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Enjoy a warm, satisfying bowl of Potato Soup made with just one potato. This easy recipe combines tender potatoes, smoky bacon, and creamy cheese for the ultimate comfort food, ready in just 30 minutes.
If you like this recipe, be sure to try our hearty Lasagna Soup for rich, comforting flavors, our classic Split Pea Soup for a homestyle favorite, or our Chicken Tortellini Soup for a warm, satisfying meal.
Why You’ll Love This Recipe
- Perfectly Portioned: This recipe serves one, so you can enjoy a satisfying meal without worrying about leftovers.
- Fast and Simple: Ready in just 30 minutes, it’s an ideal option for a comforting, home-cooked meal on even the busiest days.
- Adaptable Ingredients: The recipe is wonderful as-is but can be customized with ingredient swaps to fit your dietary needs or what’s already in your kitchen.
- Rich and Creamy: Bacon and cheddar cheese create a deliciously creamy and flavorful soup that feels indulgent.
- Easily Scaled: Need more servings? This recipe doubles or triples effortlessly, making it great for two or meal prep.
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 great for its lean texture, but feel free to use whatever bacon you have. It adds a smoky depth to the soup. If you have leftover bacon, try it in Pasta Carbonara, Cauliflower Casserole, or Loaded Deviled Eggs.
- Chopped Onions and Garlic: These are essential for building the flavor base of the soup.
- Chicken Broth: If you’re looking for a vegetarian version, use vegetable broth and skip the bacon. If you have extra chicken broth, it works great in other recipes like our single serving Chicken Piccata, Cheeseburger Soup, and Brunswick Stew.
- Potato: Russet potatoes are ideal because of their starchiness, which helps thicken the soup. Yukon Gold potatoes are a good alternative. For one serving, use a medium russet, peeled and cubed, which should yield around 1.5 cups (250 grams) of chunks. Extra potatoes can be used in a small Twice Baked Potato Casserole.
- Salt and Black Pepper: These simple seasonings are key for enhancing the flavors of the soup.
- Milk: Choose the milk that suits your preference, whether it’s skim, 1%, 2%, whole, or a dairy-free alternative like almond or soy milk. Higher-fat options will result in a creamier soup.
- Flour: All-purpose flour helps thicken the soup. For a gluten-free option, cornstarch works well.
- Cheese: Cheddar cheese gives the soup its rich, tangy flavor, but feel free to swap in your favorite cheese. Leftover cheese can be used in a small batch of Chicken Tacos or Cheddar Biscuits.
Recipe Variations
Love this potato soup but want to switch things up? Here are a few easy ways to customize it:
- Spicy Potato Soup: Add a pinch (about 1/8 teaspoon) of cayenne pepper or stir in some sliced jalapeños for a kick of heat.
- Vegan Potato Soup: Replace the milk with coconut milk and skip the bacon to create a creamy, plant-based version.
- Clam Chowder-Style Potato Soup: Stir in a handful of canned clams along with a splash of the clam juice for a seafood-inspired twist.
- Cheesy Potato Soup: Try using different cheeses like gouda or fontina to add a unique, rich flavor to the soup.
- Corn and Potato Soup: Add a few tablespoons of corn kernels for a touch of sweetness and extra texture.
How To Make Potato Soup For One
These step-by-step photos and instructions help you visualize how to make this single serve 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 Bacon First: Always cook the bacon first and use the flavorful drippings to sauté the onions and garlic. This simple step adds a smoky depth that enhances the overall taste of the soup.
- Even Potato Chunks: Chop your potatoes into evenly sized pieces to ensure they cook at the same rate. This prevents uneven textures, keeping the soup creamy and smooth.
- Enhance with Herbs: Though optional, a pinch of dried herbs like thyme, sage, rosemary, or oregano can take the flavor to the next level. Start with 1/8 to 1/4 teaspoon and adjust based on your preference.
Serving Suggestions
Enhance your bowl of creamy potato soup with one of these delicious sides:
- French Bread: A warm, crusty slice of French Bread is perfect for dipping into the rich soup.
- Italian Chopped Salad: Add a fresh, crisp contrast with our Italian Chopped Salad, packed with vibrant flavors.
- Butter Swim Biscuits: Pair the soup with soft, buttery biscuits for an extra comforting meal.
- Chicken Tenders: For a heartier option, serve alongside crispy, golden Chicken Tenders.
Frequently Asked Questions
Russet potatoes are the top choice for creamy potato soup because their high starch content helps thicken the soup and creates a smooth texture. Yukon Golds are another excellent option, adding a buttery flavor and creamy texture. Red or round white potatoes are lower in starch, making them great for soups with chunks that hold their shape.
Peeling is optional and depends on your preference. For russets, peeling is common because their skin can be tough. Yukon Golds and red potatoes have thinner skins, so leaving them on adds texture and color.
Mix 1 teaspoon of flour with milk before adding it to the soup to avoid lumps. For a gluten-free option, use cornstarch. Heavy cream can also thicken the soup; reduce the milk by half and replace it with cream.
A 2-quart pot or saucepan is perfect for this small batch recipe, ensuring even cooking without overcrowding.
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Yes, simply double the ingredient amounts to make potato soup for two. A 4-quart pot works best for doubling.
More Single Serving Soup Recipes You’ll Love
If you enjoyed this single serving Potato Soup, here are a few more popular and flavorful soup recipes to add to your recipe collection:
- French Onion Soup – Caramelized onions in a rich broth, topped with melted cheese and crusty bread.
- Broccoli Cheese Soup – Creamy, cheesy, and packed with tender broccoli florets.
- Minestrone Soup – A comforting, veggie-packed Italian favorite.
- Tomato Soup – A smooth and classic choice, perfect with a slice of French bread.
- Taco Soup – A zesty, hearty option loaded with bold flavors.
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 serve 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.
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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 the bacon to a plate lined with paper towels and let it cool. Once cool, crumble the bacon into small pieces.
- Using the bacon drippings in the saucepan, sauté the chopped onions and garlic over medium heat until they are tender and fragrant, about 3 minutes.
- 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.
- 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.
- Pour into a bowl and top with crumbled bacon. Enjoy immediately.
Notes
- Cook Bacon First: Always cook the bacon first and use the flavorful drippings to sauté the onions and garlic. This simple step adds a smoky depth that enhances the overall taste of the soup.
- Even Potato Chunks: Chop your potatoes into evenly sized pieces to ensure they cook at the same rate. This prevents uneven textures, keeping the soup creamy and smooth.
- Enhance with Herbs: Though optional, a pinch of dried herbs like thyme, sage, rosemary, or oregano can take the flavor to the next level. Start with 1/8 to 1/4 teaspoon and adjust based on your preference.
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.
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.