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Logan's Roadhouse Potato Soup

Logan's Roadhouse potato soup is a thick, creamy restaurant-style soup made with a roux, whole milk, and chunky baked russet potatoes. Stir in cheddar and sour cream for a smooth, tangy base, then fold in crisp bacon and serve with 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: 545
Ingredients Equipment Method Notes

Ingredients
  

Soup base and seasonings
  • 4 large russet potatoes Baked, scooped and diced
  • 8 strip bacon Cooked and crumbled
  • 4 tbsp butter
  • 0.5 cup all-purpose flour Creates the roux
  • 4 cup whole milk
  • 1 cup chicken broth
  • 1 tsp salt
  • 0.5 tsp pepper
  • 0.5 tsp garlic powder
  • 1.5 cup shredded cheddar
  • 0.75 cup sour cream
  • sour cream For serving
  • cheddar For serving
  • bacon For serving
  • chives For serving

Equipment

  • 1 Dutch oven

Method
 

Make the roux
  1. Melt butter in a large pot over medium heat, then whisk in all-purpose flour and cook for 2 minutes to remove the raw flour taste.
  2. Whisk in whole milk and chicken broth gradually, keeping the mixture smooth and lump-free.
Thicken and add potato
  1. Simmer the mixture over medium heat until thickened, about 10 minutes, stirring constantly so it doesn’t scorch.
  2. Fold in diced baked potato flesh, then mash some of it into the soup to thicken with chunks.
Finish creamy and bacon-forward
  1. Stir in shredded cheddar and sour cream until smooth and fully melted.
  2. Season with salt, pepper, and garlic powder, then stir well.
  3. Fold in half the crumbled bacon, then taste and adjust seasoning if needed.
Serve
  1. Ladle the soup into bowls and top each with sour cream, extra cheddar, remaining bacon, and chives.

Notes

For the best texture, bake russet potatoes until the flesh is soft, then scoop and dice while warm so it folds in easily; for storage, refrigerate in an airtight container up to 3 days and reheat gently on the stovetop (add a splash of milk if too thick). Freezer: no, dairy-based soups can separate. Dietary swap: use turkey bacon and substitute part-skim milk if you want a lighter version without changing the method.