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Potato Soup For One

A single serving potato soup recipe made with just one potato! It's creamy, comforting, and so easy to make. Filled with bacon and cheese, this easy potato soup can be ready in 30 minutes!

A closeup of a bowl of creamy potato soup topped with chopped bacon next to a spoon all on a metal tray

A good single serving potato soup recipe has been requested by so many of our One Dish Kitchen readers and I'm so happy to be sharing it with you now.

This recipe for homemade potato soup is an easy one and if you love hearty and creamy soups, you'll absolutely love it.

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The soup is made with one potato, one strip of bacon, a handful of shredded cheddar cheese and a few pantry staples. It's almost like a baked potato soup because its flavors closely resemble those of a loaded baked potato.

Why This Recipe Works

This easy potato soup recipe comes together quickly and the flavors are amazing together! It's a tried-and-true recipe and can be adapted to be vegetarian or gluten-free.

If you'd like to make a little extra soup, double the ingredient amounts and use a larger pot to make a second serving.

A spoonful of potato soup topped with chopped bacon from a bowl on a metal tray next to a multi-colored cloth napkin

Ingredients and Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • bacon: I recommend using center-cut bacon because it is leaner, but any kind of bacon will do just fine.
  • chopped onions and garlic
  • chicken broth: If you want to make this a vegetarian soup, use vegetable broth and leave out the bacon.
  • potato: I recommend using a russet potato but Yukon Gold will work well too. One medium russet potato, peeled and cubed will yield about 8.5-ounces (1.5 cups/250 grams).
  • salt and black pepper
  • milk: I use 1% milk in this potato soup recipe. Feel free to use skim, 2%, whole, half & half or even almond or soy milk. The higher the fat content of the milk you use, the richer and creamier the soup will be.
  • flour: I use all-purpose flour. If you'd like to make a gluten free version, use cornstarch instead.
  • cheese: Cheddar cheese is recommended.

How To Make This Recipe

  1. Cook bacon until crisp; remove to a paper towel lined plate. Crumble when cool enough to handle.
  2. Sauté chopped onions and garlic in the bacon drippings until tender.
  3. Add broth, potatoes, salt and pepper. Bring to a boil. Reduce heat to medium-low and summer for 10 minutes until potatoes are tender.
  4. Combine milk and flour in a small bowl; gradually stir in potato mixture. Bring to a gentle boil; cook and stir for 2 minutes until thickened and bubbly. Remove from heat and stir in cheese until melted.
Four photos showing how to make potato soup from cooking the bacon to adding the onions and potatoes.

Expert Tips

  • Cook the bacon first and remove it from the pan. Use the grease to cook the onions and garlic, it adds a TON of flavor to the potato soup.
  • Chop the potatoes all the same size so that they cook for the same amount of time.
  • I don't use any fresh or dried herbs to season this potato soup but you absolutely could if you'd like. I would suggest using 1/8 to 1/4 of a teaspoon of dried herbs to start and add more if you'd like. Sage, thyme, rosemary or oregano would make great additions.

Frequently Asked Questions

What Are The Best Kind Of Potatoes To Use?

I like to use russet potatoes when I make potato soup from scratch. These potatoes are high in starch with a light, mealy texture. They are perfect for baked potatoes, french fries, and potato soup.
You can also use Yukon Gold or yellow potatoes. These are medium starch potatoes that are perfect for thickening the soup if mashing but be sure to leave a few chunks. These potatoes are great for making mashed potatoes.
Red potatoes or round white potatoes are lower in starch. They hold their shape when added to soups and stews. If you use them, it's nice to leave them unpeeled so that they add a bit of color to the dish.

Do You Have To Peel Potatoes For Soup?

When I use a russet potato, I peel it but you certainly don't have to. For other types of potatoes, I leave the peels on.

What Is The Best Way To Thicken Potato Soup?

I use one teaspoon of all purpose flour to thicken this potato soup. The best way to thicken soup is to whisk the flour with the milk in a small bowl before stirring it into the soup. This prevents the flour from clumping and helps it dissolve into the soup evenly.
Make this soup gluten free by using cornstarch instead of flour.
Another way to thicken soup without using flour would be to add heavy cream. If you add cream, reduce the amount of milk to 1/4 cup and add 1/4 cup of cream. Do not let the soup boil or it may curdle.

What Size Pot Should I Use?

I use a 2-quart pot in this potato soup recipe. For best results use a saucepan of similar size.
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Serving Suggestions

Closeup of potato soup topped with chopped bacon in a bowl

Other Single Serving Soup Recipes

Other Potato Recipes

If you’ve tried this easy potato soup 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!

bowl of potato soup with bacon | one dish kitchen

Potato Soup For One

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American
Keywords: potato, soup
Servings: 1 person
Calories: 464kcal
Author: Joanie Zisk

Ingredients

  • 1 slice bacon
  • 1/2 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)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup 1% milk (may also use 2%, whole, half & half, almond or soy milk instead)
  • 1 teaspoon all purpose flour
  • 1/4 cup shredded cheddar cheese

Instructions

  • In a 2-quart saucepan, cook bacon until crisp; transfer to a paper towel-lined plate.
    bacon for potato soup | one dish kitchen
  • Sauté onions and garlic in bacon drippings until tender, about 3 minutes.
    potato soup | one dish kitchen
  • Add broth, potatoes, salt, and pepper. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes or until potatoes are tender.
    potato soup | one dish kitchen
  • Combine milk and flour in a small bowl and stir until smooth; slowly pour into potato mixture. Bring to a gentle boil; cook and stir for 2 minutes until thickened and bubbly. Remove from heat and stir in cheese.
    potato soup | one dish kitchen
  • Pour into a bowl and top with crumbled bacon. Enjoy immediately.
    bowl of potato soup with bacon | one dish kitchen

Notes

Expert Tips
  • Cook the bacon first and remove it from the pan. Use the grease to cook the onions and garlic, it adds a TON of flavor.
  • Chop the potatoes all the same size so that they cook for the same amount of time.
  • I don't use any fresh or dried herbs to season this potato soup but you absolutely could if you'd like. I would suggest using 1/8 to 1/4 of a teaspoon of dried herbs to start and add more or less according to your tastes. Sage, thyme, rosemary or oregano would make great additions.

Nutrition

Serving: 1serving | Calories: 464kcal | Carbohydrates: 57g | Protein: 24g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 1621mg | Potassium: 1429mg | Fiber: 4g | Sugar: 11g | Vitamin A: 514IU | Vitamin C: 18mg | Calcium: 397mg | Iron: 3mg

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.

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About The Author

21 thoughts on “Potato Soup For One”

  1. Mary Jane Armstrong

    5 stars
    Probably the best potato soup I have ever made! Everything blended so well. I used half and half. This will be made often in the future.

  2. 4 stars
    Really liked the soup. For me though the recipe had too much pepper. I would say in the future that when I make it I will probably add corn or other veggies. Will definitely make this again! Love the fact that I can make it quickly and for one person so I don’t have to eat the sMe food for days!!

  3. I am a big fan ! there is always a recipe here that tickles my appetite. Wanted to mention one of my Cooking for One tricks that fits with this recipe and many others. I order a package of bacon from the store and cook the whole package at once. The bacon drippings go into a jar next to the stove. The cooked drained bacon goes (foil wrapped) into the freezer. Saves time, and an extra step, and makes the recipe go even faster….like this one.

  4. Your recipes have been so helpful during these stay at home times. I tried the potato soup recipe and it was so good! I added some roasted corn just before serving and it blended well with the other flavors. Yum! Many thanks! Yoli Tatum

    1. I’m so happy you are finding the recipes helpful, thank you for taking the time to let me know.
      It sounds like the roasted corn was a wonderful addition to the soup.

  5. 4 stars
    I rate this soup a 3.5/5 stars. It was delicious, but a bit on the salty side for my liking. Next time I’ll add less salt. I also omitted the onion as I’m not a fan. The soup was quite sweet even without it.
    Overall a decent quick potato soup for one recipe.

  6. 5 stars
    I’ve always wanted to do a potato soup but like with most soup recipes it just makes so much so I look with longing and skip. But then I thought to look for a one or two serving soup and came upon this recipe. This came out so well and was so delicious. I even burned the bacon a bit and it still came out delicious and perfect. Thank you!

    1. 5 stars
      Just made this tonight and it is SOO delicious!! I doubled the recipe so my husband could eat too lol!! This will definitely be a keeper in our house!!

      1. I’m so happy you both enjoyed the soup, Dea! Thank you so much for letting me know.

        Have a wonderful week!
        Joanie

  7. 5 stars
    Talk about Comfort Food, during the winter months there’s nothing better than hot wholesome soups and chili’s. This soup was delicious, I hit it with my Immersion blender for a second or two, added a Tablespoon of Sour Cream and a pinch of Dried Chives. YUM Thank you for sharing your Awesome Recipes for One

  8. I so appreciate how much time and effort you must be putting into cutting down these recipes for one. I know so many people that live alone and most of us live on frozen dinners or eat out. If we cook we end up eating it for days until you are sick of it. Nothing at the grocery is ever made in smaller sizes. Like bread and soda crackers. Also what do you do with the left over pasta etc when you only use a small amount. What is the best way to store or use up the remaining.. thank you again for your time and your book is amazing and so helpful.

  9. instead of stirring the flour into the milk to thicken, it is better to stir flour into onion and garlic and stir for 1 minute then continue on with recipe. That one minute really enhances the taste. Once you try it you will understand why!

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