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Logan's Roadhouse Potato Soup

Logan's Roadhouse potato soup is a thick, creamy, restaurant-style soup made by simmering milk and broth into a roux, then stirring in cheddar and sour cream for a smooth base. It’s loaded with chunky baked russet potatoes and finished with bacon, extra cheese, and chives.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Potato soup base
  • 4 russet potatoes Baked; scooped and diced
  • 8 strips bacon Cooked and crumbled
  • 4 tbsp butter
  • 0.5 cup all-purpose flour Used to make roux (from 1/2 cup)
  • 4 cup whole milk
  • 1 cup chicken broth
  • 1.5 cup shredded cheddar
  • 0.75 cup sour cream
  • 1 tsp salt
  • 0.5 tsp pepper
  • 0.5 tsp garlic powder
  • sour cream For serving
  • cheddar For serving
  • bacon For serving
  • chives For serving

Equipment

  • 1 Dutch oven

Method
 

Make the roux
  1. Melt the butter in a large pot and whisk in the all-purpose flour. Cook for 2 minutes, whisking constantly, until smooth and lightly thickened.
Thicken the soup
  1. Gradually whisk in the whole milk and the chicken broth. Simmer for 10 minutes, stirring constantly, until the mixture thickens to a creamy consistency.
Add potatoes
  1. Fold in the diced baked russet potatoes. Mash some of the potatoes into the soup to thicken it while keeping chunky pieces.
Add dairy and seasonings
  1. Stir in the shredded cheddar and sour cream until smooth. Season with the salt, pepper, and garlic powder.
Add bacon
  1. Fold in half of the crumbled bacon and taste to adjust seasoning. Add more salt or pepper if needed.
Serve
  1. Serve the soup in bowls topped with sour cream, extra cheddar, the remaining bacon, and chives. Plate while hot so the cheese softens slightly.

Notes

For the best texture, bake the russet potatoes until tender before scooping and dicing; the starch helps the soup turn thick and hearty. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently over low heat to avoid breaking the dairy. Freezing is not recommended because sour cream and milk can separate after thawing. Dietary swap: use reduced-fat sour cream and 2% milk for a lighter version, keeping the same thickening method.