Go Back

Logan's Roadhouse Potato Soup

Logan's Roadhouse potato soup is a thick, creamy, restaurant-style soup made with a roux base, mashed baked potatoes, and melty cheddar. Finished with sour cream, crispy bacon, and chives for a hearty bowl of comfort.
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: 690
Ingredients Equipment Method Notes

Ingredients
  

Baked russet potatoes
  • 4 russet potatoes Bake until tender; scoop flesh and dice.
Bacon
  • 8 strips bacon Cook until crisp; crumble.
Roux base
  • 4 tbsp butter
  • 0.5 cup all-purpose flour Use to thicken the soup (whisk to form a smooth roux).
  • 4 cup whole milk
  • 1 cup chicken broth
Cheddar and sour cream
  • 1.5 cup shredded cheddar
  • 0.75 cup sour cream Add off-heat if needed to keep it silky.
Seasonings
  • 1 tsp salt
  • 0.5 tsp pepper
  • 0.5 tsp garlic powder
For serving
  • 1 none sour cream Top each bowl.
  • 1 none shredded cheddar Extra topping.
  • 1 none bacon Use remaining crumbled bacon.
  • 1 none chives Finish with chopped chives.

Equipment

  • 1 Dutch oven

Method
 

Make the base
  1. Melt the butter in a large pot over medium heat, then whisk in the flour and cook for 2 minutes, until smooth and lightly thickened.
  2. Gradually whisk in the whole milk and chicken broth, then simmer until thickened for about 10 minutes, stirring constantly so the sauce stays silky.
Add potatoes and mash
  1. Fold in the diced baked potato flesh and mash some of it into the soup to create a chunky, creamy texture.
Finish with cheddar and seasoning
  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 and taste, adjusting seasoning if needed.
Serve
  1. Ladle into bowls and top with sour cream, extra cheddar, the remaining bacon, and chives.

Notes

Pro tip: when simmering after adding milk, keep the heat at a gentle simmer and stir constantly to prevent scorching and to keep the roux smooth. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove with a splash of milk if needed. Freezing isn’t recommended because dairy soups can separate after thawing. Dietary swap: use reduced-fat or lactose-free milk and sour cream for a lighter version while keeping the same thick, creamy texture.