Logan’s Roadhouse Potato Soup Recipe – Easy, Creamy & Authentic

When I was little, I lived in Alabama with my parents. Near our house, there was a Logan’s Roadhouse, and on many weekdays, my mom, dad, and I went there and tried many dishes. One dish showed up on our table every cold season: their warm potato soup. My mom loved it, and I grew to love it too while sitting beside her.

About 15 years later, my dad moved us to California, and we could not find a Logan’s Roadhouse near us. We tried many places and tried their potato soup, but none had that same rich taste. Logan’s soup had a smooth, warm flavor that felt just right.

So I needed to learn the copycat Logan’s Roadhouse Potato Soup Recipe. With my mom’s help and lots of research, I finally recreated this soup at home. Now I can share a way that gives you the authentic Logan’s Roadhouse feel in every spoon.

What Makes Logan’s Roadhouse Potato Soup So Special?

This soup has a rich, creamy base that warms you up from the inside. The bacon adds a smoky touch that blends perfectly with the soft potatoes.

What I love most is the balance between thick and chunky textures. You get smooth, velvety bites mixed with tender potato pieces. The sour cream brings a mild tang that brightens each spoonful.

The ancho chili powder gives a gentle warmth without being too spicy. It’s comfort food at its best.

When you make this at home, you’ll see why my mom and I couldn’t stop thinking about it for all those years.

Ingredients for Logan’s Roadhouse Copycat Potato Soup

Gold Potatoes (2 ½ lbs, peeled and diced): Gold potatoes have a buttery, smooth texture when cooked. They hold their shape well and don’t get mushy. If you can’t find gold potatoes, you can use Yukon Gold or regular russet potatoes instead.

Bacon (6 strips, uncooked, cut into small pieces): Bacon adds a smoky, salty flavor to the soup. The grease from cooking bacon becomes the base for the entire recipe. You can use turkey bacon if you want a lighter option.

Butter (3 Tablespoons): Butter adds richness and helps cook the onions until soft. You can use salted or unsalted butter based on what you have.

All-Purpose Flour (⅓ cup): Flour thickens the soup and helps create that creamy base. It blends with the butter and creates a smooth mixture. There’s no substitute that works as well for this recipe.

Yellow Onion (1 medium, chopped): Onion adds a mild, sweet flavor once cooked. It builds the base of the soup along with garlic. You can use white onion if you don’t have yellow.

Garlic (3 large cloves, minced): Garlic brings a warm, strong flavor that makes the soup more flavorful. Fresh garlic works best, but you can use ½ teaspoon of garlic powder if needed.

Chicken Broth (4 cups): Chicken broth gives the soup its savory liquid base. Use low-sodium broth so you can control the salt level. Vegetable broth works too if you want a lighter taste.

Milk (2 cups): Milk makes the soup creamy without being too thick. Whole milk works best, but you can use 2% milk if that’s what you have.

Heavy Cream (⅔ cup): Heavy cream adds extra richness and a silky texture. It makes the soup feel more indulgent. You can replace it with half-and-half if you want fewer calories.

Salt (1 ½ teaspoons): Salt brings out all the other flavors in the soup. Add it slowly and taste as you go.

Ground Pepper (1 teaspoon): Pepper adds a bit of heat and depth. Black pepper works perfectly here.

Ancho Chili Powder (¼–½ teaspoon): This gives the soup a subtle, warm spice without making it hot. Start with ¼ teaspoon and add more if you like a little kick. Regular chili powder can work, but ancho is milder and smokier.

Sour Cream (⅔ cup): Sour cream makes the soup tangy and extra creamy. It balances the richness of the cream and bacon. Greek yogurt can be used as a substitute.

Optional Toppings: Shredded cheddar cheese, chives, extra bacon, or more sour cream can be added on top for extra texture and flavor.

Essential Kitchen Equipment

1. Large Pot – deep base, steady heat
2. Cutting Board – safe place for chopping
3. Sharp Knife – clean cuts on potatoes and onion
4. Wooden Spoon – gentle stirring
5. Measuring Cups – for liquids and dry items
6. Measuring Spoons – for spices and butter
7. Immersion Blender – blends half the soup in the pot
8. Regular Blender (optional) – for blending portions if immersion blender is not available
9. Paper Towels – for draining cooked bacon

Step-by-Step Instructions: How to Make Logan’s Roadhouse Potato Soup

1. Prepare the Pot and Bacon: Place a large pot on the stove. Set the heat to medium. Add the bacon pieces to the pot. Let them cook until firm and crisp. Stir lightly so the pieces do not burn. When done, scoop the bacon out and place it on a paper towel. Leave the bacon grease in the pot. This grease helps flavor the soup.

2. Cook the Onion in Butter: Add the butter to the warm bacon grease. Once the butter melts, pour in the chopped onion. Cook the onion until soft and lightly see-through. Keep stirring so it does not brown too quickly.

3. Add the Garlic: Sprinkle the minced garlic into the pot. Stir it well. Cook for about 30 seconds until it smells warm and strong. Garlic cooks fast, so keep stirring.

4. Add the Flour: Dust the flour over the onion and garlic mixture. Stir with a wooden spoon until the flour blends smoothly. The mixture may look thick. This step helps the soup become creamy later.

5. Add the Potatoes: Pour the diced gold potatoes into the pot. Stir everything so the potatoes mix with the onion mixture.

6. Add the Broth, Milk, and Cream: Pour in the chicken broth, then the milk, then the heavy cream. Stir slowly. Make sure the potatoes are fully covered with liquid.

7. Add the Spices: Sprinkle in the salt, pepper, and a small amount of ancho chili powder. Stir the pot to spread the spices evenly through the soup.

8. Bring the Soup to a Boil: Turn the heat up slightly until the liquid begins to bubble. Stir from time to time so nothing sticks to the bottom. Cook until the potatoes are soft when poked with a fork. This may take about 10 minutes.

9. Reduce Heat and Simmer: Lower the heat to a slow simmer. Let the soup cook gently for about 30 minutes. This helps the potatoes soften more and deepens the flavor.

10. Blend Half the Soup: Place an immersion blender into the pot and blend about half the soup. Blend in short bursts so the soup stays safe inside the pot. This gives the soup a thick base while keeping some chunks for texture. If using a regular blender, scoop out half the soup, blend it, then pour it back into the pot.

11. Add Sour Cream and Bacon: Add the sour cream and the cooked bacon pieces into the pot. Stir until the sour cream melts and blends with the soup.

12. Simmer One More Time: Let the soup simmer for about 15 more minutes. This helps all flavors come together.

13. Ready to Serve: Scoop the soup into bowls and add toppings such as cheese, extra bacon, sour cream, or chives.

Tips for Making Perfect Logan’s Roadhouse Potato Soup

Don’t Skip the Bacon Grease

The bacon grease is what gives this soup its smoky, deep flavor. Some people want to drain it all out, but that’s a mistake. Keep it in the pot and cook your onions in it.

Watch Your Heat Level

Cooking on too high heat can burn the flour or onions. Keep your burner on medium or medium-low. This keeps everything cooking evenly without sticking.

Blend Carefully

When you blend hot soup, steam can build up and cause splatters. Always blend in short bursts. If using a regular blender, leave the lid slightly open and cover it with a towel.

Taste Before Adding More Salt

Bacon and chicken broth already have salt in them. Taste the soup before adding extra salt at the end. You can always add more, but you can’t take it out.

Let It Rest Before Serving

After you finish cooking, let the soup sit for 5 minutes before serving. This lets the flavors settle and makes the soup even creamier.

Troubleshooting: Soup Too Thin

If your soup is too watery, let it simmer longer without a lid. The liquid will reduce and thicken naturally. You can also blend more of the potatoes to thicken it faster.

Troubleshooting: Soup Too Thick

If your soup gets too thick, add more chicken broth or milk a little bit at a time. Stir well and heat it back up.

Common Mistake: Adding Sour Cream Too Early

Sour cream should go in near the end, not during the boiling stage. Adding it too early can cause it to curdle and look lumpy.

What to Serve with Logan’s Roadhouse Potato Soup

When I order this soup at Logan’s Roadhouse, they serve it in a big bowl with a basket of warm rolls on the side. You should do the same at your place. I love dipping crusty bread into the creamy soup. Sourdough bread, cornbread, or buttery biscuits all work beautifully.

You can also serve this soup with a simple green salad. The fresh lettuce and tangy dressing cut through the heaviness of the cream. I like adding cherry tomatoes and cucumbers to my salad for extra crunch. A Caesar salad pairs well because the garlicky dressing complements the soup’s flavors.

For a bigger meal, serve the soup alongside a grilled cheese sandwich. The melted cheese and toasted bread turn this into a complete comfort food experience.

You could also add roasted vegetables like carrots or green beans on the side.

Storage, Freezing & Reheating Tips

1. How to Store Potato Soup Properly: Let the soup cool first. Then, put it in a container with a lid. It will keep in the refrigerator for up to 4 days.

2. Freezer Tips: You can freeze this soup. Use a freezer-safe container and leave some space at the top. It stays good for about 2 months. Thaw it in the fridge before reheating.

3. Best Reheating Methods: Warm the soup on the stove over low heat. Stir it often. If it is too thick, mix in a splash of milk or broth. You can also use a microwave. Heat it in short bursts and stir each time.

This Logan’s Roadhouse Potato Soup Recipe brings back warm memories for me. I hope it becomes a favorite for you, too.

Its creamy, comforting flavor is just what you need on a cool day.