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Logan's Roadhouse Potato Soup

Logan's Roadhouse potato soup is a thick, creamy, restaurant-style soup made with baked russet potato chunks and a smooth cheddar sour-cream base. A quick roux thickens the milk and broth, then the soup is seasoned and finished with bacon, cheddar, 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
  

Soup base
  • 4 russet potatoes Baked, scooped and diced (use the baked flesh; keep potato skins if desired, but only flesh goes into the soup).
  • 8 strips bacon Cooked and crumbled.
  • 4 tbsp butter
  • 0.5 cup all-purpose flour Makes the roux for thickening.
  • 4 cup whole milk
  • 1 cup chicken broth
  • 1.5 cup shredded cheddar 1 cup mixed in; remainder used for serving.
  • 0.75 cup sour cream Mixed in; extra for serving.
  • 1 tsp salt
  • 0.5 tsp pepper
  • 0.5 tsp garlic powder
  • 1 chives For serving.
  • 1 extra sour cream For serving, if desired.
  • 1 extra cheddar For serving, if desired.
  • 1 extra bacon For serving, if desired.

Equipment

  • 1 Dutch oven

Method
 

Make the roux
  1. Melt the butter in a large pot over medium heat, then whisk in the flour and cook for 2 minutes until smooth and slightly bubbling.
  2. Gradually whisk in the whole milk and chicken broth, then bring to a gentle simmer and simmer until thickened for about 10 minutes, stirring constantly.
Build the soup
  1. Fold in the diced baked potato flesh, then mash some of it into the soup to create a creamy texture with chunks.
  2. Stir in the shredded cheddar and sour cream until smooth, then season with salt, pepper, and garlic powder.
  3. Fold in half of the crumbled bacon, taste, and adjust seasoning if needed.
Serve
  1. Ladle into bowls and top with a mound of sour cream, extra cheddar, the remaining bacon, and chives.

Notes

For the thickest, spoonable texture, keep the soup at a steady simmer while whisking so the roux fully thickens before adding potato. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop with a splash of milk if needed. Freezing is not recommended because the dairy can separate. Dietary swap: use low-fat milk and light sour cream to reduce fat while keeping the cheddar flavor.