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This creamy potato soup for one is made from scratch with one russet potato, sharp cheddar, and crispy bacon. It cooks in one saucepan in 30 minutes and makes a single hearty bowl.
Featured Comment
“I’ve used this recipe several times and it comes out great every time.”
– Jennie
Quick Look
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Equipment: 2-quart saucepan
Cook Method: Stovetop
Servings: 1
Difficulty: Easy
Flavor Profile: Rich and creamy, with sharp cheddar and smoky bacon in every spoonful.
One potato is all it takes to make a potato soup for one that eats like a loaded baked potato.
Why You’ll Love This Single Serving Potato Soup
This single serving potato soup is one of the easiest soups I make, and it starts with a single medium russet, about a cup and a half once it’s cubed.
Everything happens in one saucepan. You crisp the bacon first, then soften the onion and garlic in the drippings, so the smoky flavor works through the whole bowl. The cubed potato simmers in broth until it’s tender, a whisk of milk and flour thickens it, and the cheddar melts in off the heat.
It turns creamy without a pour of heavy cream. The russet is starchy, so its pieces soften and give the soup body, and the milk keeps it rich without weighing it down.
If you’re looking for more single serving soup recipes, try my clam chowder for one, cheeseburger soup for one, or zuppa toscana for one. All three are built on potatoes and made for a single serving.
Ingredients
Here’s what goes into this single serve potato soup. It’s a short list of everyday ingredients, and if you have anything left over, our Leftover Ingredients Recipe Finder will point you to a recipe for it.
Bacon: Bacon brings the smoky, salty flavor. Center-cut is a bit leaner if you prefer it, but any bacon works. Use extra bacon in our pasta carbonara for one or single serve crustless quiche lorraine.
Onion and garlic: These build the savory base of the soup. Cooked low and slow, they sweeten and lose their raw edge.
Chicken broth: Broth is the body of the soup. Reach for low-sodium so you control the salt, since the bacon and cheese add salty flavors. For a vegetarian potato soup, use vegetable broth and leave out the bacon. Leftover broth is good in chicken marsala for one or minestrone soup for one.
Russet potato: One medium russet is what you need, about a cup and a half peeled and cubed, or roughly 250 grams. I call for russet because it’s the starchier potato and gives the soup its body. Yukon Gold works too and holds its shape a little more for a firmer bite. Extra potatoes go nicely in our twice baked potato casserole for one.
Salt and pepper: These season the soup. Add the salt gradually and taste as you go, since the bacon and cheese carry salt of their own.
Milk: Milk is the creamy base. Whisked with a little flour, it thickens the broth into something smooth and rich. Any milk works, from skim to whole, and the higher the fat the richer the bowl. Half and half makes it richer still, while almond or soy keep the soup dairy-free.
Flour: A little flour, whisked into the milk first so it doesn’t clump, thickens the soup enough to coat the spoon. Cornstarch is a gluten-free swap.
Cheddar: Stir the cheddar in after the pot comes off the heat, and it melts into the soup for a sharp, tangy finish. Sharp cheddar gives the most flavor, though any melting cheese works. Off the heat is the trick, since too much direct heat can turn the cheese grainy. Use leftover cheese in our small batch cheddar biscuits.
Recipe Variations
There are a few easy ways to change this small batch potato soup, whether you’re after a different flavor or a bigger batch.
Loaded Baked Potato Soup for One
Top the bowl like a loaded baked potato: a spoonful of sour cream, 1 tablespoon sliced green onion, and an extra tablespoon each of shredded cheddar and crumbled bacon.
Ham and Potato Soup for One
Stir in ¼ cup diced cooked ham along with the potato for a meatier bowl. It’s a good way to use up leftover ham.
Vegetarian Potato Soup
Use vegetable broth in place of the chicken broth and leave out the bacon. To keep some of the smoky flavor the bacon adds, stir in ⅛ teaspoon smoked paprika.
Potato Soup for Two
Double every ingredient and cook it in a larger saucepan, about 3 quarts, so it has room. The cooking time stays about the same.
How To Make Potato Soup For One
This is a one pot potato soup, so everything cooks in the same saucepan. See the recipe box below for ingredient amounts and full instructions.
- Cook the bacon: Cook the bacon in a 2-quart saucepan over medium heat until it’s crisp, about 5 minutes. Move it to a paper-towel-lined plate, and once it’s cool enough to handle, crumble it.
- Cook the onion and garlic: Add the chopped onion and garlic to the bacon drippings and cook over medium heat until the onion softens, about 3 minutes.
- Simmer the potato: Add the broth, cubed potato, salt, and pepper. Bring it to a boil, then lower the heat and simmer until the potato is fork-tender, about 10 minutes.
- Thicken and finish: Whisk the milk and flour in a small bowl until smooth, then stir it into the soup. Bring it back to a gentle boil and cook, stirring often, until it thickens enough to coat the back of a spoon, about 2 minutes. Take the pan off the heat and stir in the cheddar until it melts.
Expert Tips
Add the cheese off the heat: Take the pan off the burner before you stir in the cheddar, and grate it fresh from a block. Cheese turns grainy over high heat, and pre-shredded cheese has a coating that keeps it from melting cleanly.
Blend a little for a thicker soup: For a creamier, thicker bowl, blend part of the soup with an immersion blender and leave the rest chunky. A few pulses does it.
Go easy on the salt: The bacon, broth, and cheese all bring salt of their own, so use low-sodium broth and wait until the end to add more to taste.
Cut the potato into even cubes: Aim for pieces about half an inch and all the same size, so they cook at the same rate and turn tender in about 10 minutes.
Troubleshooting
If your potato soup didn’t turn out quite how you wanted, here’s how to correct it.
How do I thicken potato soup that’s too thin?
To thicken potato soup that’s too thin, mash some of the cooked potato against the side of the pan, or simmer the soup uncovered for a few more minutes. The mashed potato releases starch that thickens the broth, and simmering cooks off the extra liquid. An immersion blender works too, but stop early, since over-blending can turn the soup gummy.
How do I thin potato soup that’s too thick?
To thin potato soup that’s too thick, stir in a splash of warm broth or milk until it loosens to the texture you want. Add it a little at a time so you don’t overshoot, and taste for salt afterward, since more liquid can mute the seasoning.
What do I do if my potato soup is too salty?
To fix potato soup that’s too salty, stir in a splash of unsalted broth, milk, or water to dilute it. The bacon, broth, and cheese each bring salt, so it adds up fast. Next time, use low-sodium broth and wait until the end to add any of your own.
Why are my potatoes still hard?
Potatoes stay hard when they haven’t simmered long enough or were cut unevenly. Keep cooking until a fork slides through easily, usually around 10 minutes, and cut the potato into even half-inch cubes so every piece gets tender at the same time.
What To Serve With Potato Soup
A few simple sides turn this single serving potato soup into a full meal:
- Small Loaf French Bread for dipping.
- Italian Chopped Salad for something fresh alongside.
- Small Batch Butter Swim Biscuits to sop up the last of the bowl.
- Small Batch Chicken Tenders to make it a heartier meal.
Frequently Asked Questions
Potato soup doesn’t freeze well, because the milk separates and the potato turns grainy once it’s thawed. Since this recipe makes a single serving, it’s best made fresh and eaten right away.
Potato soup doesn’t need heavy cream. This one gets its creamy texture from milk whisked with a little flour. The starch from the potato adds body too, so the bowl is rich without the weight of cream.
Leftover potato soup keeps in an airtight container in the refrigerator for 1 to 2 days. Reheat it gently on the stove or in the microwave, and stir in a splash of broth or milk if it has thickened.
Canned potatoes work in this soup; drain them first and add them with the broth. Since they’re already cooked, simmer just until heated through rather than the full 10 minutes.
Potato soup is still good without cheese; just leave the cheddar out. The bowl will be a little less rich, but the potato, bacon, and broth carry plenty of flavor on their own.
Bacon can be swapped for sliced kielbasa, diced ham, or pancetta, or left out altogether. If you leave it out, cook the onion and garlic in a little olive oil in place of the drippings.
This potato soup isn’t gluten-free as written, since a little all-purpose flour thickens it. To make it gluten-free, swap the flour for an equal amount of cornstarch, whisked into the milk the same way.
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 serving potato soup recipe please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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 or use 2%, whole, half & half, almond or soy milk instead
- 1 teaspoon all purpose flour
- ¼ cup shredded cheddar cheese
Instructions
- Cook the bacon in a 2-quart saucepan over medium heat until crisp, about 5 minutes. Transfer it to a paper-towel-lined plate to drain.
- Add the onion and garlic to the bacon drippings and cook over medium heat until the onion softens, about 3 minutes.
- Add the broth, cubed potato, salt, and pepper. Bring to a boil, then reduce the heat and simmer until the potato is fork-tender, about 10 minutes.
- Whisk the milk and flour in a small bowl until smooth.
- Stir the milk mixture into the soup, return it to a gentle boil, and cook, stirring often, until it thickens enough to coat the back of a spoon, about 2 minutes.
- Take the saucepan off the heat and stir in the cheddar until it melts.
- Crumble the drained bacon. Pour the soup into a bowl, top with the bacon, and serve right away.
Notes
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.
Super quick and simple as well as delicious! It made a good sized bowl for dinner with just enough for a cup of soup later.
Can this recipe be made without the cheese to save on some calories?
Absolutely!
This is a great quick and easy soup. I know it’s supposed to be for one, but I usually double the recipe as my daughter loves it as well. It’s great to be able to try a recipe without having a ton of leftovers, especially if it ends up not being a hit. So far I have had 0 issues with that from this site, everything has been delicious!
Thank you so much! I’m so happy you and your daughter love the soup recipe.
Amazing! I add a 1/4 c water and some cream cheese to make it creamier. My go-to recipe when I want something quick & tasty.
I’m so happy you love our potato soup recipe. Thank you so much for your feedback.
Soooo delicious! I added a dribble of liquid smoke and lots of cheese. Sublime. I appreciate your recipes so much!
I loved this soup it was delicious and quick
Comfort food at it’s finest! I doubled this recipe for my husband and I on this cold, rainy January day! We both loved it! Such an easy recipe and so flavorful! I’m not sure if my bacon was extra salty today or not but would cut back on the salt a little next time. I don’t normally use much salt when cooking so it would probably be fine for most people. Thank you, Joanie, for another great recipe!
This recipe was just what I needed. It seems like most recipes I find makes enough for a large family, but usually it’s just me and my young daughter. I doubled the recipe to make enough for my daughter as well, but other than that, I followed everything. It was delicious! My daughter gobbled it all up and asked for more. This is the third recipe I’ve tried, all have been delicious.
This was delicious! Thank you for the recipe. Only change I will be making the next time I make it, is to reduce the coarse black pepper to an 1/8 teaspoon.
Hi Joanie
Today, I made your recipe for potato soup. The soup was delicious and very comforting. I’ve prepared several of your recipes and I’ve enjoyed all of them. Today, I decided to subscribe to your newsletter. I’m looking forward to receiving your recipes and other input. Thank you for all your efforts to create these wonderful recipes.
Can you substitute a sweet potato for the russet potato?
Yes.
I’ve been craving potato soup and found this recipe on line. What a fantastic discovery! Easy to make, absolutely delicious to eat, and exactly the perfect portion for one! I’ll be making this recipe a lot!
I followed the recipe with minor changes! I added yellow potatoes instead, coconut milk and gluten free flour. Absolutely delicious and helped me in a pinch!
Perfect classic potato soup just for moi! Followed recipe exactly except I’m vegetarian and sautéed onions and garlic in a pat of butter and good olive oil and used a “not chik’n” bouillon cube to make the broth. Simple and flavorful, and really hit the spot tonight.
This was amazing. I cut the onions in half. But this Hass to be the best I’ve ever had.
I love this site, perfect for living alone or double for guest.
I really enjoyed this potato soup. I will be making it again.
Made your potato soup for one and was able to feed my friend as well. Just enough and very tasty. I did add celery my mom always did.
awesome , best Ive had in years
This was delicious! I have a gluten allergy so I omitted the flour and used heavy whipping cream for half of my milk. I’m so glad I found your website, can’t wait to try some of your other recipes.
I fried potatoes the day before so I used them instead. The soup was delicious and I didn’t use cheese. Thanks for such a great recipe.
This was so good. Followed the recipe and Wow! really good. Thank you.
THIS SITE, IS AN ABSOLUTE GOLD MINE! It’s even worth more than gold, as one can’t eat gold, but ONE can eat all these amazing recipes! I LOVE the way the recipes are presented, with detailed instructions, photos for every step. Also, no matter your food/diet/allergies, the recipes can be customized to accommodate just about any food preferences. If it’s “Chicken Noodle Soup” & you want it to be vegan/plant based, just use vegetable broth [there are no chik’n ones out there], something like diced Lightlife Smart Tenders, as the “chicken”, and Poultry Spices, that are vegan, because they’re just herbs. More people should know about this site, to help them learn, that not a lot of food is needed, to make delicious dishes, & keep costs down.
Thank you!
I’ve made this recipe before and it’s always SO GOOD!! Today I added a small can of sweet corn and 1/4 cup half & half, and turned it into Potato Corn Chowder.
Thank you for making it so easy to cook for one!
Made this today. Perfect for a cold New England day. I doubled the recipe and ended up with a lot of soup. No complaints because it was wonderful. I made a vegetarian version and will definitely be making it again . I’ll also be trying your other recipes. Thank you!
This was so good! Thank you very much!
While this is a good recipe, it didnt turn out the first time. The garlic burned and the result was not a white soup. So, to not burn the garlic saute the onions alone, on low. Add broth, potatoes, and spices, THEN add the garlic. No burnt garlic. Works great.
Just made your potato soup and absolutely loved it. Really appreciate that you mentioned the amount of potato to use (1 1/2 cups cubed potatoes) and not just using 1 potato.
I’m so glad you enjoyed the potato soup, Connie. Thank you for your feedback.
Loved this recipe. Taste was flavorful and easy to make just a serving or two.
This soup is sooooo good! It was just what I needed for a chilly Oklahoma day!
This potato soup recipe is the best I’ve made! I didn’t have cheddar cheese on hand, so I chopped up some Dutch Gouda and added it to the soup.
Even though your recipes are for one serving, I can frequently get two meals from them. Thanks for your wonderful recipes!
Perfect quick potato soup was worried it would be too much soup for me but it was PERFECT portion not too full not still hungry,as for the soup itself it was very delicious and will definently be cooking this more often for lunch
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.
WOW, the potato soup is the best I’ve ever had. I thought the amount of soup was too much for one serving, it wasn’t.
I’m so glad you enjoyed it!
Made this for dinner tonight, added some thym. It was delicious. Thanks for all your recipes.
I’m so glad you enjoyed the soup. Thank you for your feedback.
Sounds wonderful! I love potato soup! I’m going to make it very soon!😊
Absolutely delicious!! I used shredded potatoes that I had opened and made hash browns with one time. I knew I needed to use them or they would go bad. I also added a dallop of sour cream. I actually made this soup to be 4-6 meals for us throughout the weekend. I added some shredded Monterey Jack cheese….melts so smoothly. I adore your recipes! We eat them ALL the time!! Thank you for making meal prep easy! I think it helps that you are from New Orleans, as we are 3 parishes away! Our taste buds are very, very much alike!!!!!
What a great idea to use shredded potatoes! I never would have thought to do this and I bet the Monterey Jack cheese was the perfect addition. I’m so happy you are enjoying the recipes, thank you so much for taking the time to let me know.
I made this recipe for my cooking class, virtual, and wanted to just let you know that I thought a 1/4 tsp. of Black Pepper tasted like to much?
Thank you for your feedback, Susan.
Not bad. It took much longer than I’d normally want to devote for a weekday lunch, and didn’t have too much flavor. That said, I ate the entire bowl…so there’s that. All in all, I’d make it again and add herbs and seasonings. 👍🏼
Love potato soup
I love this soup. Not too thick. Perfect for a cold winter day.
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.
I’m so glad you enjoyed the soup, thank you so much for your feedback.
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!!
Hi Janice,
I’m so glad you enjoyed the recipe. Thanks so much for your feedback.
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.
Nice tip, thanks!
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
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.
This was delicious! A little too much black pepper though. Next time I’ll only use 1/2 the pepper and maybe add some corn.
I’m glad you enjoyed the soup. Thank you so much for your feedback.
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.
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!
I’m so happy you enjoyed to soup, Karyn. Thank you for letting me know.
Have a wonderful weekend!
Joanie
Thank you.beat potatoe soup ever.turned out just perfect.
Thank you! I’m so happy you enjoyed the soup. Thank you so much for taking the time to let me know.
Joanie
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!!
I’m so happy you both enjoyed the soup, Dea! Thank you so much for letting me know.
Have a wonderful week!
Joanie
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
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.
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!
Many ways to do it, thanks for your feedback.
Joanie
I cook for 2 so I double the recipes.
Most of our recipes do double well. I’m so happy you are enjoying them.
Joanie