Once the bacon starts snapping in the Dutch oven, the rest of this soup comes together around those browned bits and the fat left behind. I cook the onion in that bacon fat with a little butter, then build a smooth broth before the potatoes go in. That’s how I get the familiar Logan’s Roadhouse Potato Soup feel: a thick, creamy base with potato chunks and bacon in every bowl.
Russet potatoes do double duty here. They soften in the broth, and mashing some of them against the pot makes the soup thicker without losing all the chunks. I stir in the cream and cheddar, then take the pot off the heat before adding sour cream. It’s a small order-of-operations detail that keeps the finished soup rich and smooth, with crisp bacon and green onion on top.
Kitchen Note
Take the pot off the burner before stirring in the sour cream. The soup stays creamy when the sour cream warms gently in the hot soup instead of being cooked over direct heat.
Save Logan’s Roadhouse Potato Soup for its thick, chunky broth, crisp bacon, and cheddar topping.
The Potato-Mashing Choice That Keeps This Soup Chunky, Not Gluey
Potato soup can go from creamy to paste-like if every piece gets mashed down. Here, the texture comes from two things working together: flour thickens the broth, and a few mashed potato pieces add body. Leaving plenty of cubes intact gives each spoonful a soft, distinct bite instead of turning the pot into one uniform puree.
That’s also why I don’t try to get all the thickness from extra flour. The flour is cooked briefly with the onion and butter, then broth is whisked in until smooth; the potatoes simmer in that base and release some of their starch as they soften. Once they’re fork-tender, press only some against the side of the pot. You can always mash a few more if you want a thicker bowl, but you can’t bring back the potato chunks once they’re gone.
Keep the simmer gentle after the soup comes to a boil. A steady, quiet simmer cooks the cubes through without roughing them up as they move around the pot.
Why Russets, Bacon Fat, and Sharp Cheddar Each Matter
- Russet potatoes — Their starchy flesh softens easily and helps thicken the broth when you mash some pieces. Peel them and cut the cubes evenly so they cook at about the same pace; very different-sized pieces leave you with a mix of firm and falling-apart potatoes.
- Bacon and its rendered fat — Chopped bacon gives the soup its smoky, salty topping, while the drippings carry that flavor into the onion base. Bacon quality matters most in the finished garnish, where crisp pieces stay distinct; there’s no need for an expensive variety.
- Yellow onion, butter, and flour — The onion brings a mellow savory base, butter rounds out the bacon fat, and flour helps give the broth a creamy consistency. Stir the flour constantly as it cooks so it doesn’t settle or brown unevenly.
- Chicken broth — Broth is the liquid the potatoes cook in, so its flavor carries through every bite. A familiar, everyday chicken broth works well here; the gradual whisking matters more than choosing a specialty broth.
- Heavy cream, sour cream, and sharp cheddar — Heavy cream softens the broth, sour cream brings tang, and sharp cheddar adds a pronounced cheesy note. Sharp cheddar gives more flavor than mild cheddar; shred it finely enough to stir in smoothly.
- Green onions — Their fresh, lightly sharp bite cuts through the creamy soup as a finishing garnish. Slice them thinly so they’re easy to pick up with the bacon and cheese.
Build the Bacon Base Before the Potatoes Go In
Render the Bacon Until Crisp
Cook the chopped bacon in a 5- to 6-quart Dutch oven over medium heat, stirring occasionally, until crisp, about 8 to 10 minutes. Transfer it to a paper towel-lined plate and leave 2 tablespoons of bacon fat in the pot. If the bacon is still pale and bendy, give it more time to crisp before taking it out. Keep the browned bits in the pot; they season the onion base.
Soften the Onion and Cook the Flour
Add the diced onion and butter to the bacon fat and cook over medium heat for 4 to 5 minutes, stirring, until the onion softens. It should look glossy and translucent at the edges, not browned. Sprinkle in the flour and stir constantly for 1 minute so it coats the onion and cooks evenly. If flour gathers in dry clumps, keep stirring before adding any broth.
Whisk in Broth and Simmer the Potatoes
Gradually whisk in the chicken broth until the mixture is smooth, then add the cubed potatoes, kosher salt, and black pepper. Bring the pot to a gentle boil, reduce the heat to maintain a simmer, and cook partially covered for 15 to 20 minutes. Check a few cubes with a fork; they should yield easily without disintegrating. If the pot is boiling hard, lower the heat so the potatoes stay intact.
Thicken, Finish, and Ladle
Mash some of the tender potatoes against the side of the pot, leaving plenty of chunks. Stir in the heavy cream and 1 cup of the cheddar, then remove the pot from the heat and stir in the sour cream and two-thirds of the bacon. Ladle the soup into bowls and finish with the remaining cheddar, bacon, and thinly sliced green onions. The remaining cheese and bacon go on at the end, where their texture stays easy to notice.
Three Small Changes for a Different Bowl
A chunkier, more rustic texture
Mash just a few potato cubes against the pot and leave the rest whole. The broth will be less thick, but you’ll get more distinct bites of potato in each spoonful.
Cheddar in every spoonful
Stir all of the cheddar into the soup instead of holding some back for garnish. You’ll get a more evenly cheesy broth, but give up the separate layer of cheese on top.
Keep more bacon crisp for the topping
Set aside more of the cooked bacon for the bowls and stir less into the soup. The bacon flavor will be concentrated in the garnish, with more crisp pieces against the creamy potatoes.
Storage and Reheating
- Refrigerator: Refrigerate in an airtight container for up to 3 to 4 days. The soup thickens as it chills, and the potatoes soften a little.
- Freezer: It can be frozen in airtight portions for up to 2 months, though the potatoes may turn mealy and the dairy may separate as it thaws. Thaw overnight in the refrigerator.
- Reheating: Warm on the stovetop over low heat, stirring often, until it reaches 165°F. Don’t let it boil; high heat can make the dairy separate and the potatoes break down further.
Questions That Come Up With This Potato Soup
Logan's Roadhouse Potato Soup
Ingredients
Equipment
Method
- Cook the bacon in a 5- to 6-quart Dutch oven over medium heat for 8 to 10 minutes, stirring occasionally, until crisp.
- Transfer the bacon to a paper towel-lined plate and leave 2 tablespoons of bacon fat in the pot.
- Add the onion and butter to the pot and cook over medium heat for 4 to 5 minutes, stirring, until the onion is softened.
- Sprinkle in the flour and cook, stirring constantly, for 1 minute.
- Gradually whisk in the chicken broth until smooth.
- Add the potatoes, salt, and pepper.
- Bring the soup to a gentle boil.
- Reduce the heat to maintain a simmer, then cook partially covered for 15 to 20 minutes, until the potatoes are fork-tender.
- Mash some of the potatoes against the side of the pot to thicken the soup, leaving plenty of chunks.
- Stir in the heavy cream and 1 cup of the cheddar.
- Remove the pot from the heat.
- Stir in the sour cream and two-thirds of the bacon.
- Ladle the soup into bowls.
- Top with the remaining cheddar, bacon, and green onions.
