Living alone doesn’t mean you have to settle for a bowl of cereal when you’re craving something warm and comforting. I learned this the hard way during my first year in my own apartment, eating far too many sad microwave meals. Then one cold evening, I discovered I could make a perfect single serving of potato soup with just a few basic ingredients I already had in my kitchen. No need to make a huge pot that I’d have to eat for days. This recipe is exactly what I needed back then – simple, quick, and just enough for one person who wants a bowl of something homemade without the leftovers.
Ingredient Substitutions
Bacon can be replaced with smoked paprika or liquid smoke for a vegetarian option that maintains a smoky flavor. Use 1/4 teaspoon of either substitute, adjusting to taste. For a healthier alternative, turkey bacon can be used in the same quantity as regular bacon.
Russet potato can be substituted with cauliflower for a low-carb version. Use the same volume of cauliflower florets, and reduce cooking time slightly as cauliflower cooks faster than potatoes. Sweet potatoes are another option, providing additional nutrients and a slightly different flavor profile.
Cheddar cheese can be replaced with nutritional yeast for a vegan, dairy-free alternative that still provides a cheesy flavor. Use 2 tablespoons of nutritional yeast and adjust to taste. For those who can consume dairy but want a different flavor, try Gruyère or Gouda cheese in the same quantity as the cheddar.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 350-400
- Protein: 15-20 g
- Fat: 15-20 g
- Carbohydrates: 45-50 g
Ingredients
- 1/4 tsp ground black pepper
- 1 cup reduced-sodium chicken stock
- 1/2 tsp kosher salt
- 1 slice bacon (diced into 1/4-inch pieces)
- 1/2 cup low-fat milk
- 1/4 cup shredded cheddar cheese (I like Tillamook sharp cheddar)
- 1 garlic clove (minced, about 1 tsp)
- 1 medium russet potato (peeled and cut into 1/2-inch cubes)
- 1/2 cup diced onion
- 1 tsp plain flour
Step 1: Cook the Bacon
In a 2-quart saucepan, cook the bacon over medium heat until it turns crisp.
Once done, transfer the bacon strips to a plate lined with paper towels to drain excess grease.
Reserve the bacon drippings in the saucepan to use for sautéing.
Step 2: Sauté Onions and Garlic
Using the bacon drippings in the saucepan, sauté the onions and garlic over medium heat.
Stir frequently until the onions are tender and translucent, which should take about 3 minutes.
Step 3: Cook the Potatoes
Add broth, peeled and diced potatoes, salt, and pepper to the saucepan with the onions and garlic.
Bring the mixture to a boil.
Once boiling, reduce the heat to medium-low and let it simmer uncovered for about 10 minutes, or until the potatoes are tender when pierced with a fork.
Step 4: Thicken the Soup
In a small bowl, combine the milk and flour, stirring until smooth to avoid lumps.
Slowly pour this mixture into the saucepan with the potatoes.
Bring the soup to a gentle boil while stirring continuously.
Cook and stir for about 2 minutes until the mixture thickens and becomes bubbly.
Remove from heat and stir in the cheese until fully melted and incorporated.
Step 5: Serve and Garnish
Pour the creamy potato soup into serving bowls.
Top each bowl with the crumbled bacon for added flavor and texture.
Serve immediately and enjoy your comforting and delicious meal!
