Applebee's Loaded Potato Soup Recipe: Bacon-Cheddar Crunch Without the Crowd

This Applebee's loaded potato soup recipe brings the restaurant's signature creamy, cheesy, bacon-topped comfort in your own kitchen. 🔥 The secret lies in slow simmering the potatoes until tender, then blending the broth for that signature velvety texture.

I've perfected this version to deliver the same rich, satisfying flavor without the wait or crowd. What sets this recipe apart is the layering of flavors—smoky bacon, sharp cheddar, and a touch of sour cream create the perfect balance.

The slow cooking process develops deep, savory notes in the broth, while the crispy bacon and melted cheese on top add that irresistible crunch. It's the kind of soup that feels like a warm hug on a chilly day.

By the time you're done, you'll have a steaming bowl of restaurant-quality loaded potato soup with tender potatoes, creamy broth, and all the classic toppings. The aroma alone will have everyone gathering around the table. This is comfort food at its finest, made even better knowing you created it yourself.

Serve with crusty bread for dipping or a simple green salad to round out the meal. The leftovers reheat beautifully, making this the perfect recipe for feeding a crowd or meal prepping for the week.

Ingredients for applebee's loaded potato soup

Six ingredients for the base, plus a few extras for that signature loaded potato crunch.

The potatoes are non-negotiable here—Yukon Golds break down perfectly for that creamy texture. Costco or Trader Joe's usually have them in bulk, which saves money for big batches. If you can't find Yukon Golds, Russets work in a pinch, but they'll be a tad starchier. For the bacon, thick-cut is key—it crisps better and adds more smoky flavor. I grab mine from the meat section at Kroger; pre-chopped saves time but costs more. Don't skip the chicken broth—low-sodium is a must to control the salt levels later. If you're using bouillon cubes, Swanson or Knorr are reliable.

No bacon? Smoked turkey bacon or even crispy chickpeas can mimic the crunch, though nothing beats the real thing. Short on cheddar? Monterey Jack or pepper jack work in a pinch, but sharp cheddar is non-negotiable for that tangy bite. The heavy cream is where the richness comes from—full-fat is a must; don't substitute with light cream. For the sour cream, full-fat gives the best texture, but if that's all you've got, use what you can. The carrots can be swapped for celery or parsnips if you're feeling fancy, but keep the amount the same. Fresh thyme is ideal, but dried works at one-third the amount—just make sure it's not ancient.

This soup tastes even better the next day, so make a double batch if you can. Store leftovers in the fridge for up to 5 days, or freeze for 3 months. The bacon and cheese toppings are best added fresh when reheating—just microwave the soup and stir in the goodies at the end. For meal prep, portion the soup into containers and keep the toppings separate until serving. The green onions add a bright finish, so save a few for garnish—they make all the difference.

Step-by-step instructions for Applebee's loaded potato soup

Let's make this creamy, bacon-topped masterpiece that tastes just like Applebee's—rich, comforting, and packed with flavor.

Start by placing the 12 oz chopped bacon in a large Dutch oven over medium heat. Cook it undisturbed for 5-6 minutes until the edges start to crisp and the fat renders out. Here's the thing—don't break it up yet. You want those crispy bits to stay intact for maximum flavor.

Once the bacon is about 75% cooked, use a slotted spoon to remove it and set it aside on a paper towel-lined plate. Leave the rendered fat in the pot—this is liquid gold for your soup. Add 2 tbsp butter to the bacon fat and melt it over medium heat.

Now add the 1 whole diced yellow onion and 2 medium chopped carrots. Sauté for 5-6 minutes until the onions are translucent and the carrots begin to soften. Stir occasionally so nothing sticks to the bottom. You'll know they're ready when they release easily from the pan and smell sweet and fragrant.

Add the 4 minced garlic cloves and 1.5 tsp salt to the pot, stirring constantly for 30 seconds until the garlic becomes fragrant but doesn't brown. Here's where it gets good—pour in the 6 cups chicken broth and bring everything to a gentle boil.

Once boiling, reduce heat to medium-low and add the 3 lb Yukon Gold potatoes cut into 1-inch chunks. Stir gently to submerge the potatoes. Let it simmer for 15 minutes until the potatoes are fork-tender when pierced with a knife. This is your flavor foundation—don't rush it.

After the potatoes are tender, stir in the 1 cup heavy cream and 0.5 tsp black pepper. Let the soup simmer for another 5 minutes to let the cream blend smoothly. Here's the trick: if the soup looks too thick, add ½ cup hot water to loosen it to your desired consistency.

Next, add the 0.5 tsp dried thyme and the reserved bacon. Stir gently to distribute everything evenly. The bacon will re-crisp slightly in the hot soup, adding that perfect crunch. Taste and adjust seasoning if needed—you might want to add a pinch more salt to balance the flavors.

Reduce heat to low and stir in the 2 cups shredded sharp cheddar cheese until fully melted and smooth. The cheese should create a thick, velvety coating throughout the soup. If the soup seems too thick after adding cheese, stir in ¼ cup hot water to reach that perfect creamy consistency.

For the final touch, ladle the soup into bowls and top each serving with 2 tbsp sour cream and 3 sliced green onions. The contrast of cool sour cream and fresh green onions against the warm, creamy soup is what makes this dish irresistible. Serve immediately while the cheese is still melted and the bacon is crispy!

Common mistakes when making great applebee's loaded potato soup

Skipping the Slow Simmer

Don’t rush the cooking process—this is where the magic happens. The potatoes need that 15-minute simmer in broth to break down properly and absorb all those savory flavors.

I’ve tried cutting corners by microwaving or pressure cooking, but nothing compares to the deep, rich taste from a slow, gentle simmer. 🥔

Overcooking the Bacon

Cooking the bacon until it’s fully crispy before removing it is tempting, but stop at 75% done. Fully cooked bacon in the soup will turn soggy and lose that perfect crunch. Save those crispy bits for garnish instead—trust me, it makes all the difference. 🥓

Using Low-Quality Cheese

Sharp cheddar is non-negotiable here—pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. Buy a block of sharp cheddar, grate it yourself, and you’ll get that creamy, velvety texture Applebee’s is known for. 🧀

Adding Sour Cream Too Early

Sour cream should only go on top as a garnish—adding it to the hot soup will cause it to curdle and ruin the creamy texture. The same goes for any dairy toppings like extra cheese or cream. Always add them at the very end. 🥛

Ignoring the Bacon Fat

That rendered bacon fat is flavor gold—don’t pour it off! It adds richness and depth to the soup. If you’re worried about excess fat, skim it off after the soup is done, but leave enough to enhance the flavor. 🔥

Over-Salting the Broth

Using low-sodium chicken broth is crucial, but even then, taste as you go. The bacon, cheese, and cream will add extra saltiness. Start with 1.5 tsp salt and adjust gradually—it’s easier to fix under-seasoned soup than to deal with a salty disaster. 🧂

Frequently asked questions