This post may contain affiliate links. Please read our disclosure policy.
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.
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!