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Logan's Roadhouse Potato Soup

Logan's Roadhouse potato soup is a thick, creamy American-style soup made with a roux base, tender mashed-and-chunked russet potatoes, and melted cheddar. Finished with sour cream, bacon, and chives for a steakhouse-style bowl that stays hearty.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 russet potatoes baked, scooped and diced
Bacon
  • 8 bacon cooked and crumbled
Roux base
  • 4 tbsp butter
  • 0.5 cup all-purpose flour use 1/2 cup
Creamy base
  • 4 cup whole milk
  • 1 cup chicken broth
Cheese and tang
  • 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
  • sour cream for serving
  • cheddar for serving
  • bacon remaining bacon for serving
  • chives for serving

Equipment

  • 1 Dutch oven

Method
 

Make the roux
  1. Melt the butter in a large pot over medium heat, then whisk in the flour and cook for 2 minutes, stirring until smooth and slightly thickened.
  2. Gradually whisk in the whole milk and chicken broth, then bring to a simmer and cook until thickened, about 10 minutes, stirring constantly.
Cook the potatoes and finish
  1. Fold in the diced baked potato flesh and mash some of it into the soup to thicken further.
  2. Stir in the shredded cheddar and sour cream until smooth, then season with salt, pepper, and garlic powder.
  3. Fold in half of the crumbled bacon, taste, and adjust seasoning as needed.
Serve
  1. Ladle the soup into bowls and top with sour cream, extra cheddar, the remaining bacon, and chives.

Notes

For the creamiest texture, simmer the dairy mixture until it coats the back of a spoon before adding potatoes, then mash a portion so you get both creamy and chunky bites. Refrigerate leftovers in an airtight container for up to 4 days; freeze up to 2 months (sour cream and milk may slightly change texture on reheating). For a lighter option, use reduced-fat milk and reduced-fat cheddar while keeping the roux method the same.