Baked Potato Soup from Logan's Roadhouse features a creamy blend of tender baked potatoes, sharp cheddar cheese, smoky bacon bits, and fresh scallions, all topped with a dollop of sour cream, delivering a rich and comforting flavor in every hearty spoonful.
Equipments
- Oven
- Baking sheet
- Aluminum foil
- Large pot
- Cutting board
- Chef’s knife
- Potato masher or immersion blender
- Wooden spoon or ladle
- Measuring cups
- Measuring spoons
- Skillet (for bacon)
- Slotted spoon (for bacon)
- Mixing bowls
- Whisk
- Soup bowls for serving
Ingredients
- 4 large russet potatoes
- 6 cups whole milk
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 8 slices bacon
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 scallions
- Salt
- Black pepper
Russet potatoes are essential for achieving the creamy texture in the soup, so choose large, firm ones without green spots. Whole milk contributes to the rich, smooth base, while sharp cheddar cheese adds a bold, tangy flavor that complements the smoky bacon bits perfectly. Use unsalted butter to control the saltiness and maintain balance, and fresh scallions bring a mild onion freshness that brightens the dish. Sour cream is best added as a topping to enhance creaminess without overpowering the main flavors. Your homemade Baked Potato Soup from Logan's Roadhouse copycat menu will capture the comforting and hearty taste found in the original recipe.
Instructions
- Preheat oven to 400°F (200°C).
- Pierce potatoes with a fork; wrap in aluminum foil.
- Bake potatoes on a baking sheet for 1 hour or until tender.
- While potatoes bake, cook bacon in skillet until crispy; drain on paper towels.
- Crumble cooked bacon and set aside.
- Chop scallions and set aside for garnish.
- When potatoes are cool enough to handle, peel and roughly mash or dice them.
- Melt butter in a large pot over medium heat.
- Whisk in flour; cook 1-2 minutes to form a roux.
- Slowly whisk in milk; bring to a gentle simmer.
- Stir in mashed potatoes; cook 5-10 minutes, stirring often.
- Add shredded cheddar cheese; stir until melted and smooth.
- Season with salt and black pepper to taste.
- Remove pot from heat; stir in sour cream.
- Ladle soup into bowls.
- Top each bowl with crumbled bacon, chopped scallions, extra cheese, and a dollop of sour cream.
- Serve hot.
Substitution
Baked Potato Soup from Logan's Roadhouse copycat menu relies on russet potatoes for their fluffy texture after baking, but you can substitute Yukon Gold potatoes for a slightly creamier consistency. Whole milk provides richness; however, half-and-half or heavy cream can be used to intensify the soup's creaminess if desired. Bacon imparts smoky flavor, yet smoked sausage or turkey bacon can be swapped in for a healthier or dietary-specific alternative. When shredding cheddar cheese, opt for sharp varieties to maintain the signature tangy taste, and fresh scallions are preferable, but chives or green onions serve as suitable replacements. Measuring ingredients accurately and using the recommended equipment ensures consistent texture and flavor in your homemade version.
Tips
Ensure potatoes are pierced multiple times before baking to allow steam to escape and avoid bursting in the oven. Use a potato masher or immersion blender for your desired soup texture, avoiding over-blending which can make the soup gluey. When making the roux, cook the flour and butter mixture long enough to remove the raw flour taste but avoid browning it. Always temper the milk slowly into the roux while whisking to prevent lumps and achieve a smooth, creamy base for your soup.
Nutritions
Baked Potato Soup from Logan's Roadhouse provides a balanced mix of macronutrients, with russet potatoes offering a good source of carbohydrates and fiber. The sharp cheddar cheese and sour cream contribute high-quality protein and calcium, while the bacon adds protein and a smoky flavor along with fat content. Whole milk enriches the soup with essential vitamins D and B12, promoting bone health and energy metabolism. Your meal delivers comfort and nutrition through this creamy blend, making it a satisfying choice for a hearty lunch or dinner.
Storage
Store leftover Baked Potato Soup in an airtight container and refrigerate promptly to maintain freshness and prevent spoilage. Consume within 3 to 4 days for optimal taste and safety. Before reheating, stir the soup and heat gently over medium heat to avoid curdling, ensuring your creamy blend stays smooth and delicious.
Variation or Alternatives
You can vary this Baked Potato Soup by substituting sharp cheddar with smoked gouda or gruyere for a different cheese profile. Swap bacon for diced ham or turkey bacon to accommodate dietary preferences while maintaining smoky flavor. For a creamier texture, use half-and-half or heavy cream instead of whole milk. Roasting garlic along with the potatoes adds a subtle depth of flavor that enhances the overall richness of your soup.
Allergies
Baked Potato Soup contains dairy products such as sharp cheddar cheese, sour cream, and whole milk, which can trigger allergic reactions in individuals with lactose intolerance or milk allergies. The soup also includes bacon, which may contain preservatives or additives that cause sensitivities in some people. If you have specific food allergies, carefully check the ingredients and consult with your healthcare provider before enjoying this dish.
Why this recipe?
Logan's Roadhouse Baked Potato Soup is favored for its creamy texture packed with hearty chunks of potatoes, crispy bacon bits, shredded cheddar cheese, and a rich blend of seasonings that deliver comforting and satisfying flavors. The soup's perfect balance of smoky, cheesy, and savory elements creates a mouthwatering experience that resonates with those seeking a warm and indulgent dish. Making a copycat version allows you to customize the ingredients, control the freshness, and enjoy this beloved recipe at a fraction of the cost. Your homemade soup replicates the signature taste of Logan's Roadhouse, making it a rewarding culinary project that delights family and friends.