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Logan's Roadhouse Potato Soup

Logan's Roadhouse potato soup is a thick, creamy main dish made with a roux-based milk-and-broth simmer and plenty of chunky baked russet potato. Stir in cheddar and sour cream for a smooth, restaurant-style texture, then finish with bacon and 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 large russet potatoes Baked, scooped and diced
  • 1 baked potato flesh Use the scooped potato flesh for mashing and folding into the soup
Bacon
  • 8 strips bacon Cooked and crumbled
Soup base
  • 4 tbsp butter
  • 0.5 cup all-purpose flour For the roux
  • 4 cup whole milk
  • 1 cup chicken broth
Cheddar sour cream
  • 1.5 cup shredded cheddar
  • 0.75 cup sour cream
  • 1 tsp salt
  • 0.5 tsp pepper
  • 0.5 tsp garlic powder
For serving
  • 0.5 cup sour cream For topping
  • 1 cup shredded cheddar For topping
  • 0.25 cup bacon Reserved crumbled bacon for topping
  • 1 tbsp chives For topping

Equipment

  • 1 Dutch oven

Method
 

Make the roux and simmer
  1. Melt the butter in a large pot over medium heat, then whisk in the flour and cook for 2 minutes while it turns smooth and lightly golden.
  2. Gradually whisk in the milk and chicken broth, then bring to a simmer and cook for 10 minutes until thickened, stirring constantly to prevent lumps.
Add potatoes and mash
  1. Fold in the diced baked potato flesh and mash some of the potatoes into the soup to create chunky creaminess.
Finish with cheese and seasonings
  1. Stir in the shredded cheddar and sour cream until smooth, then season with the salt, pepper, and garlic powder.
  2. Fold in half of the crumbled bacon and taste, adjusting seasoning as needed.
Serve
  1. Ladle the soup into bowls and top each with additional sour cream, extra cheddar, the remaining bacon, and chives.

Notes

Pro tip: for the best thick texture, fully bake the russet potatoes until tender before scooping, then dice while warm and mash a portion right after folding them in. Store leftovers covered in the refrigerator up to 4 days; reheat gently on the stovetop, adding a splash of milk if it thickens. Freezing is not recommended because sour cream can change texture after thawing. Dietary swap: substitute whole milk with lactose-free milk and use lactose-free cheddar and sour cream if you need to avoid lactose.