Logan's Roadhouse Potato Soup Recipe – Easy, Creamy & Authentic
Ingredients
Directions / Instructions
Why You'll Love This Logan's Roadhouse Potato Soup
If you've ever started your meal at Logan's Roadhouse with a bowl of their famous potato soup, you know exactly why it's so popular. Thick, creamy, buttery, and packed with chunks of tender potatoes, crispy bacon, cheddar cheese, and green onions, it's the ultimate comfort food. This homemade copycat recipe recreates that rich steakhouse flavor using simple pantry ingredients and comes together in about 45 minutes.
The soup begins with a classic butter and flour roux before whole milk, chicken broth, and heavy cream create an incredibly velvety base. Fresh potatoes cook until perfectly tender while sharp cheddar melts into the broth for rich cheesy goodness. Finished with crispy bacon and fresh green onions, every spoonful is hearty enough to serve as a complete meal.
Ingredients
- 6 medium Russet potatoes, peeled and diced
- 6 slices thick-cut bacon, cooked and crumbled
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 cups freshly shredded sharp cheddar cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 green onions, sliced
- Sour cream for garnish (optional)
Instructions
1. Cook the Bacon
Cook the bacon until crispy. Transfer to a paper towel-lined plate, crumble, and reserve about one tablespoon of the bacon grease.
2. Sauté the Aromatics
In a large Dutch oven, melt the butter with the reserved bacon grease. Add the onion and cook for 4 to 5 minutes until softened. Stir in the garlic and cook for another minute.
3. Make the Roux
Whisk in the flour and cook for 2 minutes, stirring constantly until lightly golden.
4. Add the Liquids
Slowly whisk in the chicken broth, followed by the milk and heavy cream until completely smooth.
5. Cook the Potatoes
Add the diced potatoes, garlic powder, onion powder, smoked paprika, salt, and pepper. Simmer for 20 to 25 minutes until the potatoes are fork-tender.
6. Mash Slightly
Lightly mash about one-third of the potatoes using a potato masher to naturally thicken the soup while leaving plenty of chunks.
7. Add the Cheese
Reduce the heat to low and gradually stir in the shredded cheddar until fully melted and smooth.
8. Finish and Serve
Stir in half of the bacon. Ladle into bowls and garnish with the remaining bacon, green onions, extra cheddar cheese, and a dollop of sour cream if desired.
Expert Tips
Use freshly shredded cheddar instead of pre-shredded cheese for the smoothest texture. Russet potatoes create the creamiest soup because they naturally break down while cooking. Avoid boiling after adding the cheese, as high heat can cause the dairy to separate. Slightly mashing the potatoes thickens the soup naturally without needing extra flour or cornstarch.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat while stirring occasionally. Add a splash of milk or broth if the soup thickens too much during storage. Freeze without the cheese if making ahead for best results, then stir in freshly shredded cheese after reheating.
Serving Suggestions
Serve with warm dinner rolls, buttery Texas toast, garlic bread, biscuits, Caesar salad, grilled steak, fried chicken, BBQ ribs, or roasted vegetables. It's also delicious topped with extra cheddar cheese, chopped chives, jalapeños, or crispy fried onions.
Variations
Add diced ham, smoked sausage, shredded rotisserie chicken, or pulled pork for extra protein. Swap cheddar for Colby Jack, Monterey Jack, smoked Gouda, or Pepper Jack for different flavor profiles. Stir in broccoli, corn, or roasted cauliflower to make the soup even heartier, or add cayenne pepper or hot sauce for a spicy kick.
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