Potato Soup for One

Soupe de pommes de terre facile pour une personne, crémeuse et réconfortante. Préparée avec des pommes de terre tendres, du bouillon léger, du lait et du fromage cheddar fondu, cette soupe rapide est parfaite pour le déjeuner, le dîner ou un repas rapide. Recette simple de soupe maison avec bacon croustillant et saveurs d’épices, idéale pour les repas individuels ou les portions personnelles.

Ingredients

• 1 slice bacon
• ½ cup chopped onions
• 1 clove garlic, minced
• 1 cup low-sodium chicken broth
• 1 medium Russet potato, peeled and cubed (about 1.5 cups / 250 g)
• ½ teaspoon kosher salt
• ¼ teaspoon coarsely ground black pepper
• ½ cup 1% milk (or 2%, whole, half & half, almond, or soy milk)
• 1 teaspoon all-purpose flour
• ¼ cup shredded cheddar cheese

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Instructions

1. In a 2-quart saucepan over medium heat, cook the bacon until crisp. Transfer to a paper towel-lined plate and crumble once cooled.
2. Sauté the onions and garlic in the bacon drippings until softened, about 3 minutes.
3. Add the chicken broth, cubed potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the potatoes are tender.
4. In a small bowl, whisk together the milk and flour until smooth. Stir this mixture into the soup and bring to a gentle boil. Cook for about 2 minutes, stirring often, until slightly thickened.
5. Remove the soup from heat and stir in the shredded cheddar until fully melted.
6. Pour into a bowl and top with crumbled bacon. Serve immediately.

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Why You’ll Love This Recipe

This potato soup is rich, creamy, and perfectly comforting, made for a single serving without any waste. The combination of tender potatoes, melted cheddar, and crispy bacon makes it an easy go-to meal for lunch, dinner, or a cozy snack.

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Tips

• Use Russet potatoes for the best creamy texture.
• For extra flavor, sauté a pinch of thyme or smoked paprika with the onions.
• Don’t overcook the potatoes—they should be tender but not mushy.
• Stir frequently when adding the milk-flour mixture to prevent lumps.

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Variations and Substitutions

• Vegetarian: Skip the bacon and use vegetable broth. Top with roasted chickpeas or crispy onions for crunch.
• Dairy-Free: Use almond or soy milk and vegan cheddar cheese.
• Add-Ins: Mix in corn, peas, or cooked chicken for a heartier soup.
• Spices: Add a dash of cayenne or smoked paprika for extra warmth.

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FAQs

Can I make this ahead of time?
Yes, store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of milk to loosen if needed.

Can I freeze this soup?
Freezing is possible, but the texture may change slightly due to the potatoes. Reheat slowly over low heat.

Can I use instant potatoes or pre-cooked potatoes?
Fresh cubed potatoes give the best flavor and texture, but pre-cooked potatoes can work if added later in the cooking process to avoid overcooking.

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Serving

Serve hot in a small bowl, topped with crumbled bacon and a sprinkle of extra cheddar if desired. Pair with a slice of crusty bread or a simple side salad.

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Suggestions

This single-serving potato soup is perfect for a cozy night in, a quick lunch, or when you want comfort food without leftovers. Add a touch of fresh herbs like chives or parsley for extra color and flavor.