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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 Potato Soup For One 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: Made for one, so there’s no waste or leftovers.
- Quick and Easy: Ready in 30 minutes, perfect for busy days.
- Customizable: Swap ingredients to fit your preferences or what you have on hand.
- Rich and Creamy: Bacon and cheddar cheese create a deliciously creamy and flavorful soup that feels indulgent.
- Easily Scaled: Need more? Double or triple the recipe for extra servings.
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 Pasta Carbonara, Cauliflower Casserole, or 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 Chicken Piccata, Cheeseburger Soup, or Brunswick Stew.
- Potato: 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? Use them in a Twice Baked Potato Casserole.
- 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 Cheddar Biscuits.
Recipe Variations
Want to change things up? Try these easy variations:
- Spicy Potato Soup: Add 1/8 teaspoon of cayenne or stir in sliced jalapeños for some heat.
- Vegan Potato Soup: 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 twist.
- Cheesy Potato Soup: Use gouda, fontina, or another favorite cheese for a richer flavor.
- Corn and Potato Soup: Add a few tablespoons of corn for sweetness and extra texture.
How To Make Potato Soup
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 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:
- French Bread: A warm, crusty slice of French Bread is perfect for dipping into potato 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.
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.
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 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.