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Logan's Roadhouse Potato Soup

Logan's Roadhouse potato soup is a thick, creamy, restaurant-style soup made with baked scooped russet potatoes and a buttery flour-milk base. Stir in cheddar and sour cream until smooth, then finish with bacon and chives for chunky comfort in every spoonful.
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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
  

Russet potatoes
  • 4 large russet potatoes, baked, scooped and diced
Bacon
  • 8 strips bacon, cooked and crumbled
Butter
  • 4 tbsp butter
Flour
  • 0.5 cup all-purpose flour
Milk
  • 4 cup whole milk
Chicken broth
  • 1 cup chicken broth
Cheddar
  • 1.5 cup shredded cheddar
Sour cream
  • 0.75 cup sour cream
Salt
  • 1 tsp salt
Pepper
  • 0.5 tsp pepper
Garlic powder
  • 0.5 tsp garlic powder
Toppings
  • 1 Sour cream, cheddar, bacon, and chives for serving

Equipment

  • 1 Dutch oven

Method
 

Make the thick base
  1. Melt the butter in a large pot over medium heat, then whisk in the all-purpose flour and cook for 2 minutes, stirring to prevent browning.
  2. Gradually whisk in the whole milk and chicken broth, then simmer until thickened for about 10 minutes while stirring constantly so it stays smooth.
Add potatoes and flavor
  1. Fold in the diced baked potato flesh, then mash some of it into the soup to create a chunky, creamy texture.
  2. Stir in the shredded cheddar and sour cream until smooth, then season with salt, pepper, and garlic powder.
Finish and serve
  1. Fold in half of the crumbled bacon, then taste and adjust seasoning as needed.
  2. Serve in bowls topped with sour cream, extra cheddar, the remaining bacon, and chives.

Notes

Pro tip: whisking the milk and broth in gradually helps prevent lumps before the flour thickens. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently over low heat, adding a splash of milk if needed. Freezing is not recommended because the dairy can break, but you can make it dairy-light by swapping in evaporated skim milk and using reduced-fat cheddar and sour cream.