Potato Soup for One

Course Soup

Cuisine American

Keyword creamy potato soup, single serving soup, small batch soup, soup for one

Prep Time 10

Cook Time 20

Total Time 30

Servings 1 serving

A creamy potato soup made in a small saucepan, sized for one hearty bowl.

Ingredients

1 slice bacon
½ cup chopped onion
1 garlic clove
1 cup low-sodium chicken broth
1 medium russet potato peeled and cubed (about 1½ cups or 250 g)
½ teaspoon kosher salt
¼ teaspoon coarsely ground black pepper
½ cup 1% milk (or 2%, whole, half-and-half, almond milk or soy milk)
1 teaspoon all-purpose flour
¼ cup shredded cheddar cheese

Directions

Cook the bacon in a 2-quart saucepan over medium heat until crisp, about 5 minutes. Move it to a paper towel and leave the drippings in the pan.
Cook the onion and garlic in the drippings until soft, about 3 minutes.
Add the broth, potato, salt, and pepper. Bring it to a boil, then turn the heat down and simmer until the potato is tender, about 10 minutes.
In a small bowl, stir the milk and flour together until smooth. Stir it into the soup, bring it back to a gentle boil, and stir for about 2 minutes, until it thickens.
Take the pan off the heat and stir in the cheddar until it melts. Pour the soup into a bowl and crumble the bacon over the top.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); bacon counted as cooked bacon, russet potato (the first choice counted), ½ cup 1% milk (or 2% (the first choice counted). Brands and portions vary, so use it only as an approximation.