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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.
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