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Logan's Roadhouse Potato Soup

Logan's Roadhouse potato soup is a creamy, bacon-topped soup made with russet potatoes, sharp cheddar, and sour cream. Simmer the potatoes until fork-tender, then mash some against the pot to thicken the broth while keeping plenty of chunks.
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Prep Time 20 minutes
Cook Time 32 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 730
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz bacon chopped
  • 1 yellow onion medium, diced
  • 2 tbsp butter
  • 0.33 cup all-purpose flour
  • 6 cup chicken broth
  • 2.5 lb russet potatoes peeled and cut into 1/2-inch cubes
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup heavy cream
  • 1.5 cup sharp cheddar cheese shredded, divided
  • 1 cup sour cream
  • 2 green onions thinly sliced

Equipment

  • 1 5- to 6-quart Dutch oven

Method
 

  1. Cook the bacon in a 5- to 6-quart Dutch oven over medium heat for 8 to 10 minutes, stirring occasionally, until crisp.
  2. Transfer the bacon to a paper towel-lined plate and leave 2 tablespoons of bacon fat in the pot.
  3. Add the onion and butter to the pot and cook over medium heat for 4 to 5 minutes, stirring, until the onion is softened.
  4. Sprinkle in the flour and cook, stirring constantly, for 1 minute.
  5. Gradually whisk in the chicken broth until smooth.
  6. Add the potatoes, salt, and pepper.
  7. Bring the soup to a gentle boil.
  8. Reduce the heat to maintain a simmer, then cook partially covered for 15 to 20 minutes, until the potatoes are fork-tender.
  9. Mash some of the potatoes against the side of the pot to thicken the soup, leaving plenty of chunks.
  10. Stir in the heavy cream and 1 cup of the cheddar.
  11. Remove the pot from the heat.
  12. Stir in the sour cream and two-thirds of the bacon.
  13. Ladle the soup into bowls.
  14. Top with the remaining cheddar, bacon, and green onions.

Notes

Mash only some of the potatoes against the pot so the soup thickens while retaining plenty of chunks. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the dairy can separate. For a lighter option, substitute half-and-half for the heavy cream.