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 potato soup can be ready in 30 minutes.
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 a hearty and creamy potato soup, you’ll absolutely love it.
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.
Ingredients In Potato Soup
See recipe box below for ingredient amounts and full recipe instructions.
- chopped onions
- chicken broth
- black pepper
Pro Tip: 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.
Best Kind Of Potatoes To Use In Potato Soup
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. It’s nice to leave them unpeeled so that they add a bit of color to the dish.
See below for other single serving potato recipes.
Pro Tip: One medium russet potato, peeled and cubed will yield about 8.5-ounces (1.5 cups/250 grams).
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.
How To Make Potato Soup
- Cook bacon until crisp; remove to a paper towel lined plate. Crumble when cool enough to handle.
- Sauté chopped onions and garlic in the bacon drippings until tender.
- Add broth, potatoes, salt and pepper. Bring to a boil. Reduce heat to medium-low and summer for 10 minutes until potatoes are tender.
- 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.
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.
Tips For Making The Best Potato Soup
- 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.
Vegetarian Potato Soup
You can make a vegetarian version of potato soup by leaving out the bacon and using vegetable broth instead of chicken broth.
What To Serve With Potato Soup
Other Single Serving Soup Recipes
- French Onion Soup
- Curried Butternut Squash Soup
- Thai Shrimp Soup
- Carrot Soup
- Broccoli Cheese Soup
- Minestrone Soup
- Instant Pot Butternut Squash Soup
- Instant Pot Chicken Noodle Soup
Other Potato Recipes
- Twice Baked Potato For One (Russet potato)
- Chili Baked Potato (Russet potato)
- Baked French Fries (Russet potato)
- Hash Browns For One (Russet potato)
- Potato and Asparagus Crustless Quiche For One (Red potatoes)
- Scalloped Potatoes For One (Yukon Gold)
- Mashed Potatoes For One (Yukon Gold)
I use a 2-quart pot in this potato soup recipe. For best results use a saucepan of similar size.
If you would like additional information on the dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes we use, please visit our Store page.
- 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
- In a 2-quart saucepan, cook bacon until crisp; transfer to a paper towel-lined plate.
- Sauté onions and garlic in bacon drippings until tender, about 3 minutes.
- Add broth, potatoes, salt, and pepper. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes or until potatoes are tender.
- 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.
- Pour into a bowl and top with crumbled bacon. Enjoy immediately.
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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