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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

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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 coarsely 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

41 thoughts on “Potato Soup For One”

  1. 5 stars
    The first time I made this soup it was very good. The second time I added Finally diced celery and carrots and put it in the pot with the potatoes and for my taste the soup is perfect. This is a keeper.

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