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This creamy potato soup for one is made from scratch with one russet potato, sharp cheddar, and crispy bacon. It cooks in one saucepan in 30 minutes and makes a single hearty bowl.
Featured Comment
“I’ve used this recipe several times and it comes out great every time.”
– Jennie
Quick Look
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Equipment: 2-quart saucepan
Cook Method: Stovetop
Servings: 1
Difficulty: Easy
Flavor Profile: Rich and creamy, with sharp cheddar and smoky bacon in every spoonful.
One potato is all it takes to make a potato soup for one that eats like a loaded baked potato.
Why You’ll Love This Single Serving Potato Soup
This single serving potato soup is one of the easiest soups I make, and it starts with a single medium russet, about a cup and a half once it’s cubed.
Everything happens in one saucepan. You crisp the bacon first, then soften the onion and garlic in the drippings, so the smoky flavor works through the whole bowl. The cubed potato simmers in broth until it’s tender, a whisk of milk and flour thickens it, and the cheddar melts in off the heat.
It turns creamy without a pour of heavy cream. The russet is starchy, so its pieces soften and give the soup body, and the milk keeps it rich without weighing it down.
If you’re looking for more single serving soup recipes, try my clam chowder for one, cheeseburger soup for one, or zuppa toscana for one. All three are built on potatoes and made for a single serving.
Ingredients
Here’s what goes into this single serve potato soup. It’s a short list of everyday ingredients, and if you have anything left over, our Leftover Ingredients Recipe Finder will point you to a recipe for it.
Bacon: Bacon brings the smoky, salty flavor. Center-cut is a bit leaner if you prefer it, but any bacon works. Use extra bacon in our pasta carbonara for one or single serve crustless quiche lorraine.
Onion and garlic: These build the savory base of the soup. Cooked low and slow, they sweeten and lose their raw edge.
Chicken broth: Broth is the body of the soup. Reach for low-sodium so you control the salt, since the bacon and cheese add salty flavors. For a vegetarian potato soup, use vegetable broth and leave out the bacon. Leftover broth is good in chicken marsala for one or minestrone soup for one.
Russet potato: One medium russet is what you need, about a cup and a half peeled and cubed, or roughly 250 grams. I call for russet because it’s the starchier potato and gives the soup its body. Yukon Gold works too and holds its shape a little more for a firmer bite. Extra potatoes go nicely in our twice baked potato casserole for one.
Salt and pepper: These season the soup. Add the salt gradually and taste as you go, since the bacon and cheese carry salt of their own.
Milk: Milk is the creamy base. Whisked with a little flour, it thickens the broth into something smooth and rich. Any milk works, from skim to whole, and the higher the fat the richer the bowl. Half and half makes it richer still, while almond or soy keep the soup dairy-free.
Flour: A little flour, whisked into the milk first so it doesn’t clump, thickens the soup enough to coat the spoon. Cornstarch is a gluten-free swap.
Cheddar: Stir the cheddar in after the pot comes off the heat, and it melts into the soup for a sharp, tangy finish. Sharp cheddar gives the most flavor, though any melting cheese works. Off the heat is the trick, since too much direct heat can turn the cheese grainy. Use leftover cheese in our small batch cheddar biscuits.
Recipe Variations
There are a few easy ways to change this small batch potato soup, whether you’re after a different flavor or a bigger batch.
Loaded Baked Potato Soup for One
Top the bowl like a loaded baked potato: a spoonful of sour cream, 1 tablespoon sliced green onion, and an extra tablespoon each of shredded cheddar and crumbled bacon.
Ham and Potato Soup for One
Stir in ¼ cup diced cooked ham along with the potato for a meatier bowl. It’s a good way to use up leftover ham.
Vegetarian Potato Soup
Use vegetable broth in place of the chicken broth and leave out the bacon. To keep some of the smoky flavor the bacon adds, stir in ⅛ teaspoon smoked paprika.
Potato Soup for Two
Double every ingredient and cook it in a larger saucepan, about 3 quarts, so it has room. The cooking time stays about the same.
How To Make Potato Soup For One
This is a one pot potato soup, so everything cooks in the same saucepan. See the recipe box below for ingredient amounts and full instructions.
- Cook the bacon: Cook the bacon in a 2-quart saucepan over medium heat until it’s crisp, about 5 minutes. Move it to a paper-towel-lined plate, and once it’s cool enough to handle, crumble it.
- Cook the onion and garlic: Add the chopped onion and garlic to the bacon drippings and cook over medium heat until the onion softens, about 3 minutes.
- Simmer the potato: Add the broth, cubed potato, salt, and pepper. Bring it to a boil, then lower the heat and simmer until the potato is fork-tender, about 10 minutes.
- Thicken and finish: Whisk the milk and flour in a small bowl until smooth, then stir it into the soup. Bring it back to a gentle boil and cook, stirring often, until it thickens enough to coat the back of a spoon, about 2 minutes. Take the pan off the heat and stir in the cheddar until it melts.
Expert Tips
Add the cheese off the heat: Take the pan off the burner before you stir in the cheddar, and grate it fresh from a block. Cheese turns grainy over high heat, and pre-shredded cheese has a coating that keeps it from melting cleanly.
Blend a little for a thicker soup: For a creamier, thicker bowl, blend part of the soup with an immersion blender and leave the rest chunky. A few pulses does it.
Go easy on the salt: The bacon, broth, and cheese all bring salt of their own, so use low-sodium broth and wait until the end to add more to taste.
Cut the potato into even cubes: Aim for pieces about half an inch and all the same size, so they cook at the same rate and turn tender in about 10 minutes.
Troubleshooting
If your potato soup didn’t turn out quite how you wanted, here’s how to correct it.
How do I thicken potato soup that’s too thin?
To thicken potato soup that’s too thin, mash some of the cooked potato against the side of the pan, or simmer the soup uncovered for a few more minutes. The mashed potato releases starch that thickens the broth, and simmering cooks off the extra liquid. An immersion blender works too, but stop early, since over-blending can turn the soup gummy.
How do I thin potato soup that’s too thick?
To thin potato soup that’s too thick, stir in a splash of warm broth or milk until it loosens to the texture you want. Add it a little at a time so you don’t overshoot, and taste for salt afterward, since more liquid can mute the seasoning.
What do I do if my potato soup is too salty?
To fix potato soup that’s too salty, stir in a splash of unsalted broth, milk, or water to dilute it. The bacon, broth, and cheese each bring salt, so it adds up fast. Next time, use low-sodium broth and wait until the end to add any of your own.
Why are my potatoes still hard?
Potatoes stay hard when they haven’t simmered long enough or were cut unevenly. Keep cooking until a fork slides through easily, usually around 10 minutes, and cut the potato into even half-inch cubes so every piece gets tender at the same time.
What To Serve With Potato Soup
A few simple sides turn this single serving potato soup into a full meal:
- Small Loaf French Bread for dipping.
- Italian Chopped Salad for something fresh alongside.
- Small Batch Butter Swim Biscuits to sop up the last of the bowl.
- Small Batch Chicken Tenders to make it a heartier meal.
Frequently Asked Questions
Potato soup doesn’t freeze well, because the milk separates and the potato turns grainy once it’s thawed. Since this recipe makes a single serving, it’s best made fresh and eaten right away.
Potato soup doesn’t need heavy cream. This one gets its creamy texture from milk whisked with a little flour. The starch from the potato adds body too, so the bowl is rich without the weight of cream.
Leftover potato soup keeps in an airtight container in the refrigerator for 1 to 2 days. Reheat it gently on the stove or in the microwave, and stir in a splash of broth or milk if it has thickened.
Canned potatoes work in this soup; drain them first and add them with the broth. Since they’re already cooked, simmer just until heated through rather than the full 10 minutes.
Potato soup is still good without cheese; just leave the cheddar out. The bowl will be a little less rich, but the potato, bacon, and broth carry plenty of flavor on their own.
Bacon can be swapped for sliced kielbasa, diced ham, or pancetta, or left out altogether. If you leave it out, cook the onion and garlic in a little olive oil in place of the drippings.
This potato soup isn’t gluten-free as written, since a little all-purpose flour thickens it. To make it gluten-free, swap the flour for an equal amount of cornstarch, whisked into the milk the same way.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving potato soup recipe please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Potato Soup For One
Equipment
Ingredients
- 1 slice bacon
- ½ cup chopped onions
- 1 clove garlic
- 1 cup low sodium chicken broth
- 1 medium russet potato – peeled and cubed (about 1.5 cups cubed/250 grams)
- ½ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
- ½ cup 1% milk or use 2%, whole, half & half, almond or soy milk instead
- 1 teaspoon all purpose flour
- ¼ cup shredded cheddar cheese
Instructions
- Cook the bacon in a 2-quart saucepan over medium heat until crisp, about 5 minutes. Transfer it to a paper-towel-lined plate to drain.
- Add the onion and garlic to the bacon drippings and cook over medium heat until the onion softens, about 3 minutes.
- Add the broth, cubed potato, salt, and pepper. Bring to a boil, then reduce the heat and simmer until the potato is fork-tender, about 10 minutes.
- Whisk the milk and flour in a small bowl until smooth.
- Stir the milk mixture into the soup, return it to a gentle boil, and cook, stirring often, until it thickens enough to coat the back of a spoon, about 2 minutes.
- Take the saucepan off the heat and stir in the cheddar until it melts.
- Crumble the drained bacon. Pour the soup into a bowl, top with the bacon, and serve right away.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
It was very good. It didn’t seem to be thickening sufficiently, so I used my immersion blender for a little bit and I liked the result.
I used a pinch of thyme, but next time I’ll use more, and a bit more Consome.
But there will definitely be a next time – easy, tasty and healthy, what’s not to love? Another hit! 😊
The immersion blender is a great trick for thickening it up. So glad this was another hit!
I really loved this recipe. Delish, simple, and just the right size. Thanks for all your recipes.
I’m so happy you enjoyed it!
I made this with the suggestion of adding a can of clams to make it chowder style. I’ve been wanting to try making chowder and your recipe is great. I love that I can make it for myself since I’m the only one in my family that likes chowder. I can’t wait to try other recipes.
Thank you so much! Adding clams to make it a chowder is such a great idea, and it’s wonderful that you can make exactly what you love without anyone else having to enjoy it too. Welcome to the site!
I know it’s been very hot where I live, but I had a potato that was just sitting there. The recipe comes together easily, tastes great, and no leftovers!
So glad you enjoyed it! It’s the perfect way to use up that potato without ending up with extras.
Thank you for making this recipe without a heavy dose of cream. I have my own recipe but yours is much more flavorful. I love soups with French baguettes, tomorrow I am going to make your split pea soup. Thanks again, Joanie!
I’m so happy to know you enjoyed it!
I love your recipes and I have your cookbook. Going to make this soup this week!
Carol
Love it! I doubled it and added a pinch of thyme. Easy to make and tastes great. I can’t wait to try some of your other recipes.
I’m so happy you loved the soup! A pinch of thyme sounds like a wonderful addition, and I hope you find many more recipes to enjoy.
lots of flavor and just the right amount!
Made this as written. Delicious! A real keeper.
Thank you for creating these reduced portion recipes.
I’m so glad you enjoyed it and that it’s a keeper for you! It means so much to know the reduced portion recipes are helpful.
Hi, This recipe looks delicious but before I make it, I’d like to ask if there’s any reason I can’t leave out the cheddar. Cheese is not my friend! Love your beef stew recipe. Thank you.
You can leave the cheddar out if you prefer. The soup will still be flavorful, just a bit less rich and creamy. I’m glad to hear you’ve been enjoying the beef stew too.
Just made it! Didn’t change anything. It was delicious and is now in my recipe index. Yummy. Thank-You ❤️
I’m so happy you enjoyed it!
Perfect recipe. Easy to double without having too much left over. Taste is wonderful flavor. Made this recently and won’t go back. Quick and easy.
I’m so glad you enjoyed it.
I love this site! I am 60 and alone. Made the potato soup tonight and loved it. I have made the crockpot wedding soup, also. Thank you! I have enjoyed cooking again without having a ton of left overs!
I’m so happy to hear that you’re enjoying the recipes and cooking again without all the leftovers. Thank you for sharing this with me.
My sister connected me with this site and I have enjoyed the recipes
Thank you. I’m so happy you found us.
This is really delicious!!! I doubled the recipe and had enough for 4 large bowls. Can’t complain about leftover soup. I used half and half and Yukon Gold potatoes. Thanks for this wonderful recipe!
I’m so happy you enjoyed it!
Amazing! I didn’t have 1 slice of bacon 🥓 but I made this anyway. Absolutely delicious! A one-pot wonder. Thank you.
I’m so glad you enjoyed it!
Very delicious and very easy to make! I didn’t have onions on hand but it was fine without (I added some onion powder for flavor, though.) Almost perfect 9.5/10 but the only adjustment I’d make, personally, is adding another piece or two of bacon.
It is tasty and cozy and perfect for a fall or winter day. And a perfect single bowl of soup, so no leftovers! Love it.
That sounds wonderful! I’m glad you enjoyed the soup and made it work with what you had on hand — extra bacon is always a good idea.
I have made this soup many times with potatoes and it is delicious every time. Today, I thought I would try it with fresh cauliflower. When I added the cheese to the broth mixture in the last step, it curdled. Can you tell me what I should have done/should do in the future if I make it this way again? It is still delicious!
Thank you.
I’m so glad you’ve been enjoying the soup! What you experienced with the cauliflower version makes sense. Curdling often happens in creamy soups because of the combination of high heat, dairy, and a lack of a thickening agent. Potatoes naturally provide starch that helps stabilize the soup and keeps the cheese from separating. Since cauliflower doesn’t have that starch, you lose that stabilizing effect. Next time, try removing the pot from the heat before adding the cheese, grate it fresh, and stir it in gradually a little at a time. That should keep it smooth and creamy.
Delicious potato soup. I use cream in mine. A grilled cheese alongside
Loved this soup. Cooking for one or two is challenging. This was very good and used up some things in refrigerator. I’ll definitely make this again.
I absolutely LOVE this soup! I’ve made it multiple times now over the past few years, and have even used it as a base to experiment my own Clam Chowder recipe out of it! One addition I’ve made and now must add every time is a little bit of Celery Salt. It just brings an extra something that makes the potatoes sing!
Followed the recipe but way to salty!
The saltiness could come from a few different sources—the bacon, chicken broth, and cheese can all vary in salt content depending on the brand used. If making it again, you might try using low-sodium broth, a less salty bacon, or adjusting the added salt to taste.
I love potato soup but I live alone. My recipe makes a huge batch and even after giving some away, I’m left with so much that ends up going to waste. I tried this recipe and it was perfect for just me, not to mention delicious! Can hardly wait to try some of your other recipes.
I’m so happy you enjoyed the potato soup – thank you!
This was absolutely delicious. Didn’t use bacon or spices.
I’m so happy you enjoyed the soup, thank you so much for your feedback!
Thank you so much for this recipe! It is delicious and the perfect portion for one. I live on my own and it is so hard to cook something without ending up with enough leftovers for lunch and dinner for the rest of the week! I like to add some frozen vegetables, like corn or green beans, just before it’s done cooking.
Thank you so much for your comment! I’m so happy you enjoyed it.
Definitely am a soup type of gal, I’m a first time mom and I’m always under the weather and this recipe is quick and simple for me to make.
I began cooking in 1950, for two then for six, back to two and now one. I had sunk into the tea and toast routine until I found you. In all these years, I can truly say these are the first cook books that ever excited me! You are a Godsend.
Your note truly made my day—thank you so much! It’s so wonderful to hear that the recipes have brought some excitement back into your kitchen. I’m honored to be a part of your cooking journey, and I’m so grateful for your kind words!
Joanie,
Can this be made in a mini crock pot?
Teresa, I haven’t tested this recipe in a crock pot so I can’t confirm the ingredient amounts or how the soup will turn out.
I made it meatless this time for lent. Fantastic recipe I added a fourth cup of diced carrots and celery and increased the flour to a tablespoon to thicken more. Lastly I added 2 tablespoons of well drained jarred pimentos So good. I’ll never buy canned potato soup again
Can you use a can of diced potatoes in place of a regular potato?
Absolutely, you can use canned and drained potatoes in your potato soup recipe. Keep in mind that since canned potatoes are already partially cooked, you might want to reduce the overall cooking time of the soup.
Do we precook the potatoes or do they cook in the process of making the soup?
No need to precook the potatoes, they cook in the soup.
I made the potatoe soup and next time will leave out the pepper as it had a bite to it. Otherwise it was great
If you cannot eat Bacon, what can be substituted? Is there such a thing as bacon flavoring?
I dont care for Turkey bacons texture or flavor.
Thank you.
Feel free to leave out the bacon and use a little olive oil to sauté the onions and garlic.
yes there is a bacon seasoning you can purchase from amazon and other places online. Haven’t seen it grocery stores but it tastes pretty good esp on popcorn
you can order bacon seasoning from amazon or try using jarred bacon grease from the oil aisle at walmart
So good and so easy. Lots of flavor.
I’ve used this recipe several times and it comes out great every time.
This is so good! Usually, I use bacon as suggested, but tonight I used sliced kielbasa-and cooked it the same way as bacon in your recipe. This is so good whether I make it in the summer or the fall! Thank you and thank you for single serving recipes!!
You are most welcome, Jeannette. I’m so glad the potato soup is one of your favorites. Thank you so much for your feedback.
The Potato Soup was absolutely delicious, and the recipe actually made more than one serving for me. I intend to try more of your recipes. Thank you!