Applebee's Loaded Potato Soup Recipe: Crispy Bacon Bits and Melty Cheese Topping

This Applebee's loaded potato soup recipe delivers the same creamy, cheesy, bacon-topped perfection you love from the restaurant—right in your own kitchen. The secret lies in slow-cooked potatoes that become fork-tender, a rich broth infused with savory spices, and that iconic crispy bacon-cheese topping that melts into every spoonful.

I've perfected this version after years of testing, ensuring the texture and flavor match exactly what you expect from the menu.

The foundation of great loaded potato soup starts with proper potato preparation—using a mix of russet and yukon gold varieties for the perfect balance of fluffiness and structure. A slow simmer in well-seasoned broth develops deep, comforting flavors, while the cream and cheese create that signature velvety texture.

What sets this apart is the crispy bacon-cheese topping, where each bite delivers that satisfying contrast of crunchy bacon and melted cheddar.

By the time you're done, you'll have a steaming bowl of soup with tender potatoes swimming in savory broth, topped with golden bacon bits and melted cheese that creates a crispy, cheesy crust.

The aroma alone will have everyone gathering around the table, and the first spoonful delivers that restaurant-quality experience you've been craving. This is comfort food at its finest—warm, satisfying, and impossible to resist.

Customize it with your favorite toppings like green onions, jalapeños, or extra sour cream, or make it vegan with plant-based bacon and cheese alternatives. The recipe scales perfectly for feeding a crowd or meal prepping for the week. Let's get cooking!

Ingredients for applebee's loaded potato soup

Six ingredients make this restaurant-style soup—creamy, cheesy, and topped with crispy bacon perfection.

The potatoes are the heart of this soup. Russets give you that fluffy texture, while Yukon Golds add creaminess—don't skip either. Cut them evenly so they cook at the same rate. For the bacon, thick-cut stays crispy when fried, but regular bacon works in a pinch. I grab mine from Costco in bulk—it's cheaper and lasts longer. The cheese? Sharp cheddar is non-negotiable; pre-shredded gets clumpy, so buy a block and grate it yourself. The same goes for the butter—unsalted lets you control the seasoning.

No thick-cut bacon? Regular bacon works, but cook it low and slow to avoid burning. Short on cheddar? Monterey Jack or pepper jack add a nice twist. The chicken broth can be store-bought (I like Swanson or Pacific Foods for flavor), but homemade takes it to the next level. Fresh thyme is ideal, but dried works at one-third the amount. For the green onions, frozen chopped is a great shortcut—just thaw and drain well. If you're watching salt, use low-sodium broth and add salt gradually to taste.

This soup tastes even better the next day—reheat gently and add a splash of broth to loosen it up. Store in the fridge for 4-5 days or freeze for 3 months. For meal prep, portion into containers and freeze the topping separately. When ready to serve, just reheat the soup, crisp the bacon again, and melt the cheese on top. The crispy topping is key—bake at 400°F for 3-4 minutes until golden and bubbly.

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

Here's how to recreate that iconic restaurant soup with creamy texture and perfect topping.

In a large Dutch oven, cook the 12 oz chopped thick-cut bacon over medium heat for 12-15 minutes, stirring occasionally, until golden and crispy. Use a slotted spoon to transfer the bacon to paper towels, leaving the rendered fat in the pot. You should have about ½ cup of bacon fat remaining—this is where all the flavor lives.

Reduce the heat to medium-low and add the 0.5 cup unsalted butter to the bacon fat. Swirl it around until melted. Add the 1 whole medium yellow onion (diced small) and cook for 5 minutes until softened. Stir in the 4 cloves minced garlic and 0.5 tsp dried thyme, cooking for another 30 seconds until fragrant. This aromatic base forms the flavor foundation for your soup.

Add the 3 lb cubed Russet potatoes and 1.5 lb cubed Yukon Gold potatoes to the pot. Pour in the 6 cups low-sodium chicken broth and bring everything to a gentle boil. Once boiling, reduce heat to medium-low and let it simmer for 15 minutes, partially covered, until the potatoes begin to soften but aren't fully cooked yet.

Here's the thing—you want the potatoes to cook further in the cream, not become mushy now. Taste the broth after 15 minutes; it should be flavorful but not overly salty. If needed, adjust seasoning with the remaining 1 tsp salt (you've already used 0.5 tsp in the bacon). The potatoes will absorb some of this liquid as they cook further.

After the potatoes have softened, stir in the 1 cup heavy cream and 1.5 cups shredded sharp cheddar cheese. Let the soup simmer uncovered for another 10-15 minutes on medium-low heat, stirring occasionally, until the potatoes are fork-tender and the soup has thickened to a creamy consistency. You're looking for a texture that coats the back of a spoon without being gluey.

Real talk: Don't walk away during this step. The soup needs constant attention to prevent scorching at the bottom. If it looks too thick, add 2-3 tablespoons of hot chicken broth to loosen it. The cheese should be fully melted, and the potatoes should be tender enough to mash slightly between your fingers.

While the soup simmers, prepare the topping by combining the 0.5 cup sour cream with the remaining 0.5 tsp salt and 0.5 tsp black pepper. Spread this mixture evenly over the top of the hot soup. Sprinkle with the 3 whole sliced green onions and the crispy bacon bits you set aside earlier.

Let the soup sit for 2-3 minutes before serving to allow the topping to get slightly warm and melty. The contrast of crispy bacon, creamy cheese topping, and velvety soup is what makes this dish so special. Serve immediately with crusty bread to soak up every last drop of that flavorful broth.

For that extra restaurant-quality touch, transfer the crispy bacon bits to a baking sheet and broil for 1-2 minutes until extra crispy. This step isn't necessary but makes a noticeable difference in texture. The key is to watch them closely—they'll go from perfect to burnt in seconds.

Here's my pro tip: If you're making this ahead, don't add the sour cream topping until serving. The heat can make it separate, and you want that creamy, melty texture when it hits the table. Store the soup in the refrigerator for up to 3 days and reheat gently on the stove before adding the fresh topping.

Serving suggestions for this applebee's loaded potato soup

Bread Pairings

Crusty sourdough or a warm baguette is my go-to for this soup—those sturdy crusts handle the creamy texture perfectly while soaking up every last drop of flavor. I love toasting slices in the oven at 375°F for 5 minutes until golden, then serving them alongside the soup.

For extra indulgence, try garlic bread with a buttery, herbed compound butter—just spread ½ cup softened butter mixed with 2 minced garlic cloves and 1 tbsp chopped parsley on fresh bread and toast until bubbly. 🥖

Garnish Game-Changers

Freshly cracked black pepper adds a bright finish—just sprinkle ¼ tsp over each bowl right before serving. A drizzle of hot honey (mix 2 tbsp honey with ½ tsp cayenne) brings a sweet-spicy contrast that cuts through the richness.

For a smoky touch, top with crumbled bacon bits that've been smoked in a cast-iron skillet for 30 seconds over medium heat—it adds depth without overpowering.