Soups & Stews
This Applebee's potato soup recipe delivers the same velvety, bacon-rich comfort you crave from their menu—now made perfectly at home. The secret lies in slow-cooked potatoes and crispy bacon that infuse the broth with smoky depth, creating a velouté so creamy it practically melts in your spoon.
I’ve replicated their signature technique of simmering until the soup reaches that ideal balance of richness and smoothness, with no lumps or aftertaste.
The key to authenticity is the celery crowns—crispy, caramelized celery sticks that add a satisfying crunch to every bite. Unlike many homemade versions, this recipe skips the roux and instead builds flavor through slow simmering, ensuring a naturally thick, velvety texture without heavy cream.
The bacon isn’t just an afterthought; it’s the star, rendering down to crispy bits that dissolve into the soup, layering in savory notes.
What you’ll end up with is a restaurant-quality bowl of soup that’s creamy, aromatic, and packed with that unmistakable Applebee’s flavor. The celery crowns stay crisp even after sitting, and the bacon-infused broth delivers a depth of flavor you won’t find in store-bought versions.
This is the kind of soup that warms you up from the inside out—perfect for chilly evenings or when you’re craving a classic comfort dish.
Serve it with a side of crusty bread to soak up every last drop of that rich, velvety broth. The recipe scales easily, so you can make a big batch for a crowd or save leftovers for another day.
Let’s get started on recreating this homey favorite—better than takeout, and just as satisfying.
Ingredients for applebee's potato soup
Six ingredients make the base—potatoes, bacon, and celery do the heavy flavor lifting.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Peeled, cut into 1-inch cubes |
| Celery Stalks 🧅 | 4 whole | Cut into 2-inch pieces for crowns |
| Yellow Onion 🧅 | 1 whole | Medium, diced |
| Bacon 🥓 | 12 oz | Thick-cut, chopped into small pieces |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Whole Milk 🥛 | 1 cup | Full-fat for creaminess |
| Heavy Cream 🥛 | ½ cup | For velvety texture |
| Garlic Cloves 🧄 | 4 cloves | Minced |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Fresh Thyme 🌿 | ¼ cup | Leaves only, chopped |
| Olive Oil 🫒 | 2 tbsp | For crisping celery |
| Butter 🧈 | 2 tbsp | Unsalted, for celery crowns |
The bacon is non-negotiable here—thick-cut from Costco renders the best. Look for good marbling, not lean cuts. The potatoes? Russets break down perfectly for that velvety texture, but Yukon Golds work too if you prefer creamier bites. Celery crowns need the right stalks—thick, firm ones from the grocery store produce section caramelize best. For the broth, Swanson or Pacific Foods low-sodium is my go-to, but homemade is even better if you’ve got time. Fresh thyme is ideal, but dried works at one-third the amount if that’s what you’ve got.
No bacon? Smoked turkey bacon or crispy pork belly gets you close. Short on celery? Substitute with leeks or fennel—they add a different but still delicious crunch. The milk and cream can be swapped for half-and-half or coconut milk if you’re avoiding dairy, though the texture won’t be identical. For the celery crowns, if you’re in a rush, baby carrots work too—just cut them into thick sticks. The key is crisping them low and slow so they don’t burn. If you’re making a big batch, double the celery and bacon—everyone wants seconds.
This soup tastes even better the next day—4-5 days in the fridge, no problem. For freezing, portion it into containers with some headspace—3 months max. The celery crowns? Store them separately in a paper towel-lined container to keep them crisp. Reheat gently on the stove, stirring often, and add a splash of broth if it gets too thick. Leftovers make great lunches—just crack an egg into your bowl for extra protein. Trust me, you’ll want to make this at least twice.
Why You'll Love This Recipe
- Bacon First Rule: That crispy, salty bacon upfront changes everything—it’s the secret weapon. You cook it low and slow until it’s almost caramelized, then chop it into tiny bits that melt into the soup. Honestly, the first spoonful after stirring it in? Worth the whole recipe.
- One-Pot Magic: Five ingredients, one pot, zero stress. You dice the onion and celery while the potatoes boil, then blend everything together with the broth. No straining, no extra bowls—just dump, blend, and taste. My lazy Sundays thank me every time.
- Leftovers That Win: This soup only gets better the next day. The flavors meld into this rich, creamy hug that’s perfect for lunch or a quick dinner. I’ll be real: I’ve reheated it three times in a week and never once regretted it.
- Budget-Friendly Crowd-Pleaser: Russets are cheap, bacon stretches far, and a big pot feeds four for under $10. Between us, this is the kind of soup that makes you look like a hero at potlucks—without breaking the bank. (Yes, even on a Tuesday night.)
Step-by-step instructions for creamy bacon-infused potato velouté
Here's how to recreate that signature Applebee's richness at home—smooth, velvety, and packed with bacon flavor.
Cook the Bacon and Sauté Aromatics
Place the 12 oz chopped bacon in a large Dutch oven over medium heat. Cook for 8-10 minutes, stirring occasionally, until the bacon is deep golden brown and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
In the same pot, reduce heat to medium-low and add 2 tbsp olive oil if needed. Add the diced yellow onion and cook for 5 minutes until softened. Stir in the minced garlic cloves and cook for 30 seconds until fragrant. Sprinkle with 0.25 cup chopped fresh thyme and stir for 1 minute to release the aroma. This aromatic base forms the flavor foundation for your soup.
Build the Potato Base
Add the 3 lb cubed russet potatoes to the pot and pour in the 6 cups chicken broth. Bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes until the potatoes are fork-tender but not falling apart. You'll see them begin to break down slightly—that's perfect. Stir occasionally to prevent sticking.
While the potatoes cook, season the broth with 1.5 tsp salt and 0.5 tsp black pepper. Taste the broth—it should be flavorful but not salty. The potatoes will absorb some liquid as they cook, so don't worry if it looks slightly thickened. This step ensures your soup has a proper potato flavor without being watery.
Create the Creamy Velouté Texture
Once the potatoes are tender, use an immersion blender to purée the soup directly in the pot until completely smooth. If you don't have an immersion blender, carefully transfer the soup to a blender in batches, blending until silky. Return the puréed soup to the pot and stir in the 1 cup whole milk and 0.5 cup heavy cream. The soup should now have a luxurious, velvety consistency. If it's too thick, add ½ cup water to reach your desired texture.
Return the pot to low heat and stir in the crispy bacon. Let the soup warm through for 2-3 minutes, just until heated through. The residual heat from the pot will gently melt the bacon fat into the soup, enhancing its richness. Keep the soup warm on low heat while you prepare the celery crowns.
Make the Crispy Celery Crowns
Cut the 4 whole celery stalks into 2-inch pieces, keeping the leafy tops intact. In a large skillet, heat 2 tbsp olive oil and 2 tbsp butter over medium-high heat until the butter foams. Add the celery crowns in a single layer and cook for 4-5 minutes, turning occasionally, until the edges are deep golden brown and crispy. The celery should be tender-crisp with caramelized edges.
Transfer the crispy celery crowns to a paper towel-lined plate to drain excess fat. They'll stay crispy for about 10 minutes, so serve them immediately alongside the soup. The contrast between the creamy velouté and crispy celery is what makes this dish so satisfying.
Serve Warm with Garnish
Ladle the warm potato soup into bowls and top each serving with 2-3 crispy celery crowns. Garnish with additional chopped fresh thyme and a sprinkle of black pepper. Serve immediately while the celery crowns are still crispy and the soup is steaming hot. The combination of creamy, savory, and crunchy elements makes this a truly comforting dish.
For extra richness, you can stir in an additional 1-2 tbsp heavy cream just before serving. This soup tastes even better the next day, so consider making a double batch—it reheats beautifully and the flavors deepen as it sits.
Pro Tips For Making Applebee'S Potato Soup
- COOK BACON LOW AND SLOW: That crispy bacon from the recipe? It’s a trap—high heat burns it fast, leaving you with bitter bits. Cook the bacon at 300°F (150°C) until fully rendered but still flexible; break it into chunks after cooking. The fat stays golden, not greasy, and infuses the soup properly.
- PEEL POTATOES AFTER BOILING: Russets are stubborn—scrubbing them first saves time, but peeling after a quick boil (5 minutes) makes the skins slide off like butter. Just don’t overcook them, or you’ll end up with gluey mess instead of creamy texture.
- SAUTE ONIONS UNTIL DARK: The recipe says "soft," but stop when the onions turn deep amber—not pale yellow. That’s where the sweetness caramelizes and the bacon fat stops tasting raw. Skip the crowding; give them space to brown evenly.
- BLEND IN BATCHES: Immersion blenders are convenient, but if you’re using a countertop blender, work in 2-cup portions. Overfilling risks a geyser of scalding broth—trust me, I’ve learned this the hard way. Pulse until smooth, then stir back into the pot.
Health benefits of this dish
Protein-Packed Comfort
This soup delivers a satisfying 15-20 grams of protein per serving, thanks to the 12 oz of thick-cut bacon and 3 lbs of russet potatoes. The bacon provides high-quality protein while adding smoky depth, while the potatoes contribute complex carbohydrates for sustained energy.
It’s the perfect balance for a hearty meal that keeps you full for hours. 💪
Healthy Fats for Satiety
The combination of whole milk, heavy cream, and crispy bacon creates a rich, satisfying fat profile that helps keep you full. These fats are essential for nutrient absorption and provide long-lasting energy.
Unlike many restaurant soups, this version uses real ingredients without hidden preservatives or excessive sodium. The olive oil and butter in the celery crowns add flavor without compromising nutrition.
Low-Sodium Advantage
By using low-sodium chicken broth and controlling the salt addition, this recipe keeps sodium levels reasonable—about 500-600mg per serving compared to 1,200mg+ in many restaurant versions. The natural flavors from the bacon and thyme carry the dish without needing excessive salt.
For even lower sodium, reduce the added salt to 1 tsp and taste as you go.
Fiber for Digestion
The celery crowns add about 2 grams of fiber per serving, supporting healthy digestion while providing that satisfying crunch. The russet potatoes contribute an additional 4 grams of fiber per serving, making this a surprisingly fiber-rich comfort food.
The combination of fiber and protein makes this soup both nutritious and deeply satisfying.
Antioxidant Boost
Fresh thyme and crispy celery bring antioxidant benefits to this creamy dish. Thyme contains compounds like thymol that support immune function, while celery is rich in vitamin K and flavonoids. The olive oil used for cooking adds heart-healthy monounsaturated fats. It’s a comforting bowl that also nourishes your body.
Meal Prep Friendly
This soup reheats beautifully while maintaining its creamy texture, making it ideal for meal prep. The flavors actually improve overnight as the ingredients meld together. Store leftovers in an airtight container for up to 4-5 days in the refrigerator.
For freezing, portion into containers with 1 inch of headspace and freeze for up to 3 months. The celery crowns can be made ahead and reheated separately to maintain crispness. 💡
Nutrition facts
Frequently asked questions
Why does Applebee's potato soup have that perfect creamy texture?
The secret lies in the slow-cooked potatoes and the right fat-to-liquid ratio. The recipe uses whole milk and heavy cream for richness, but the real magic happens when the potatoes break down naturally in the broth, creating a velvety velouté without needing a roux. The bacon fat also plays a key role in emulsifying the soup for that signature smoothness.
Can I make this soup without bacon? What's the best substitute?
Yes, but the flavor will be different. For the closest substitute, use smoked turkey bacon or crispy pork belly—both add smoky depth. If you're avoiding meat entirely, try smoked paprika (½ tsp) or liquid smoke (¼ tsp) to mimic the smokiness, though the texture won't be identical. The celery crowns will still provide great flavor contrast.
How do I keep the celery crowns crispy when serving?
Timing is everything! Cook the celery crowns fresh and serve immediately—they stay crisp for only about 10 minutes. If making ahead, cook them separately and reheat in a dry skillet for 1-2 minutes before serving. For extra insurance, store them in a paper towel-lined container to absorb moisture and keep them crunchy.
Can I make this soup in a slow cooker?
but with adjustments. Cook the bacon and aromatics first, then transfer everything (except celery crowns) to the slow cooker. Use the low setting for 6-7 hours or high for 3-4 hours**. Stir in the milk and cream at the end. The celery crowns should be made fresh and added just before serving to maintain crispness.
What's the best way to reheat leftovers without making the soup watery?
Reheat gently on the stove over low heat, stirring frequently. If it gets too thick, add a splash of broth or milk. For extra creaminess, stir in 1-2 tbsp heavy cream just before serving. Avoid microwaving—it can make the soup grainy. The flavors actually improve overnight, so leftovers taste even better!