Go Back

Logan's Roadhouse Potato Soup

Logan's Roadhouse potato soup is a creamy, chunky comfort soup made by cooking a buttery flour roux, simmering to thicken, then melting in cheddar and sour cream. Baked, scooped-and-diced russet potatoes add hearty bites, finished with bacon, extra cheese, and chives.
Print Recipe Pin Recipe
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
  

Potatoes
  • 4 russet potatoes baked, scooped and diced
Bacon
  • 8 strips bacon cooked and crumbled
Roux and liquids
  • 4 tbsp butter
  • 0.5 cup all-purpose flour
  • 4 cup whole milk
  • 1 cup chicken broth
Cheese and dairy
  • 1.5 cup shredded cheddar
  • 0.75 cup sour cream
Seasonings
  • 1 tsp salt
  • 0.5 tsp pepper
  • 0.5 tsp garlic powder
For serving
  • 0.25 cup sour cream for serving
  • 0.25 cup shredded cheddar extra, for serving
  • 2 strips bacon remaining, for serving
  • 1 tbsp chives for serving

Equipment

  • 1 Dutch oven

Method
 

Make the base
  1. Melt the butter in a large pot over medium heat, then whisk in the all-purpose flour and cook for 2 minutes, stirring until smooth and slightly thickened.
  2. Gradually whisk in the whole milk and chicken broth, then simmer until thickened for about 10 minutes while stirring constantly so it stays lump-free.
  3. Fold in the diced baked russet potatoes and mash some of the pieces into the soup to create a chunky, creamy texture.
Finish and season
  1. Stir in the shredded cheddar and sour cream until smooth, then season with salt, pepper, and garlic powder.
  2. Fold in half of the crumbled bacon, taste, and adjust seasoning if needed.
Serve
  1. Serve the soup in bowls topped with sour cream, extra shredded cheddar, the remaining bacon, and chives.

Notes

For the thick, steakhouse-style texture, whisk the milk into the flour gradually and keep the soup at a steady simmer (not a hard boil) while stirring continuously until it noticeably thickens. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of milk if needed. Freezing isn’t recommended because the dairy can break when thawed. For a lighter option, swap some of the whole milk for evaporated skim milk and use reduced-fat cheddar while still adding the sour cream.