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Logan's Roadhouse Potato Soup

Logan's Roadhouse potato soup is a thick, creamy, restaurant-style bowl made with baked russet potatoes, a smooth cheddar-sour cream base, and crunchy bacon. Cook a flour-milk roux until silky, then simmer to thicken before folding in potato and melting cheddar for chunky comfort.
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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: 580
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 large russet potatoes baked, scooped and diced
Bacon
  • 8 strips bacon cooked and crumbled
Rou x base
  • 4 tbsp butter
  • 0.5 cup all-purpose flour measure by spooning into the cup
Dairy and broth
  • 4 cup whole milk
  • 1 cup chicken broth
Cheese and sour cream
  • 1.5 cup shredded cheddar
  • 0.75 cup sour cream
Seasonings
  • 1 tsp salt
  • 0.5 tsp pepper
  • 0.5 tsp garlic powder
Serving toppings
  • 1 sour cream for serving
  • 1 shredded cheddar for serving
  • 1 bacon for serving
  • 1 chives for serving

Equipment

  • 1 Dutch oven

Method
 

Make the thick soup base
  1. Melt the butter in a large pot over medium heat, then whisk in the flour and cook for 2 minutes.
  2. Gradually whisk in the whole milk and chicken broth, then simmer until thickened for about 10 minutes while stirring constantly.
Add potato and build texture
  1. Fold in the diced baked potato flesh, and mash some of the potato into the soup to thicken further.
  2. Stir in the shredded cheddar and sour cream until smooth, then season with salt, pepper, and garlic powder.
Finish and serve
  1. Fold in half of the crumbled bacon, then taste and adjust seasoning as needed.
  2. Serve in bowls topped with sour cream, extra cheddar, the remaining bacon, and chives.

Notes

For the closest steakhouse texture, keep the soup at a steady simmer and stir constantly once the milk is added so the roux stays smooth. Refrigerate leftovers in an airtight container up to 3 days; reheat gently over low heat, adding a splash of milk or broth if too thick. Freezing isn’t recommended because the sour cream and dairy can break. If you want a lighter option, use reduced-fat cheddar and low-fat sour cream for a similar tang and melt.