Logan’s Roadhouse Potato Soup Recipe

I’ve always loved potatoes—they’re the ultimate comfort food. One of my all-time favorites is potato soup, a quick and easy dish that my whole family enjoys.

Recently, during a busy weeknight visit to Logan’s Roadhouse, I was craving something hearty and spotted their potato soup on the menu. I decided to try it, and the flavor was absolutely amazing—rich, creamy, and perfectly seasoned.

I couldn’t stop thinking about it, so I decided to recreate the Logan’s Roadhouse Potato Soup Recipe at home.

How to Make Logan’s Roadhouse Potato Soup?

If you’re looking for a comforting, creamy, and rich potato soup that you can easily make at home, this Logan’s Roadhouse potato soup recipe is perfect for you. With just a few ingredients and simple steps, you’ll have a warm, delicious bowl of soup ready in no time.

Now, I’m excited to share this delicious recipe with you. Let’s get started!

What Is In Logan’s Roadhouse Potato Soup?

Here are the ingredients you’ll need to make Logan’s Roadhouse potato soup:

• 6 strips of bacon, chopped (cook 8 if you tend to snack!)
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 2 ½ cups chicken broth
• 2 cups whole milk (or half-and-half for a richer flavor)
• 1 teaspoon ground black pepper
• ½ teaspoon onion powder
• 1 tablespoon seasoned salt (adjust to taste)
• 4-5 medium russet potatoes, peeled and cubed (about ¼ inch)
• Pinch of thyme
• 2 cups shredded sharp cheddar cheese, divided
• 2 green onions, chopped (for garnish)
• Crispy potato skins (optional, for garnish)
• Parsley, for garnish

Recipe Substitutions

Sometimes you may need to swap out ingredients, and that’s totally okay. Here are some easy substitutions for Logan’s Roadhouse potato soup recipe:

1. Bacon: If you prefer a leaner option, use turkey bacon instead of regular bacon.
2. Whole Milk: You can use almond milk or any dairy-free alternative if you want a lighter, non-dairy version of this soup.
3. Cheddar Cheese: Dairy-free cheese works if you’re making a vegan version, or you can use Monterey Jack for a milder flavor.

Kitchen Tools Needed

• Large pot or Dutch oven
• Sharp knife
• Cutting board
• Wooden spoon
• Ladle
• Potato masher (optional)
• Air fryer (optional, for potato skins)

Step-by-Step Recipe Instructions

Step 1 | Cook the bacon

Start by cooking the chopped bacon in a large pot over medium heat until crispy. Remove the bacon, leaving about 2 tablespoons of bacon grease in the pot.

Step 2 | Sauté onions and garlic

Add the butter to the bacon grease. Once melted, add the chopped onions and minced garlic. Cook until the onions are soft and translucent, about 5 minutes.

Step 3 | Make the roux

Sprinkle in the flour and stir continuously for 2-3 minutes, until it starts to thicken.

Step 4 | Add liquids

Slowly pour in the chicken broth and milk, whisking constantly to prevent lumps. Let this simmer for about 5 minutes.

Step 5 | Season It

Add black pepper, onion powder, seasoned salt to the pot.

Step 6 | Add potatoes

Stir in the cubed potatoes and bring the soup to a boil. Add a pinch of thyme for brightness. Reduce the heat to medium and let it cook for 15-20 minutes, or until the potatoes are tender.

Step 7 | Mash or leave whole

For extra texture, lightly mash some of the potatoes in the pot, or leave them whole for chunkier bites.

Step 8 | Add cheese

Stir in 1 cup of shredded cheddar cheese until melted. The soup should turn a beautiful, rich yellow color.

Step 9 | Garnish

Ladle the soup into bowls and top with the remaining cheddar cheese, crispy bacon bits, chopped green onions, and crispy potato skins if desired.

Recipe Notes

• Don’t rush the roux: Stir the flour in slowly to prevent lumps, and whisk constantly when adding liquids.
• Texture control: Mashing some of the potatoes makes the soup thicker, but feel free to skip this if you prefer a chunky texture.
• Bacon prep: Fry extra bacon if you’re prone to snacking on it while cooking! Trust me, it disappears fast.
• Air fryer hack: Use your air fryer to crisp up potato skins with a bit of olive oil and salt for an extra crunchy topping.

Recipe Variations and Additions

Want to change things up? Try these ideas:

1. Loaded Baked Potato Soup: Add sour cream and chives on top for a loaded baked potato flavor.
2. Vegetarian Version: Skip the bacon and use vegetable broth instead of chicken broth.
3. Spicy Kick: Add a dash of cayenne pepper or some diced jalapeños for heat.
4. Cheesy Potato: Mix in different types of cheese like Gouda or Pepper Jack for a unique flavor.
5. Veggie Boost: Add diced carrots and celery with the onions for extra vegetables.

Serving Suggestion

This Logan’s Roadhouse potato soup is a meal on its own, but here are some great ways to serve it:

1. Bread Bowl: Serve the soup in a hollowed-out round bread loaf for a fun presentation.
2. Side Salad: Pair with a light green salad for a balanced meal.
3. Grilled Cheese: Serve with a grilled cheese sandwich for the ultimate comfort food combo.
4. Crusty Bread: Offer slices of crusty bread or garlic bread for dipping.
5. Croutons: Top with homemade or store-bought croutons for added crunch.

Storage & Reheating Tips

If you have leftovers, here’s how to store your Logan’s Roadhouse potato soup:

In the Fridge: Store the soup in an airtight container in the fridge for up to 3 days. Reheat it on the stove over medium heat.

In the Freezer: You can freeze the soup for up to 2 months. Let it cool completely before transferring it to a freezer-safe container. When ready to eat, thaw in the fridge overnight and reheat on the stove.

Reheating: Warm up on the stove over low heat, stirring occasionally. Add a splash of milk if it’s too thick.

Logan’s Roadhouse Potato Soup Recipe FAQs

1. Can I make this soup in a slow cooker?

Yes, you can. Cook the bacon first, then transfer everything to a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours until the potatoes are tender.

2. How do I make the soup thicker?

You can mash some of the potatoes to make the soup thicker or add more flour to the roux.

3. Can I use a different type of potato?

Yes, you can use Yukon Gold or red potatoes for a slightly different texture, but russet potatoes give the soup its classic creamy consistency.

4. Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth works well if you want to make the soup vegetarian.

5. How can I make the soup more flavorful?

Try adding fresh herbs like thyme, rosemary, or parsley for extra flavor. You can also sprinkle some paprika or smoked paprika for a smoky taste.

6. Can I use pre-cooked bacon?

Yes, you can. Just crumble the pre-cooked bacon and add it to the soup at the end as a garnish.

7. Can I freeze the soup with the cheese in it?

Yes, but the texture may change slightly when reheating. Stir the soup well after reheating to bring it back to its creamy consistency.

Continue to Content

Logan's Roadhouse Potato Soup Recipe

Yield: 4-6 Bowls

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Enjoy the rich, creamy taste of Logan’s Roadhouse potato soup with this easy-to-follow recipe. Perfect comfort food for your family, ready in just 45 minutes!

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Ingredients

• 6 strips of bacon, chopped (cook 8 if you tend to snack!)
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 2 ½ cups chicken broth
• 2 cups whole milk (or half-and-half for a richer flavor)
• 1 teaspoon ground black pepper
• ½ teaspoon onion powder
• 1 tablespoon seasoned salt (adjust to taste)
• 4-5 medium russet potatoes, peeled and cubed (about ¼ inch)
• Pinch of thyme
• 2 cups shredded sharp cheddar cheese, divided
• 2 green onions, chopped (for garnish)
• Crispy potato skins (optional, for garnish)
• Parsley, for garnish

Instructions

1. Cook the bacon: Start by cooking the chopped bacon in a large pot over medium heat until crispy. Remove the bacon, leaving about 2 tablespoons of bacon grease in the pot.
2. Sauté onions and garlic: Add the butter to the bacon grease. Once melted, add the chopped onions and minced garlic. Cook until the onions are soft and translucent, about 5 minutes.
3. Make the roux: Sprinkle in the flour and stir continuously for 2-3 minutes, until it starts to thicken.
4. Add liquids: Slowly pour in the chicken broth and milk, whisking constantly to prevent lumps. Let this simmer for about 5 minutes.
5. Season: Add black pepper, onion powder, seasoned salt to the pot.
6. Add potatoes: Stir in the cubed potatoes and bring the soup to a boil. Add a pinch of thyme for brightness. Reduce the heat to medium and let it cook for 15-20 minutes, or until the potatoes are tender.
7. Mash or leave whole: For extra texture, lightly mash some of the potatoes in the pot, or leave them whole for chunkier bites.
8. Add cheese: Stir in 1 cup of shredded cheddar cheese until melted. The soup should turn a beautiful, rich yellow color.
9. Garnish: Ladle the soup into bowls and top with the remaining cheddar cheese, crispy bacon bits, chopped green onions, and crispy potato skins if desired.
   

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 450Total Fat: 25gSodium: 980mgCarbohydrates: 40gFiber: 4g

Did you make this recipe?

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Conclusion

Logan’s Roadhouse potato soup is a comforting, delicious dish that’s perfect for a cozy meal at home. This recipe brings the same rich flavors you love from the restaurant right to your kitchen, and it’s so simple to make.

I hope you’ll try this recipe and enjoy it as much as I did. Don’t forget to share your cooking experience with us and follow us on Pinterest for more tasty recipes!