1.5 cups shredded cheddar. Stirring in hot liquid can curdle the sour cream, ruining the creamy texture.
Let the soup cool slightly first, then blend until smooth. For extra richness, I sometimes add ¼ cup cream cheese to the mix. 🧀
Broiler Crunch Topping
Broil the green onions for 2-3 minutes until crispy—this is where the magic happens! Toss them with 2 tbsp butter before spreading over the soup. The broiler adds a smoky char that elevates the dish. Serve immediately so the toppings stay crisp. 🌱
Flour as Thickener
If your soup is too thin, stir in 2 tbsp all-purpose flour with the garlic to create a roux. This thickens the broth naturally without adding extra fat. I only do this if needed—sometimes the potatoes release enough starch on their own. 🌾
Leftovers Hack
This soup tastes even better the next day! Store in an airtight container for up to 5 days or freeze for 3 months. When reheating, add a splash of milk or broth to restore creaminess. I always make a double batch—it disappears fast! ❄️
Nutrition facts
Frequently asked questions
Can I make this soup without bacon?
Yes, you can substitute with 1/2 cup cooked ham bits or 1/4 cup smoked paprika for smoky flavor. The bacon fat is key for richness, so if omitting bacon, add 2 extra tbsp butter to the sautéed vegetables. The crispy topping will still work with green onions and cheese alone.
Why does my soup turn out too thin?
This usually happens if potatoes weren't simmered long enough to release starch. For a quick fix, mix 1 tbsp cornstarch with 2 tbsp cold water, stir into the soup, and simmer 2-3 minutes until thickened. The recipe's flour roux should prevent this, but some potato varieties release less starch.
How do I keep the sour cream from curdling?
Always remove the pot from heat before adding sour cream and cheese. Stir in gently while the soup is still warm (not boiling). For extra insurance, blend 1/2 cup soup with the sour cream first, then mix back in. Never add cold sour cream to hot liquid—this is the #1 cause of curdling.
Can I make this soup in a slow cooker?
Yes! Brown the bacon first, then combine all ingredients except toppings in your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in sour cream and cheese off-heat, then broil the green onions separately. The slow cooker keeps the potatoes creamy without overcooking.
What's the best way to reheat leftovers?
Gently reheat on the stove over low heat with 2 tbsp broth or milk to restore creaminess. Avoid microwaving as it can make the soup watery. For crispy toppings, broil fresh green onions with butter just before serving. Leftovers actually improve in flavor!