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This creamy Potato Soup is the perfect comfort meal for one. Made with one potato, cheddar cheese, and crisp bacon, it comes together in just 30 minutes using simple ingredients.
Why You’ll Love This Recipe
- Single Serving: No waste, no leftovers—just the right amount.
- Quick to Make: Ready in about 30 minutes.
- Creamy and Comforting: Made with bacon, cheddar, and potatoes for rich flavor and a satisfying texture.
- Flexible Serving Size: Double or triple the recipe if you’re cooking for more.
This potato soup is one I come back to again and again. It’s simple, flavorful, and incredibly satisfying. I love how a few basic ingredients turn into something warm and hearty. It’s perfect when you’re cooking just for yourself and want something that feels comforting and filling. I truly hope it becomes one of your favorites too.
If you enjoy this Potato Soup For One, you might also like our rich and hearty Lasagna Soup, classic Split Pea Soup, or comforting Chicken Tortellini Soup—each of our soup recipes are perfectly portioned and full of flavor.
Featured Comment
“I’ve used this recipe several times and it comes out great every time.”
– Jennie
Ingredients
If you have any ingredients leftover from this small batch potato soup recipe, check out our Leftover Ingredients Recipe Finder.
- Bacon: Center-cut bacon is a leaner option, but any bacon works. Leftovers? Use them in Pasta Carbonara, Cauliflower Casserole, or Loaded Deviled Eggs.
- Onions and Garlic: Build a flavorful base for the soup.
- Chicken Broth: Use vegetable broth and skip the bacon for a vegetarian version. Leftover broth? Try it in Chicken Piccata, Cheeseburger Soup, or Brunswick Stew.
- Potato: Russets are best for thickening the soup, but Yukon Gold works too. For one serving, use a medium russet (about 1.5 cups or 250g), peeled and cubed. Extra potatoes? Air fry a baked potato, or use one in a Twice Baked Potato Casserole.
- Salt and Black Pepper: Essential for enhancing flavor.
- Milk: Use skim, 1%, 2%, whole, or a dairy-free option like almond or soy. Higher-fat milk makes a creamier soup.
- Flour: All-purpose flour thickens the soup. Cornstarch works as a gluten-free alternative.
- Cheese: Cheddar adds rich, tangy flavor, but any cheese works. Leftovers? Use them in Chicken Tacos or Cheddar Biscuits.
Recipe Variations
Want to change things up? Try these easy potato soup variations:
- Spicy: Add 1/8 teaspoon of cayenne or stir in sliced jalapeños for some heat.
- Vegan: Swap the milk for coconut milk and skip the bacon for a plant-based version.
- Clam Chowder-Style: Stir in canned clams with a splash of clam juice for a seafood variation.
- Cheesy: Use gouda, fontina, or another favorite cheese for a richer flavor.
- Corn Addition: Add a few tablespoons of corn for sweetness and extra texture.
How To Make Potato Soup
These photos and instructions help you visualize how to make this single serve potato soup recipe. See the recipe below for ingredient amounts and full recipe instructions.
- Cook the Bacon: In a 2-quart saucepan over medium heat, cook the bacon until crisp. Transfer the bacon to a plate lined with paper towels and let it cool. Once cool, crumble the bacon into small pieces.
- Sauté the Onions and Garlic: Using the bacon drippings in the saucepan, sauté the chopped onions and garlic over medium heat until they are tender and fragrant.
- Simmer the Potatoes: Add the broth, cubed potatoes, salt, and pepper to the saucepan. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer for about 10 minutes, or until the potatoes are tender.
- Thicken the Soup: In a small bowl, whisk together the milk and flour until smooth. Gradually stir this mixture into the soup. Bring it to a gentle boil, stirring frequently, and cook for about 2 minutes, or until the soup is thickened and bubbly. Remove the saucepan from heat and stir in the cheese until fully melted.
Expert Tips
- Cook the Bacon First: Sauté onions and garlic in the bacon drippings for extra smoky flavor.
- Evenly Chop Potatoes: Keep pieces the same size so they cook evenly for a smooth, creamy soup.
- Add Herbs for Depth: A pinch of thyme, sage, rosemary, or oregano (1/8 to 1/4 teaspoon) can enhance the flavor. Adjust to taste.
Serving Suggestions
Enjoy your soup with one of these delicious sides:
Frequently Asked Questions
This recipe makes just enough for one serving, so leftovers are unlikely. But if you do have some left, store it in an airtight container in the refrigerator and enjoy within 1 to 2 days. Reheat gently on the stove or in the microwave, and add a splash of broth or milk if it’s too thick.
Peeling is optional. If using Yukon Gold, you can leave the peel on for added texture.
Yes, simply double the ingredient amounts to make potato soup for two. A 4-quart pot works best for doubling.
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 serve potato soup recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
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 (may also use 2%, whole, half & half, almond or soy milk instead)
- 1 teaspoon all purpose flour
- ¼ cup shredded cheddar cheese
Instructions
- In a 2-quart saucepan over medium heat, cook the bacon until crisp. Transfer to a paper towel-lined plate to cool, then crumble.
- Sauté the onions and garlic in the bacon drippings until softened, about 3 minutes.
- Add the broth, potatoes, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes, or until the potatoes are tender.
- In a small bowl, whisk the milk and flour until smooth. Stir into the soup and bring to a gentle boil. Cook, stirring often, for about 2 minutes, or until thickened.
- Remove from heat and stir in the cheese until melted.
- Pour into a bowl and top with the crumbled bacon. Serve right away.
Notes
- Cook the Bacon First: Sauté onions and garlic in the bacon drippings for extra smoky flavor.
- Evenly Chop Potatoes: Keep pieces the same size so they cook evenly for a smooth, creamy soup.
- Add Herbs for Depth: A pinch of thyme, sage, rosemary, or oregano (1/8 to 1/4 teaspoon) can enhance the flavor. Adjust to taste.
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.
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!