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Imagine curling up on the couch with a warm bowl of Potato Soup that hits all the comfort food checkboxes. Made with just one potato, this simple yet hearty recipe is laced with smoky bacon and creamy cheese. Best of all, it’s so easy to make and can be ready in just 30 minutes.

A closeup of a bowl of creamy potato soup topped with chopped bacon next to a spoon all on a metal tray.

If you’re enjoying this recipe, you’ll also love the luxurious taste of our single serving Lasagna Soup, the robust flavors of our homestyle Split Pea Soup, and the cozy embrace of our Chicken Tortellini Soup.

Many of you have been asking for a single serving potato soup recipe, and I’m thrilled to share this delightful dish with you.

If you’re a fan of rich, creamy soups, this recipe is right up your alley. Made with just one potato, a slice of bacon, a sprinkle of cheddar cheese, and some kitchen essentials, this soup delivers all the comforting flavors of a loaded baked potato. Perfect for satisfying those hearty soup cravings!

Why You’ll Love This Potato Soup Recipe

  • No Waste: This recipe is perfectly portioned for one, so you’ll enjoy a fulfilling meal without any leftovers.
  • Quick and Easy: With just 30 minutes from start to finish, you can have a delicious, home-cooked soup even on busy weekdays.
  • Ingredient Flexibility: The base recipe is fantastic on its own, but it also allows for various ingredient swaps to cater to your dietary preferences or what you have in your pantry.
  • Creamy and Flavorful: The combination of bacon and cheddar cheese adds an extra layer of richness and depth of flavor that takes this potato soup to the next level.
  • Doubles Beautifully: If you’re feeding more than one or planning meals for the week, this recipe easily doubles or even triples, while maintaining its delicious taste and texture.
A spoonful of potato soup topped with chopped bacon from a bowl on a metal tray next to a multi-colored cloth napkin.

Ingredients And Substitutions

  • Bacon: Center-cut bacon is ideal for its leaner texture, but you can use any type you have on hand. The bacon adds a smoky depth to the soup. If you have a few extra strips of bacon leftover, consider using them in Pasta Carbonara, Cauliflower Casserole, or Loaded Deviled Eggs.
  • Chopped Onions and Garlic: These are essential for creating a flavor base that elevates the entire dish. No viable substitutes can replicate their unique flavors.
  • Chicken Broth: Opt for vegetable broth if you’re aiming for a vegetarian version. In such cases, you can also omit the bacon. Should you have any extra chicken broth, you’ll love using it up in our single serving Chicken Piccata.
  • Potato: Russet potatoes are a great choice due to their starchy nature, making the soup thicker. Yukon Golds can also work well. Aim for a medium russet, peeled and cubed, to get around 1.5 cups or 250 grams of potato chunks. Got an extra potato? Use it to make a small Twice Baked Potato Casserole.
  • Salt and Black Pepper: Basic but vital. These seasonings bring out the natural flavors of the other ingredients.
  • Milk: The choice is yours—skim, 1%, 2%, whole, or even a dairy-free option like almond or soy milk. Keep in mind that a higher fat content will yield a creamier texture.
  • Flour: All-purpose flour acts as a thickening agent. For a gluten-free option, cornstarch is an excellent alternative.
  • Cheese: The recipe calls for cheddar cheese due to its rich and tangy flavor, but feel free to experiment with other types if you wish. Consider using any extra cheese in a small batch of Chicken Tacos.

Recipe Variations

Already in love with this potato soup but looking to shake things up? Here are some creative tweaks to keep your palette excited.

  • Spicy Potato Soup: Add 1/8 of a teaspoon of cayenne or some sliced jalapeños for a spicy twist.
  • Vegan Potato Soup: Use coconut milk instead of dairy and skip the bacon to make it plant-based.
  • Clam Chowder Inspiration: Toss in a handful of canned clams and a splash of their juice for a different take.
  • Cheesy Potato Soup: Experiment with different cheeses like gouda or fontina for a new layer of flavor.
  • Corn and Potato Soup: Add a few tablespoons of of corn kernels for a touch of sweetness and extra texture.
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How To Make Potato Soup For One

These step-by-step photos and instructions help you visualize how to make this simple potato soup recipe. See the recipe below for ingredient amounts and full recipe instructions.

  1. Cook bacon in a 2-quart saucepan over medium heat until crisp; remove to a paper towel-lined plate. Crumble when cool enough to handle.
  2. Sauté chopped onions and garlic in the bacon drippings until tender.
  3. Add broth, potatoes, salt, and pepper. Bring to a boil. Reduce heat to medium-low and simmer for 10 minutes until potatoes are tender.
  4. Combine milk and flour in a small bowl; gradually stir in the potato mixture. Bring to a gentle boil; cook and stir for 2 minutes until thickened and bubbly. Remove from heat and stir in cheese until melted.
Four photos showing how to make potato soup from cooking the bacon to adding the onions and potatoes.

Expert Tips

  • Utilize Bacon Grease: Cook your bacon first and set it aside, then use the remaining bacon drippings to sauté the onions and garlic. This process infuses the soup with an extra layer of savory, smoky flavor.
  • Consistent Potato Chunks: Be sure to chop the potatoes into uniform sizes. This ensures even cooking, preventing some pieces from turning mushy while others remain undercooked.
  • Optional Herbs: While this recipe doesn’t call for any herbs, adding some can elevate the flavors even more. Start with 1/8 to 1/4 teaspoon of dried herbs like sage, thyme, rosemary, or oregano, and adjust to taste.

What To Serve With Potato Soup

So you’ve got your bowl of potato soup ready and you’re wondering what to pair it with? From crunchy to creamy, these additions and sides elevate your soup game.

  • Crusty Bread: A slice of homemade French bread can add a crunchy contrast to your creamy soup.
  • Chopped Salad: Go for a simple Italian Chopped Salad with a tangy vinaigrette to balance the richness of the soup.
  • Sautéed or Roasted Vegetables: Add some green beans or roasted carrots for a healthy side.
  • Grilled Cheese: Opt for a mini grilled cheese sandwich, because cheese on cheese is just too good to pass up.
  • Apple Slices: For a sweet and crunchy counterpart, serve with thinly sliced apples.

Frequently Asked Questions

Which potatoes are best for making soup?

Russet potatoes are a top pick for making rich and creamy potato soup, thanks to their high starch and light texture. Yukon Gold or yellow potatoes are another solid choice; they’re medium-starch potatoes that contribute to a thicker soup. Red or round white potatoes are lower in starch and keep their shape well, adding color to your dish when unpeeled.

Should I peel the potato for potato soup?

Whether to peel the potatoes or not is largely a matter of preference. For russet potatoes, peeling is common, but it’s not mandatory. With other potato types, like red or Yukon Gold, leaving the skin on adds texture and color to your soup.

How can I thicken potato soup?

One teaspoon of all-purpose flour works wonders in thickening this potato soup. To avoid clumps, whisk the flour with milk in a separate bowl before adding it to the soup. If you’re looking for a gluten-free alternative, cornstarch is a good substitute. Using heavy cream is another thickening option; if you go this route, reduce the milk to 1/4 cup and add 1/4 cup of cream, making sure not to let the soup boil.

What size pot should I use?

A 2-quart pot or saucepan works best for this small batch potato soup recipe. Using a pot of a similar size ensures even cooking and optimal flavor development.

If you would like additional information on the dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes we use, please visit our Store page.

How do I store leftover potato soup?

This is a single serving, but if you do have leftovers, store in the fridge for up to 3 days.

How can I make vegan potato soup?

Yes, use plant-based milk and cheese and vegetable broth.

Closeup of potato soup topped with chopped bacon in a bowl.

Irresistible Single Serving Potato Recipes You Need To Try

Looking for more ways to use that specific type of potato you have on hand? Check out this curated list of single serving potato recipes, conveniently categorized by the potato variety each recipe calls for.

Russet Potatoes

Red Potatoes

Yukon Gold Potatoes

More Single Serving Soup Recipes You’ll Love

If you’re smitten with our single serving Potato Soup, you’ll definitely want to explore these other individual-sized soup recipes to keep your meal rotation exciting and flavorful.

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 easy potato soup 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!


Your Cooking For One Source
Because you’re worth it

Potato Soup For One

4.86 from 62 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 1 serving
This single serving potato soup is made with just one potato! It's creamy, comforting, and so easy to make. Filled with bacon and cheese, this soup can be ready in 30 minutes.

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
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Instructions 

  • In a 2-quart saucepan, cook bacon over medium heat until crisp; transfer to a paper towel-lined plate.
    bacon for potato soup | one dish kitchen
  • Sauté onions and garlic in bacon drippings until tender, about 3 minutes.
    potato soup | one dish kitchen
  • Add broth, potatoes, salt, and pepper. Bring to a boil. Reduce heat to medium-low and simmer, uncovered for 10 minutes or until potatoes are tender.
    potato soup | one dish kitchen
  • Combine milk and flour in a small bowl and stir until smooth; slowly pour into potato mixture. Bring to a gentle boil; cook and stir for 2 minutes until thickened and bubbly. Remove from heat and stir in cheese.
    potato soup | one dish kitchen
  • Pour into a bowl and top with crumbled bacon. Enjoy immediately.
    bowl of potato soup with bacon | one dish kitchen

Notes

  • Utilize Bacon Grease: Cook your bacon first and set it aside, then use the bacon drippings to sauté the onions and garlic. This process infuses the soup with an extra layer of savory, smoky flavor.
  • Consistent Potato Chunks: Be sure to chop the potatoes into uniform sizes. This ensures even cooking, preventing some pieces from turning mushy while others remain undercooked.
  • Optional Herbs: While this recipe doesn’t call for any herbs, adding some can elevate the flavors even more. Start with 1/8 to 1/4 teaspoon of dried herbs like sage, thyme, rosemary, or oregano, and adjust to taste.

Nutrition

Serving: 1serving, Calories: 464kcal, Carbohydrates: 57g, Protein: 24g, Fat: 21g, Saturated Fat: 10g, Cholesterol: 50mg, Sodium: 1621mg, Potassium: 1429mg, Fiber: 4g, Sugar: 11g, Vitamin A: 514IU, Vitamin C: 18mg, Calcium: 397mg, Iron: 3mg

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.

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4.86 from 62 votes (17 ratings without comment)

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Recipe Rating




92 Comments

  1. Teresa Peeples says:

    Joanie,
    Can this be made in a mini crock pot?

    1. Joanie Zisk says:

      Teresa, I haven’t tested this recipe in a crock pot so I can’t confirm the ingredient amounts or how the soup will turn out.

  2. Jackie says:

    I made it meatless this time for lent. Fantastic recipe I added a fourth cup of diced carrots and celery and increased the flour to a tablespoon to thicken more. Lastly I added 2 tablespoons of well drained jarred pimentos So good. Iโ€™ll never buy canned potato soup again

  3. Marcy says:

    Can you use a can of diced potatoes in place of a regular potato?

    1. Joanie Zisk says:

      Absolutely, you can use canned and drained potatoes in your potato soup recipe. Keep in mind that since canned potatoes are already partially cooked, you might want to reduce the overall cooking time of the soup.

  4. Beth H says:

    Do we precook the potatoes or do they cook in the process of making the soup?

    1. Joanie Zisk says:

      No need to precook the potatoes, they cook in the soup.

  5. Patricia Kowalski says:

    I made the potatoe soup and next time will leave out the pepper as it had a bite to it. Otherwise it was great

  6. BBettie Hammock says:

    If you cannot eat Bacon, what can be substituted? Is there such a thing as bacon flavoring?
    I dont care for Turkey bacons texture or flavor.
    Thank you.

    1. Joanie Zisk says:

      Feel free to leave out the bacon and use a little olive oil to sautรฉ the onions and garlic.

    2. Teresa Peeples says:

      yes there is a bacon seasoning you can purchase from amazon and other places online. Haven’t seen it grocery stores but it tastes pretty good esp on popcorn

  7. Peggy says:

    So good and so easy. Lots of flavor.

  8. Jennie says:

    I’ve used this recipe several times and it comes out great every time.

  9. Jeannette says:

    This is so good! Usually, I use bacon as suggested, but tonight I used sliced kielbasa-and cooked it the same way as bacon in your recipe. This is so good whether I make it in the summer or the fall! Thank you and thank you for single serving recipes!!

    1. Joanie Zisk says:

      You are most welcome, Jeannette. I’m so glad the potato soup is one of your favorites. Thank you so much for your feedback.

  10. Deborah Grabill says:

    The Potato Soup was absolutely delicious, and the recipe actually made more than one serving for me. I intend to try more of your recipes. Thank you!