Soups & Stews
Applebee's loaded potato soup recipe delivers that signature crispy bacon-cheddar cloud with velvety soup beneath—now you can make it at home with restaurant-quality precision. The secret lies in slow-cooked potatoes that break down into a smooth, creamy base while absorbing rich seasonings.
This isn't just soup; it's a comforting, hearty dish that transforms ordinary weeknights into cozy gatherings.
What sets this recipe apart is the foolproof technique for achieving that perfect crispy topping—golden, caramelized bacon bits and melted cheddar that create a textural contrast unlike anything you'll find in store-bought versions. The soup simmers for hours, developing deep, savory flavors that make every spoonful worth the wait.
With just a few simple ingredients and careful timing, you'll recreate that iconic restaurant experience in your own kitchen.
Imagine serving a steaming bowl topped with crispy bacon, melted cheddar, and a dollop of sour cream—each bite combines creamy potato perfection with the satisfying crunch of the topping. This recipe is designed to impress, whether you're feeding a family or hosting a dinner party.
The best part? It reheats beautifully, so you can make a big batch and enjoy leftovers all week.
Ready to master the art of loaded potato soup? We'll walk you through every step—from slow-cooking the potatoes to perfecting that crispy topping—so you can achieve restaurant-quality results at home. Let's get started on creating your own bacon-cheddar cloud.
Ingredients for applebee's loaded potato soup
Six hearty ingredients create that iconic Applebee's bacon-cheddar cloud at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 3 lb | Peeled and cubed evenly |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for richness |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Bacon 🥓 | 12 oz | Thick-cut, chopped small |
| Onion 🧅 | 1 whole | Yellow, diced fine |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Butter 🧈 | 4 tbsp | Unsalted, cold for topping |
| Sour Cream 🥛 | 1 cup | Full-fat for best texture |
| Salt 🧂 | 2 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| All-Purpose Flour 🌾 | 2 tbsp | For crispy topping |
The potatoes are non-negotiable—Yukon Golds break down perfectly for that velvety texture. Grab the 3-pound bag at Trader Joe's if you're short on time, but any russet or gold variety works. For the bacon, thick-cut from Costco gives you the best crunch, but pre-cooked bits in a can are a time-saver. The cheddar? Sharp, block cheese melts best—pre-shredded gets gummy. I always buy extra since it freezes beautifully for future batches.
No heavy cream? Half-and-half works in a pinch, but the full-fat version is worth it. Short on bacon? Swap in crispy fried onions for half the amount—they add sweetness that balances the saltiness. The low-sodium broth is key here; otherwise, you'll need to adjust salt later. For the crispy topping, butter and flour create that golden crust—don't skip the cold butter step, or it'll get greasy. Fresh thyme is ideal, but dried at one-third the amount works fine if you're in a hurry.
This soup tastes even better the next day—4-5 days in the fridge, 3 months frozen. I double the batch and freeze half for lazy Sundays. For serving, keep the toppings separate until ready to eat—bacon stays crispy longer that way. Pro tip: Sprinkle a little extra cheddar on top right before serving so it melts perfectly when the first spoonful goes in.
Why You'll Love This Recipe
- Here’s what sold me: a big bowl costs me pennies, but it feels like a restaurant meal. Bacon bits, cheddar chunks, and creamy goodness for less than takeout. Plus, Yukon Golds are worth it—they hold their shape and taste luxurious. My wallet and my taste buds win.
- One-Pot Wonder: I swear by this recipe because it’s that kind of simple—just potatoes, broth, and a handful of other things. No fussing with multiple pans or chopping mountains of veggies. The Yukon Golds soften right in the broth, and the bacon? Crisped up in the same pot. Honestly, I’ve made it while scrolling through my phone.
- Cheesy-Creamy Magic: That moment when you stir in the sharp cheddar and heavy cream? Pure satisfaction. The cheese melts into a velvety blanket over the potatoes, while the bacon adds this smoky crunch that cuts through the richness. It’s the kind of soup that makes you groan with every bite—no sad, watery aftertaste here.
- Leftovers? Best Part: Between us, I always make extra. This soup tastes even better the next day—if that’s possible—because the flavors meld even more. Pack it for lunch, freeze half for a lazy night, or bring it to a potluck. It’s the kind of dish that disappears faster than you can say “seconds?”
Step-by-step instructions for Applebee's loaded potato soup
Here's how to recreate that legendary creamy, cheesy, bacon-topped masterpiece at home.
Cook the Bacon and Build the Flavor Base
In a large Dutch oven, cook the 12 oz chopped bacon over medium heat until it's golden brown and crispy, about 8-10 minutes. You'll want to render out most of the fat—don't drain it, though. That bacon fat is pure flavor gold. Once crispy, use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the fat in the pot.
Reduce the heat to medium-low and add the 1 whole diced onion. Sauté for 5-6 minutes until softened and translucent. Add the 4 minced garlic cloves and cook for another 30 seconds until fragrant. This aromatic base is the soul of your soup—don't rush it. If the onions start to brown too quickly, just reduce the heat slightly to keep them cooking gently.
Simmer the Potatoes Until Fork-Tender
Add the 3 lb cubed Yukon Gold potatoes to the pot along with the 6 cups chicken broth and 2 tsp salt. Bring everything to a gentle boil, then reduce the heat to medium-low and let it simmer uncovered for 15-20 minutes. You're looking for potatoes that are fork-tender—they should collapse easily when pierced but still hold their shape.
Here's the thing—don't peek or stir too often. Every time you lift the lid, you lose heat and moisture. Let the potatoes cook undisturbed. If the broth level gets too low, add a splash of water, but try to keep it covered as much as possible during this stage.
Blend for Ultra-Smooth Creaminess
Once the potatoes are tender, carefully transfer about half of the soup to a blender (working in batches if needed). I use an immersion blender for convenience, but a regular blender works too. Blend until completely smooth—this creates that signature velvety texture. Pour the blended soup back into the pot and stir well.
Return the pot to medium heat and stir in the 1.5 cups heavy cream and 1 tsp dried thyme. Let it simmer gently for 5 minutes to let the flavors meld. This is where the magic happens—the cream should be fully incorporated, giving you that luxurious, cloud-like consistency. Taste and adjust seasoning with black pepper if needed.
Create the Legendary Crispy Topping
In a small bowl, mix together the 2 tbsp all-purpose flour, 2 cups shredded sharp cheddar cheese, and 1 cup sour cream. This is your secret weapon for that perfect crispy topping. Spread this mixture evenly over the top of the soup in the pot.
Transfer the pot to a 400°F preheated oven and bake for 10-12 minutes until the topping is deep golden brown and bubbly. Watch it closely—it goes from perfect to burnt in seconds. The edges should be crispy while the center remains slightly soft. This is the moment that matters: that irresistible contrast of creamy soup and crispy topping.
Finish with Bacon and Serve Warm
Remove the pot from the oven and let it sit for 2-3 minutes to let the topping set slightly. Then, sprinkle the crispy bacon evenly over the top. The residual heat will make it slightly softer, but that's okay—it'll still add incredible flavor and texture.
Ladle the soup into bowls, making sure to get a good portion of that crispy topping with each serving. The soup should be creamy, rich, and comforting, with that perfect balance of cheesy, smoky bacon flavor. Serve immediately while the topping is still crispy—this isn't a dish that waits.
Pro Tips For Making Applebee'S Loaded Potato Soup
- Par-Cook Potatoes First: I learned this the hard way—peeling and chopping Yukon Golds while the broth heats is a recipe for soggy, uneven cooking. Parboil them whole for 8-10 minutes first, then cool and peel before dicing. This keeps the texture creamy without gummy spots, and you’ll save 15 minutes of cleanup too.
- Crisp Bacon Separately: Sounds weird, but it works: Cook the bacon until crisp, then drain on a rack (not paper towels) for 5 minutes. This keeps the fat from turning your soup greasy while adding smoky flavor without overpowering the cheddar. Toss the bacon in last—just before serving—so it stays crisp.
- Temper the Cream: Dumping heavy cream straight into simmering broth? That’s how you curdle your soup. Whisk in a ladle of hot broth first to warm the cream, then slowly stir in the rest. Or, even easier, mix the cream with cold broth before adding—no lumps, every time.
- Shred Cheese Small: Big cheddar chunks melt into goo. Grate the sharp chedddar fine (or pulse in a food processor) so it blends smoothly into the soup. Add it off the heat—just before serving—to keep the soup from breaking. Trust me, your spoon won’t clog.
Pro cooking tips for perfect results
Slow-Cooking Secrets
The key to that Applebee's signature creaminess lies in slow-cooking the potatoes until they're completely tender. I find that 15-20 minutes of simmering at medium-low heat breaks down the starches perfectly.
For extra richness, I sometimes add ½ cup of the reserved bacon fat when blending—it adds a smoky depth that's hard to replicate. 🔥
Crispy Topping Hacks
That golden, bubbly topping is all about the flour-cheddar-sour cream mix. For best results, spread it evenly with a spoon and bake at 400°F for 10-12 minutes. Pro tip: Use a light-colored baking dish—it reflects heat better and prevents burning.
If your topping isn't crispy enough, broil for 1-2 minutes at the end, but watch it like a hawk!
Bacon Timing Tricks
Cook the bacon until it's golden and crispy, but don't overdo it—8-10 minutes is perfect. Save 2 tbsp of the bacon fat to mix into the cheese topping for extra flavor.
I like to sprinkle the bacon on top right before serving so it stays crispy. For a shortcut, use pre-cooked bacon bits from the store, but fresh is always better.
Blending Like a Pro
An immersion blender makes this step effortless, but if you're using a regular blender, work in batches and vent the lid to avoid pressure buildup. For a smoother texture, strain the blended soup through a fine-mesh sieve.
The goal is ultra-creamy—no lumps allowed! I also add a splash of heavy cream at this stage to boost richness before baking the topping. ✨
Oven vs. Stovetop Topping
While the oven creates that perfect crispy topping, you can also achieve it on the stovetop. After spreading the cheese mix, cover the pot and cook on medium-high heat for 5-7 minutes, then uncover and let it brown.
Just be ready to stir occasionally to prevent sticking. The oven method is foolproof, but the stovetop works in a pinch!
Make-Ahead Magic
This soup tastes even better the next day! Let it cool completely, then refrigerate for up to 4 days. To reheat, warm on the stovetop over low heat and stir in 1-2 tbsp of milk or cream to restore creaminess.
For freezing, store in airtight containers for up to 3 months. Reheat gently and add fresh bacon and sour cream before serving. 💫
Nutrition facts
Frequently asked questions
Why does the original Applebee's version have that crispy cheese topping?
The crispy topping is all about texture contrast—creamy soup meets golden, caramelized cheese and bacon. The flour-cheddar-sour cream mix creates a golden crust when baked, while the bacon adds smoky crunch. This technique keeps the soup warm longer and makes every bite exciting with that satisfying crunch!
Can I make this soup without heavy cream?
Yes! Use half-and-half for a lighter version or whole milk in a pinch. For extra richness, stir in 2 tbsp butter at the end. The soup will still be creamy, though slightly thinner. The key is blending the potatoes thoroughly to release their natural starches for thickness.
What's the best way to reheat leftovers?
Reheat gently on the stovetop over low heat and stir in 1-2 tbsp milk or cream to restore creaminess. For crispy toppings, add fresh cheese and bacon when serving. Microwaving works too—just cover with a damp paper towel to prevent drying. Leftovers keep well for 4-5 days in the fridge.
How do I fix a soup that's too thick or too thin?
For thin soup, simmer uncovered for 5-10 minutes to reduce. If too thick, stir in ¼ cup warm broth or milk at a time until creamy. The perfect consistency should coat the back of a spoon but still be easy to ladle. Blending the potatoes properly prevents most thickness issues!
Can I make this soup in a slow cooker?
Cook the bacon and onions as directed, then transfer everything to a 6-quart slow cooker on low for 6-8 hours or high for 3-4 hours. Skip the baking step—just top with cheese and bacon before serving. The slow cooker enhances the flavors beautifully while keeping things hands-off.