I love potato soup. I fell in love with it years ago at Tim Hortons. Not everyone in my house shares this love with me which is where a single serving creamy potato soup recipe comes in. I love a hot bowl of soup on a cold day.
Watch this Recipe Cooked Step-by-Step
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Single Serving Creamy Potato Soup
What You Need:
- 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)
- ½ teaspoon salt
- ¼ teaspoon coarsely ground black pepper
- ½ cup milk ( you can also use almond milk instead)
- 1 teaspoon all purpose flour
- ¼ cup shredded cheddar cheese
How to Make Single Serving Creamy Potato Soup
In a 2-quart saucepan, cook bacon until crisp; transfer to a paper towel-lined plate.
Sauté onions and garlic in bacon drippings until tender, about 3 minutes.
Add broth, potatoes, salt, and pepper. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes or until potatoes are tender.
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.
Pour into a bowl and top with crumbled bacon. Enjoy right away with a great book, my personal favorites can be found here.
Single Serving Creamy Potato Soup
I love potato soup, and this single-serving creamy potato soup recipe hits the spot. I love a hot bowl of soup on a cold winter day.
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)
- ½ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
- ½ cup 1% milk ( you can also use almond milk instead)
- 1 teaspoon all purpose flour
- ¼ cup shredded cheddar cheese
Instructions
- In a 2-quart saucepan, cook bacon until crisp; transfer to a paper towel-lined plate.
- Sauté onions and garlic in bacon drippings until tender, about 3 minutes.
- Add broth, potatoes, salt, and pepper. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes or until potatoes are tender.
- 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.
- Pour into a bowl and top with crumbled bacon. Enjoy immediately.
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