Potato Soup For One
This single serving potato soup is creamy, flavorful, and made with just one potato. Ready in 30 minutes, it’s the perfect comforting dish topped with cheese and crispy bacon.
Servings: 1 serving
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
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
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