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This creamy potato soup for one is filled with tender potatoes, sharp cheddar cheese, and crispy bacon. Made with simple ingredients, it comes together in just 30 minutes for a warm, comforting meal you’ll want to make again and again.
Featured Comment
“I’ve used this recipe several times and it comes out great every time.”
– Jennie
Why You’ll Love This Recipe
- Single Serving: No waste, no leftovers, just the right amount.
- Quick to Make: This loaded potato soup is 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 single serve potato soup recipe 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 for one, classic single serve split pea soup, borscht for one, or comforting chicken tortellini soup for one, each of our single serving soup recipes are perfectly portioned and full of flavor.
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 our simple carbonara recipe, cauliflower casserole for one, or single serve 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 our chicken piccata recipe, single serve cheeseburger soup, or Brunswick stew for one.
- 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 for one.
- 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 our small batch cheddar biscuits recipe.
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 serving 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 small batch loaded 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.
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!