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Logan's Roadhouse Potato Soup

Logan's Roadhouse potato soup is made with a thick, creamy milk-and-broth roux, then mashed russet potatoes and melted cheddar for a chunky restaurant-style texture. Finish each bowl with a sour cream mound, crisp bacon, and fresh chives for that steakhouse look.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 large russet potatoes Baked, scooped and diced.
Bacon base
  • 8 strips bacon Cooked and crumbled.
Roux and dairy
  • 4 tbsp butter
  • 0.5 cup all-purpose flour Measured as 1/2 cup.
  • 4 cup whole milk
  • 1 cup chicken broth
  • 1.5 cup shredded cheddar
  • 0.75 cup sour cream
Seasonings
  • 1 tsp salt
  • 0.5 tsp pepper
  • 0.5 tsp garlic powder
Serving toppings
  • sour cream For serving (as needed).
  • shredded cheddar For serving (as needed).
  • bacon For serving (as needed, remaining bacon).
  • chives For serving (as needed).

Equipment

  • 1 Dutch oven

Method
 

Make the thick base
  1. Melt the butter in a large pot, then whisk in the flour and cook for 2 minutes. Keep whisking so the mixture turns smooth and lightly thickens.
  2. Gradually whisk in the whole milk and chicken broth, then simmer until thickened, about 10 minutes, stirring constantly. It should coat the back of a spoon.
Build the potato soup
  1. Fold in the diced baked potato flesh, then mash some of it into the soup for body. This keeps the soup chunky but creamy.
  2. Stir in the shredded cheddar and sour cream until smooth, then season with salt, pepper, and garlic powder. Continue stirring until everything is fully melted and blended.
Finish and serve
  1. Fold in half of the crumbled bacon, then taste and adjust seasoning. Add a bit more salt or pepper if needed.
  2. Serve in bowls topped with sour cream, extra cheddar, the remaining bacon, and chives. Let the toppings sink slightly into the hot soup before eating.

Notes

For the creamiest texture, simmer the dairy base until it visibly thickens before adding potatoes, and keep the heat at a steady simmer to prevent separation. Store leftovers in the refrigerator for up to 3 days; reheat gently on the stovetop, adding a splash of milk if needed. Freezing is not recommended because the sour cream and dairy can change texture after thawing. For a lighter option, swap whole milk for low-fat milk and use light sour cream (the soup will be slightly less rich but still creamy).