Soups & Stews
This Applebee's potato soup recipe brings restaurant-quality comfort to your kitchen with its signature bacon-infused velouté and crispy celery crowns. 🔥 The secret lies in slow-simmered potatoes, rich cream, and crispy bacon that transforms ordinary soup into something extraordinary.
I've recreated this dish exactly as it's served in their signature bowl—creamy, hearty, and impossible to resist.
The foundation of this soup is a velouté base made with butter, flour, and chicken broth that creates a silky texture. Bacon adds a smoky depth that's essential to the flavor, while potatoes simmer until tender but never mushy.
The crispy celery crowns are the game-changer—adding texture and visual appeal that makes this soup feel special.
What you'll end up with is a bowl of soup that's rich, creamy, and packed with flavor—each spoonful delivers tender potatoes, crispy bacon bits, and that velvety broth. The crispy celery crowns add a satisfying crunch that contrasts perfectly with the creamy soup.
This is comfort food at its finest, made even better by the restaurant-quality presentation.
Perfect for chilly evenings or when you're craving a hearty meal, this soup comes together in one pot and serves a crowd. The best part? Leftovers taste even better the next day as the flavors meld together. Let's get cooking and recreate this restaurant classic at home!
Ingredients for applebee's potato soup
Sixteen ingredients for a bowl of soup that tastes like Applebee's. Creamy, smoky, and topped with crispy celery crowns.
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow Onions 🧅 | 1 ½ whole | Medium, diced small |
| Celery Stalks 🥬 | 4 whole | Trimmed, cut into 1/2-inch pieces |
| Garlic Cloves 🧄 | 4 cloves | Minced for velouté base |
| Unsalted Butter 🧈 | ¾ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ½ cup | For velouté roux |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Russet Potatoes 🥔 | 3 lb | Yukon gold works too |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for richness |
| Cheddar Cheese 🧀 | 1 cup | Shredded, sharp variety |
| Thick-Cut Bacon 🥓 | 12 oz | Cooked crispy, chopped |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🍃 | ½ tsp | Or 1 tbsp fresh thyme |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy celery crowns |
| Eggs 🥚 | 1 whole | Beaten for breadcrumb mix |
The bacon and butter are non-negotiable here. Thick-cut bacon from Costco gives the best flavor—crispy edges and smoky depth. Look for the kind that's pre-sliced but not pre-cooked. Unsalted butter is key—it lets you control the seasoning. Land O'Lakes or Plugrá are my go-tos, but any good-quality brand works. The celery? Fresh is a must—wilted or rubbery stalks will turn mushy in the soup. Grab a bunch with vibrant green tops at Trader Joe's or your local market. For the potatoes, Russet is ideal, but Yukon gold adds a touch of creaminess that pairs perfectly with the bacon.
No bacon? Smoked paprika plus a splash of liquid smoke gets you close, though nothing beats the real thing. Short on butter? Olive oil or vegan butter works, but the flavor won't be identical. The celery crowns can be made with carrots or zucchini if you're out, but celery's crisp texture is what makes it special. For the velouté, low-sodium broth is crucial—otherwise, you'll need to adjust the salt later. The cheddar should be sharp, not mild. If you can't find sharp, mix mild with a pinch of hot sauce. Fresh thyme is ideal, but dried at one-third the amount works in a pinch. The panko? Japanese-style is best for extra crunch.
This soup tastes even better the next day—3-4 days in the fridge, covered. For crispy celery crowns, fry them fresh or store them in an airtight container for up to 2 days. Freeze the soup without the crowns for up to 3 months. Reheat gently on the stove, stirring in the crowns at the end. Pro tip: Keep a batch of cooked bacon in the freezer—thaw and chop it straight into the soup when reheating. The celery crowns reheat beautifully in the oven at 375°F for 5 minutes to restore crispiness.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this soup because it’s all in one pot—no extra bowls, no extra stress. Just melt butter, toss in onions and celery, let them soften while you chop potatoes, and boom: minimal cleanup. The flour roux at the end? That’s where the real magic happens, turning everything into a velvety hug in a bowl.
- Buttery Garlic Kiss: That moment when you brown the garlic in butter? Chef’s kiss. The onions and celery get sweet and golden, and the garlic? It’s not just background flavor—it’s the star. Honestly, if you skip this step, you’re missing the soul of the soup. (Yes, even on a Tuesday night.)
- Leftover Goldmine: This soup tastes better the next day—seriously. The flavors meld, the potatoes soften just right, and it’s the perfect cold-weather lunch. I make a big batch on Sundays, freeze half, and still have leftovers for days. (My freezer’s full of these, and I’m not ashamed.)
- Budget-Friendly Crowd-Pleaser: Potatoes, onions, celery—these are pantry staples that won’t break the bank. A single batch feeds four, and the roux stretches the ingredients into something rich and satisfying. Between us, this is the kind of soup that makes you look like a hero at potlucks without emptying your wallet.
Step-by-step instructions for Applebee's potato soup
Here's how to recreate that signature creamy velouté with bacon-infused flavor and crispy celery crowns.
🔥 Step 1: Cook the Bacon and Prepare the Celery Crowns
Start by cutting the 4 whole celery stalks into ½-inch pieces and set aside. In a large skillet, cook the 12 oz thick-cut bacon over medium heat until golden brown and crispy, about 8-10 minutes. Drain on paper towels, reserving ¼ cup of the bacon fat in the skillet.
While the bacon cooks, whisk together the 1 whole egg and 0.5 cup panko breadcrumbs in a shallow bowl. Dip each celery piece into the egg mixture, then coat thoroughly with the breadcrumbs. Place them on a wire rack and set aside for now—they'll crisp up beautifully later.
🍳 Step 2: Build the Bacon-Infused Velouté Base
In a large Dutch oven, melt the 0.75 cup unsalted butter over medium heat. Add the 1.5 whole yellow onions and 4 whole celery stalks (reserve the breaded pieces), cooking for 5-6 minutes until softened. Stir in the 4 cloves minced garlic and cook for 30 seconds until fragrant.
Sprinkle in the 0.5 cup all-purpose flour and whisk constantly for 1-2 minutes until golden brown—this creates your velouté roux. Slowly whisk in the 6 cups chicken broth, stirring constantly to prevent lumps. Add the 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp dried thyme, then bring to a gentle simmer.
🥘 Step 3: Add Potatoes and Simmer Until Tender
Peel and dice the 3 lb russet potatoes into ½-inch cubes (no need to soak—these potatoes hold up well). Add them to the simmering broth mixture and stir gently. Reduce heat to low and let cook uncovered for 15-18 minutes, stirring occasionally, until the potatoes are fork-tender but not falling apart.
Here's the thing—don't rush this step. You want those potatoes to soften completely so they blend into a silky texture. If you see the soup starting to thicken too much, add ¼ cup water to maintain the right consistency.
🍽️ Step 4: Finish with Cream and Cheese
Stir in the 1.5 cups heavy cream and 1 cup shredded cheddar cheese, letting the mixture heat through for 2-3 minutes until the cheese melts completely. Taste and adjust seasoning—you might need a pinch more salt or pepper to balance the richness.
Crisp the celery crowns now: heat the reserved bacon fat in a skillet over medium-high heat until shimmering. Add the breaded celery pieces and cook for 2-3 minutes per side until deep golden brown and crispy. They should be crunchy enough to stand up to the creamy soup.
🔪 Step 5: Serve with Bacon and Celery Crowns
Ladle the velouté into bowls, garnishing each serving with 2-3 crispy bacon pieces and 3-4 celery crowns. The contrast of creamy soup with crispy toppings is what makes this dish special. Serve immediately while the celery crowns are still crunchy and the soup is piping hot.
Pro tip: If you're making this ahead, prepare the soup base up to Step 4, then refrigerate. Reheat gently on the stove, stirring in the cream and cheese at the end. The celery crowns are best made fresh and added just before serving.
Pro Tips For Making Applebee'S Potato Soup
- Cook Celery Slowly: Applebee’s soup relies on that subtle celery flavor, but rushing it turns it bitter. Sauté the celery with onions and garlic on medium-low heat for at least 8–10 minutes—until it’s soft enough to disappear into the soup without leaving a crunchy aftertaste. (Yes, it’ll look mushy, but that’s the point.)
- Sweat Onions First: Diced onions release moisture when cooked, so start by cooking them alone for 3–4 minutes before adding celery. This prevents a soggy, watery base and ensures the flour-to-butter roux sticks properly. I used to skip this, and the soup always tasted thin—until I learned better.
- Bloom Flour Properly: When making the roux, cook the flour in butter for 1–2 minutes before adding liquid—just until it smells nutty, not browned. This thickens the soup without that "raw flour" taste. (Pro move: Use a whisk to avoid lumps, or you’ll regret it later.)
- Simmer Gently, Not Boil: Applebee’s soup has that creamy, velvety texture because it’s simmered, not boiled. Keep the heat at a low bubble (tiny bubbles at the edges) for at least 20 minutes after adding broth. Boiling breaks the potatoes and makes the soup gluey—no one wants that.
Common mistakes when making perfect results
Overcooking Potatoes
I’ve ruined more soups than I’d admit by letting the potatoes turn to mush. The key is low and slow—simmering at low heat for 15-18 minutes until fork-tender but still holding shape.
If you see the soup thickening too much, add ¼ cup water to maintain that velvety texture. Overcooked potatoes turn gluey and ruin the whole dish. 🥔
Skipping the Velouté Roux
The velouté roux is what gives this soup its signature silky richness. If you skip it or rush the flour-to-butter ratio, you’ll end up with a thin, watery soup.
Whisk the ½ cup flour into the melted butter until golden brown (about 1-2 minutes)—this creates the perfect thickening agent. Don’t walk away; constant whisking prevents lumps. 🍳
Using Pre-Cooked Bacon
Nothing kills the flavor like pre-cooked bacon straight from the package. Thick-cut bacon needs to crisp up in a skillet to develop those smoky, salty edges that make this soup sing. Drain it well and reserve ¼ cup bacon fat—it’s liquid gold for frying the celery crowns later.
If you’re short on time, use smoked paprika and a splash of liquid smoke, but it won’t be the same. 🥓
Neglecting the Celery Crowns
These crispy bites are the secret weapon of this recipe, and they’re easy to mess up. Dip the celery in beaten egg + panko, then fry in hot bacon fat until deep golden brown.
If you overcrowd the pan, they’ll steam instead of crisp. Pro tip: Double-fry them—first at medium heat to set the coating, then high heat for crispiness. 🥬
Adding Cream Too Early
Heavy cream is delicate and can curdle if added to a hot, simmering pot. Always stir it in off the heat or at the very end of cooking.
The same goes for cheese—melt it gently over low heat for 2-3 minutes to avoid graininess. Taste as you go and adjust seasoning before serving. 🥛
Underseasoning the Broth
Low-sodium broth is a game-changer, but it means you’ll need to season aggressively. Start with 1.5 tsp salt, but don’t stop there—taste the soup before adding cream and cheese. A pinch of black pepper and dried thyme rounds out the flavors, but don’t be afraid to add more.
The cream and cheese will mellow the flavors, so season generously upfront. 🧂
Nutrition facts
Frequently asked questions
Can I make this potato soup dairy-free?
You can absolutely adapt this recipe! Replace the heavy cream with coconut cream or a dairy-free cream alternative, and use a dairy-free cheddar substitute. For the velouté base, ensure your butter is dairy-free (like Earth Balance). The crispy celery crowns will still work with the same egg and panko mixture.
How do I make this soup ahead of time?
Prepare the soup up to Step 4 (before adding cream and cheese), then refrigerate in an airtight container for up to 3-4 days. When reheating, warm it gently on the stove, then stir in the cream and cheese at the end. The celery crowns are best made fresh, but you can reheat them in the oven at 375°F for 5 minutes to restore crispiness.
What if I don't have thick-cut bacon?
Use regular bacon, but cook it until extra crispy (about 12-15 minutes) to compensate for the thinner slices. For a smoky flavor without bacon, add 1 tsp smoked paprika and ½ tsp liquid smoke to the velouté base. The celery crowns will still need bacon fat for frying—use olive oil or butter if needed.
Can I freeze this potato soup?
Yes, but freeze it without the celery crowns or bacon topping. Store in an airtight container for up to 3 months. Thaw overnight in the fridge, then reheat gently. Stir in the cream and cheese at the end, and add fresh crispy celery crowns when serving. The texture won't be identical, but it'll still be delicious!
Why did my celery crowns turn out soggy?
Soggy celery crowns usually mean they weren't fried long enough or were overcrowded in the pan. Cook them in batches over medium-high heat until golden brown and crispy. For extra crunch, try double-frying: first at medium heat to set the coating, then high heat for final crispiness. Use fresh celery—older stalks absorb more oil and turn soggy.