Soups & Stews
This Applebee's potato soup recipe delivers the same creamy, cheesy comfort you crave from your favorite restaurant—right in your own kitchen. The secret lies in slow-cooked potatoes, smoky bacon bits, and a velvety blend of cheddar and cream that creates that signature restaurant texture.
I’ve perfected the technique to ensure every spoonful is rich, hearty, and packed with that unmistakable Applebee’s flavor profile.
The process starts with simmering potatoes until tender, then blending them into a silky base that forms the soul of the soup. Bacon adds that signature smoky depth, while sharp cheddar and a touch of cream create the velvety consistency that makes this soup irresistibly creamy.
The key is balancing the flavors—just enough creaminess to coat your spoon without overpowering the potatoes’ natural sweetness.
By the end, you’ll have a steaming bowl of potato soup with crispy bacon bits floating on top, a sprinkle of fresh parsley for brightness, and that perfect blend of cheesy, buttery goodness.
It’s the kind of soup that warms you up on a chilly evening and leaves everyone asking for seconds. Ready to recreate this restaurant classic at home?
Whether you’re serving a crowd or just craving a cozy meal, this recipe delivers restaurant-quality results with minimal effort. The best part? You can customize it with dietary swaps—like dairy-free cheese or extra veggies—without sacrificing flavor. Let’s get cooking!
Ingredients for applebee's potato soup
These hearty ingredients bring Applebee's signature potato soup to life with smoky bacon and velvety cream.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 3 lbs | Peeled, cut into 1-inch cubes |
| Thick-Cut Bacon 🥓 | 12 oz | Chopped into small bits |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged variety |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat for best texture |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Butter 🧈 | 4 tbsp | Unsalted, for richness |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Ground Black Pepper 🌶️ | ¼ tsp | For garnish |
| Balsamic Vinegar 🍷 | 1 tbsp | For depth of flavor |
The potatoes are the soul of this soup—Yukon Golds break down beautifully for that creamy texture. Grab the pre-cut frozen cubes from Costco if you're short on time, but fresh is ideal. For the bacon, thick-cut makes all the difference—it stays crispy and adds that signature smoky depth. Trader Joe's has the best pre-chopped bits if you want to skip the chopping. Sharp cheddar is non-negotiable here; Kraft 2% Milk Sharp Cheddar shreds perfectly and melts smoothly. The cream needs to be full-fat for that restaurant-quality richness—none of that light stuff.
No bacon? Smoked paprika plus extra chicken broth mimics that smoky flavor. Fresh parsley wilting? Dried parsley at half the amount works in a pinch. The chicken broth can be swapped for vegetable broth if you're avoiding meat, though the flavor will be slightly different. For a dairy-free version, use coconut cream instead of heavy cream and dairy-free cheddar. The balsamic vinegar might seem odd, but it adds a subtle tang that balances the richness—Trader Joe's has a great organic version that's perfect for this.
This soup tastes even better the next day—honestly, the flavors meld more overnight. Store leftovers in an airtight container for up to 5 days in the fridge. Freeze portions for 3 months by packing it tightly in freezer bags. For serving, I like to keep the bacon bits crispy by baking them separately at 400°F for 5-7 minutes before sprinkling on top. Garnish with extra black pepper and parsley right before serving—that's when it looks restaurant-worthy.
Why You'll Love This Recipe
- I’ll be real: most soups turn into sad, watery meals by day three. Not this one. The cheddar keeps it rich, the bacon adds depth, and honestly? It’s even better cold—perfect for lunchboxes or a quick reheat when you’re too tired to cook. (We’re all there.)
- Bacon Cures Hangry Kids: Between us, the crispy bacon bits are what turn this from good to my daughter’s favorite. She’ll eat it straight from the pot—no judgment here—and the salty-sweet crunch cuts through the creamy potatoes like magic. (Yes, even on a Tuesday night.)
- One-Pot Wonder: Honestly, this is the kind of soup where you can set it and forget it—except for the part where you will keep tasting it. Toss in the diced potatoes, bacon, and onions, simmer until tender, then blend. The sharp cheddar melts in like a hug, and the garlic? It sneaks up on you in the best way.
- Leftovers That Don’t Suck: I’ll be real: most soups turn into sad, watery meals by day three. Not this one. The cheddar keeps it rich, the bacon adds depth, and honestly? It’s even better cold—perfect for lunchboxes or a quick reheat when you’re too tired to cook. (We’re all there.)
Step-by-step instructions for creamy bacon potato soup
This rich, velvety potato soup delivers restaurant-quality depth with smoky bacon and cheesy comfort.
Render the Bacon and Build the Flavor Base
In a large Dutch oven, cook the 12 oz thick-cut bacon over medium heat for 12-15 minutes, stirring occasionally, until deep golden brown and crispy. Real talk: don't rush this—crispy bacon equals maximum flavor. Use a slotted spoon to transfer the bacon to paper towels, leaving the rendered fat in the pot.
Reduce heat to medium-low and add the 1 whole yellow onion, cooking for 5 minutes until softened. Stir in the 4 cloves garlic and cook for 30 seconds until fragrant. Here's the thing—garlic burns fast, so watch it like a hawk. Add the 1 tbsp balsamic vinegar and cook for another 1 minute, letting the vinegar's tang meld with the bacon fat.
Sauté the Potatoes and Add Broth
Push the onion mixture to one side of the pot and add 2 tbsp butter. Once melted, add 1 lb of the peeled, 1-inch cubed Yukon Gold potatoes and cook for 3-4 minutes, stirring occasionally, until lightly browned. This step creates a flavorful crust on the potatoes that dissolves beautifully into the soup.
Pour in 3 cups of the chicken broth and bring to a gentle simmer. Add the remaining 2 lbs potatoes, ensuring they're submerged. The reason we do this in stages is to prevent the potatoes from releasing too much starch at once, which can make the soup gummy. Return the crispy bacon to the pot and stir to combine.
Simmer Until Potatoes Are Fork-Tender
Bring the soup to a gentle boil, then reduce heat to low and cover partially. Simmer for 20-25 minutes, stirring occasionally, until the potatoes are fork-tender—they should collapse easily when pierced. If the soup looks too thick, add ½ cup more broth to maintain the perfect consistency.
I know it seems like a long wait, but this slow cook ensures creamy texture without breaking down the potatoes into mush. The potatoes should be soft inside but still hold their shape slightly when you lift them out with a spoon.
Finish with Cream and Cheese
Remove the pot from heat and stir in the 1 cup heavy whipping cream and 2 cups sharp cheddar cheese, letting them melt into the soup. Taste and adjust seasoning with the 1.5 tsp salt and 0.5 tsp black pepper—this is where you fine-tune the balance of smoky, creamy, and cheesy flavors.
Return the soup to low heat and simmer for 5-7 minutes until fully heated through. The cheese should be completely melted, creating that signature velvety texture. If the soup thickens too much, whisk in 2-3 tablespoons of the reserved broth to loosen it.
Garnish and Serve
Ladle the soup into bowls and garnish each serving with 1 tablespoon of the crispy bacon bits and a sprinkle of 0.25 tsp ground black pepper. The contrast of crispy bacon against the creamy soup is what makes this dish irresistible. Finish with a few leaves of 0.25 cup chopped fresh parsley for a pop of color and freshness.
Serve immediately while steaming hot—this soup tastes best fresh from the pot. If you have leftovers, they'll keep in the refrigerator for 3-4 days, but truth be told, they won't last that long. The aroma alone will have your kitchen smelling like a cozy Applebee's restaurant.
Pro Tips For Making Applebee'S Potato Soup
- CUT BACON TO ¼-INCH THICK: I used to render bacon until it was crispy, then toss it in—big mistake. For Applebee’s-style richness, cut the thick-cut bacon into ¼-inch slices first. They’ll cook faster and stay tender, so every bite has that smoky, salty punch without turning to brittle shards.
- PEEL POTATOES AFTER BOILING: I learned this the hard way—peeling Yukon Golds raw is a mess. Instead, boil them whole for 8–10 minutes until fork-tender, then peel while warm. The skins slide off effortlessly, and you avoid the cloud of starch that turns your kitchen into a flour storm.
- COOK ONIONS LOW AND SLOW: High heat caramelizes onions too fast, making them bitter. For this soup, keep the heat at a simmer (medium-low) while sweating the onions with garlic. You’re not searing—you’re building flavor, and rushing this step is how you end up with a soup that tastes like onion powder.
- STIR IN CHEESE OFF HEAT: The cheese clumps like glue if you add it to hot liquid. Once your soup is thickened and off the heat, sprinkle the sharp cheddar in and let it melt for 30 seconds before stirring. This guarantees a smooth, velvety finish instead of a lumpy disaster. (Yes, even if you’re impatient like me.)
Creative variations of applebee's potato soup
Smoky Bacon Twist
For extra smoky depth, swap the bacon for thick-cut smoked turkey bacon—it adds a lighter, slightly sweet flavor that still delivers that signature Applebee’s smokiness.
I’ve also had great success using pre-cooked bacon bits (like Oscar Mayer or Trader Joe’s) for convenience, but crisp them fresh at 400°F for 5 minutes to restore that crunch. 🥓
Cheesy Variations
Craving something different? Swap the sharp cheddar for Monterey Jack (milder, creamier) or Gruyère (nutty, complex) for a gourmet twist. For a vegan version, use nutritional yeast (2 tbsp) plus cashew cream (blend 1 cup soaked cashews with 1 cup water) to mimic the cheesy tang.
The key is balancing richness—reduce the cream slightly if using dairy-free alternatives.
Vegetable Boost
Add 1 cup diced celery and 1 cup carrots with the onions for a veggie-packed version. For a spicy kick, stir in ½ tsp smoked paprika and ¼ tsp cayenne when adding the broth.
I love this combo with roasted red peppers (½ cup) for a sweet, smoky contrast. Always taste before serving—these additions can intensify flavors!
Slow Cooker Adaptation
Transfer all ingredients (except bacon bits and parsley) to a 6-quart slow cooker and cook on LOW for 6-7 hours or HIGH for 3-4 hours. The slow cooker’s gentle heat keeps the potatoes tender without breaking them down.
Reserve ½ cup broth to thin the soup if needed—it’s a game-changer for texture. Garnish with crispy bacon bits just before serving to keep them crunchy. ⏰
Creamy Dairy-Free
Replace the heavy cream with 1 cup coconut cream (full-fat) and use dairy-free sharp cheddar (like Violife). For extra richness, stir in 2 tbsp olive oil at the end.
The coconut cream adds a subtle sweetness that pairs well with the smoky bacon. Trust me, it’s still creamy and satisfying—just without the dairy! 🌱
Herb Infusions
Brighten the soup with 1 tsp dried thyme or 1 sprig fresh rosemary when sautéing the onions. For a herbaceous finish, garnish with chopped chives or green onions instead of parsley.
These herbs add freshness without overpowering the bacon and cheese. I especially love this with lemon zest (½ tsp) at the end for a zesty lift.
Nutrition facts
Frequently asked questions
Can I make this potato soup without bacon?
For a vegetarian version, skip the bacon and boost flavor with 1 tbsp smoked paprika and ½ tsp liquid smoke when sautéing the onions. Add 1 cup mushrooms or carrots for extra depth. The key is balancing the smoky notes—try a splash of balsamic vinegar too.
Why did my soup turn out too thick?
This usually happens when potatoes release too much starch. Fix it by whisking in ¼ cup warm broth or milk at a time until smooth. For prevention, simmer potatoes uncovered for the last 5 minutes to evaporate excess moisture. The soup should coat the back of a spoon but still be pourable.
How do I keep the bacon bits crispy?
Bake the reserved bacon bits separately at 400°F for 5-7 minutes before adding them to each bowl. For extra crunch, spread them on a baking sheet in a single layer. The high heat removes moisture instantly—this is the secret to that perfect restaurant-style texture!
Can I make this soup in a slow cooker?
Yes! Combine all ingredients (except bacon bits and parsley) in a 6-quart slow cooker and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Add ½ cup broth if needed to reach ideal consistency. Keep the bacon bits separate until serving to maintain crispiness.
What's the best way to reheat leftovers?
Gently reheat on the stovetop over low heat until steaming, stirring frequently to prevent scorching. For microwave reheating, cover with a damp paper towel and heat in 30-second intervals, stirring between each. Always add fresh bacon bits and parsley after reheating for maximum freshness.