Creamy, cozy loaded baked potato soup made in a small batch for weeknights. Packed with bacon, cheddar, and sour cream, this recipe makes two large bowls, or about a quart of soup. Ready in 45 minutes!
Potato soup is probably my favorite soup, so you’d better believe this recipe is really good! As a recipe developer (and avid potato soup enthusiast), I created this soup to be super creamy, packed with flavor, and to make about two large bowls of soup. The key is to build flavor from the beginning, rather than just loading it with salt and pepper at the end!
I prefer really creamy potato soup (like, no chunks). So I use an immersion blender to make this one super smooth. However, if you prefer a chunky potato soup, you can skip that part! Just be sure to check out my recipe tips and tricks below, too. Also, if you want leftovers, feel free to double or triple the recipe! This soup will only get better as it sits, and will keep in the refrigerator for about four days.
My original recipe had a ton of veggies in it, which really didn’t feel necessary once I revised the recipe. This version is simplified, with onions and garlic as our flavor base. We cook those in bacon fat and butter (because potatoes love fat), and let the flavors develop. We also boil the chopped potatoes in the chicken broth and milk. Not only does this eliminate the extra step of boiling them in water, but it uses one less large pot this way. 🙂
Ingredients
- 2 strips Thick Cut Bacon
- 1 tbsp. Unsalted Butter
- 1/2 cup chopped Onion (yellow or white onion)
- 2 cloves Garlic, minced
- 2 tbsp. All-Purpose Flour
- 1 pound Small Gold Potatoes (peeled and cut into 1/2″ pieces)
- 2 cups Good Chicken Broth (low-sodium if you’re salt-sensitive / or vegetable broth)
- 1 cup Whole Milk
- 1/4 tsp. Smoked Paprika
- Salt and freshly cracked Black Pepper, to taste
- 1/4 cup Heavy Cream
- 2 tbsp. Sour Cream
- Sharp Cheddar Cheese and Green Onions, for garnish
Ingredient Notes and FAQs
Thick Cut Bacon
Not a deal breaker if you don’t have thick cut bacon specifically. If you’d rather use thinner slices, look for Applewood or Hickory Smoked Bacon.
Small Gold Potatoes
I used honey gold potatoes in these photos, but Yukon Gold potatoes (or any gold potato or yellow potato) will work! I feel like Yukon Golds are usually easier to find anyway. Yellow potatoes have a buttery flavor that works really well in potato soup. If you prefer Russet potatoes, that will also work. The texture may differ slightly, but it will still be delicious.
Whole Milk + Heavy Cream
Whole milk and heavy cream are both used in this recipe, and for different purposes. Whole milk is added before the potatoes boil, as it has a higher water content that allows it to boil with the chicken broth and other ingredients, while adding a little bit of flavor to the potatoes as they boil. I have not tested this recipe with 2% milk, but from my past experiences with similar recipes, it should work perfectly fine. I wouldn’t recommend using skim milk as a substitute, as it doesn’t have much flavor and won’t add much to the soup. Heavy cream is stirred in once the soup cools down a bit, which helps keep the cream from separating in high heat. Heavy Cream adds a necessary richness and silky texture to this soup, but you can substitute it with half and half if necessary.
Can I Make this a Chunky Potato Soup?
You can do whatever you want! I personally prefer a creamy, chunk-free potato soup. Probably because I’m a child with some things. If you want to leave all of the potato chunks in, do it! If you want to just leave some of them in, use an immersion blender to just blend some of the potato pieces. Or transfer half of the soup to a blender and blend it until smooth, then combine it withe the chunky half for an even ratio.
Do I Need an Immersion Blender?
Nope. I use an immersion blender to make this soup, but you can also use a stand-up blender or food processor – just be super careful if you do! Blend about half of the soup at a time, and be sure to leave a gap in the lid so the steam can escape while you blend it. (Alternatively, you can remove the stopper in the lid [if there is one] so the air can escape. Just blend the soup in bursts if you do this, so you can control how much hot hair comes out as you blend it.) OR you can use a potato masher to roughly mash the potatoes if you don’t feel like doing the whole blending thing!
This is pretty much a replica recipe from a steakhouse I worked at in college, and I LIVED for their potato soup. It’s the ultimate comfort food, and while I love it, I wanted to make a small batch version so I could have it for just a couple of meals.
Directions
Step One: Cook the Bacon. Heat a large, deep sauce pan* over medium heat. Chop the bacon into small pieces, about 1/4″-1/2″, and add to the hot pan. Cook bacon until brown and crispy, then transfer the bacon to a plate lined with paper towel to drain. Leave the bacon fat in the saucepan.
Step Two: Add Onions and Garlic. Add butter and onions to the saucepan, along with a good pinch of salt. Stir. Cook the onions until tender and starting to brown, about ten minutes. Stir in garlic, and cook another minute until fragrant and softened.
Step Three: Make a Roux. Stir in the flour. Let it cook 1-2 minutes to cook out the “flour” taste.
Step Four: Add Potatoes, Liquids, and Seasonings. Add potatoes, chicken broth, whole milk, smoked paprika, and another good pinch of salt. Stir. Bring the contents of the saucepan up to a boil, and let it sit undisturbed for 15 minutes.
Step Five: Blend the Soup and Add More Flavor. Turn the heat down. Check to make sure you can easily pierce a potato with a fork, which indicates that they are cooked through. Once the soup has stopped bubbling, carefully use an immersion blender to blend the soup into a smooth, creamy texture. Stir in heavy cream, sour cream, and a healthy pinch of freshly cracked black pepper. Taste, then season with more salt and pepper to taste.
Step Six: Simmer. Let the soup simmer for about ten minutes before serving.
Step Seven: Serve with your Favorite Toppings. Serve the soup hot, with shredded cheddar cheese, chopped green onion, the crispy chopped bacon, and another dollop of sour cream for toppings.
I scaled this small batch loaded potato soup recipe down to two huge bowls, or four smaller bowls. Basically, it makes two for us today, then two for us when we decide we are too lazy to make dinner later this week. I don’t need ten servings of leftover potato soup taking up room in my refrigerator; the cookie dough and honey lavender syrup already claimed most of the room. 🙂
But really, when there are so many fun and delicious things to make throughout the week, we aren’t good at repetitive eating. This way, we can enjoy a couple of dinners with this (pair it with a killer salad like some romaine lettuce with my homemade, traditional steakhouse caesar dressing for two, or even the awesomely unique greek yogurt caesar with cranberries and walnuts) for the ultimate lunch or dinner combo!), and move on to the next fun meal.
More Small Batch Soup Recipes
- Easy Chicken, Poblano, and Black Bean Soup (Small Batch)
- Small Batch Chicken Pot Pie Soup for Two
- Stuffed Green Pepper Soup (Small Batch)
- Small Batch Chicken and Vegetable Soup
- Creamy Roasted Tomato Soup for Two
This recipe obviously makes a small batch of potato soup, but if you have leftovers, it is SO good the within the next couple of days! The flavors have a chance to really blend together for an entirely new level of deliciousness.
How do I Reheat Creamy Potato Soup?
Reheat this soup in a sauce pan over low heat. Gently warm the soup, stirring often. If the soup gets too hot too quickly, it may separate. Low and slow is the best way to make sure it stays together, and it will taste SO good reheated!
I love small batch recipes, because life is about adventure. That’s why I like to keep it going, and keep a fun rotation of weekly foods in our dinner plans. This soup is delicious, and you need it in your life! It’s worthy of leftovers, and I really hope you enjoy! Tag me on Instagram with #aflavorjournal to show me everything you’ve made!
xx Sara
Small Batch Loaded Potato Soup
Ingredients
- 2 strips Thick Cut Bacon
- 1 tbsp. Unsalted Butter
- 1/2 cup chopped Onion yellow or white
- 2 cloves Garlic minced
- 2 tbsp. All-Purpose Flour
- 1 pound Small Gold Potatoes peeled and cut into 1/2" pieces (I used honey gold)
- 2 cups Low-Sodium Chicken Broth good quality, if possible
- 1 cup Whole Milk
- 1/4 tsp. Smoked Paprika
- Salt and freshly cracked Black Pepper to taste
- 1/4 cup Heavy Cream
- 2 tbsp. Sour Cream
- Shredded Cheddar Cheese
- chopped Green Onions
Instructions
- Heat a large, deep sauce pan* over medium heat. Chop the bacon into small pieces, about 1/4"-1/2", and add to the hot pan. Cook bacon until brown and crispy, then transfer the bacon to a plate lined with paper towel to drain. Leave the bacon fat in the saucepan.
- Add butter and onions to the saucepan, along with a good pinch of salt. Stir. Cook the onions until tender and starting to brown, about ten minutes. Stir in garlic, and cook another minute until fragrant and softened.
- Stir in the flour. Let it cook 1-2 minutes to cook out the "flour" taste.
- Add potatoes, chicken broth, whole milk, smoked paprika, and another good pinch of salt. Stir. Bring the contents of the saucepan up to a boil, and let it sit undisturbed for 15 minutes.
- Turn the heat down. Check to make sure you can easily pierce a potato with a fork, which indicates that they are cooked through. Once the soup has stopped bubbling, carefully use an immersion blender to blend the soup into a smooth, creamy texture. Stir in heavy cream, sour cream, and a healthy pinch of freshly cracked black pepper. Taste, then season with more salt and pepper to taste.
- Let the soup simmer for about ten minutes before serving.
- Serve the soup hot, with grated cheddar cheese, chopped green onion, the crispy chopped bacon, and additional sour cream for toppings.
Notes
Nutrition
Tried this recipe?
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Comments & Reviews
Love this soup and that the recipe makes a small batch. We make this a few times every fall & look forward to it every time. Thank you.
Hi Linda! Thank you so much for the awesome comment – I’m so glad you enjoy it!
Can this be made in a 1.5quart slow cooker?
Hi Esther! Unfortunately, I haven’t tested this recipe in a slow cooker, so I can’t say for sure. I think with the cooking steps involved (like cooking the bacon, then the onions, and adding ingredients in various steps), it might be difficult to translate over to a slow cooker recipe. 🙁 However, I think you would be able to keep it warm in a slow cooker!
Okay okay…you actually had me at ‘potato’. This is one of my favourite soups and I definitely don’t make it enough. Great use of bacon grease too…If you’re gonna go in, go ALL in!
Haha! I couldn’t agree more, Bernice! It totally makes this soup! And I’m with you – anything ‘potato’, and I’m in!
This Potato Soup is loaded with so much flavor and extra comforting! This makes the best soup on a cold Fall or winter evening 🙂 Thank you!
My pleasure, Kathryn!! I’m so glad you love it!
Omg I love soups and this one look so good! I tried a potato leek and lentil one earlier this week. Can’t wait to try this one!
I’ve never made anything like this and now I’m tempted to go to my kitchen and make it! I love the combinations and flavours you added and put together, it’s making me drool! soup is just my favourite thing to make and now I’m happy because I have another kind!
I know how you feel! I have recipes I’ve been meaning to post for 9 years. Whoops. There’s just so much that needs to be posted!
I’m glad you finally posted this. It looks amazing!
I love how simple this is! Some soup recipes are just way too complicated. I love that it doesn’t yield a huge amount!
tried this soup yesterday. The flavors were just amazing. Potato soup has never tasted better. Thanks for sharing.
Love baked potato soup! It’s so comforting and easy to make, perfect for the upcoming Fall weather!
This looks incredibly creamy and tasty. What a perfect recipe for fall!
When you say boil then leave undistributed for 15 minutes do you mean let mixture boil for 15 minutes
Correct! Then the potatoes will cook properly.
Do you put a lid on the pot, or leave it uncovered? Many thanks! I found you on a link posted under “soup” on Reddit. The individual posting didn’t have bacon, so made his own revisions. No bacon, so he topped it with some artistically arranged french fries! This looks wonderful! I’ll be back to investigate more of your recipes.
I leave it uncovered! And that’s so awesome!! I love the idea of topping it with artistically arranged french fries! 🤣👏 Thank you so much for finding me and my recipes, Terry – I have a LOT of small batch recipes for two, so hopefully you find more you love!
So thick and creamy- love hearty soups like this! Such a comforting meal for the cooler months ahead 😀 Yay for soup season finally!!
Made this for dinner tonight – absolutely delicious!
That’s awesome!! I’m so glad you enjoyed it, Alexandra!!
I’m making this now. Followed the recipe except I placed it in a slow cooker once combined . Smells amazing
Putting it in the slow cooker is such a great idea! I hope you love it!! 😍
Just had our first snowfall, and after shoveling I headed to the kitchen to give this a try It was quick and easy to make, and comforting for the soul. The only change I made was using 2% milk instead of whole, because that is that I had on hand.
I’m so glad you enjoyed it, Vera! What a perfect way to warm up after shoveling all of that snow. I’m very glad to hear the 2% milk worked as a replacement, too. Stay warm, and thank you so much your comment!
Love this recipe! Made just the right amount of soup, and it’s so simple yet so flavorful!
SO happy to hear that you loved it, Ashleigh!!
I only have russet potatoes. Will those be okay?
Those will work!!
Great! I was worried it might change the flavor. Can’t wait to make it tonight!!
I hope you love it!! Gold/yellow potatoes tend to be a little creamier and have almost a slight “buttery” flavor, so it might be just a LITTLE different, but not enough to make it totally change. I can’t wait for you to make it! You have to let me know how it turns out!
Love this soup! Didn’t say when to put the bacon back in. I added it after the 15 minute boil. Thank you
I’m so glad you love it, Kathy!! I just use the bacon as garnish in the last step, but stirring it in after the soup simmers is perfect if you want it in the soup! Thank you so much for taking the time to comment! 😍
Delicious. Added extra garlic because I love it! Easy to make. Thank you!
YES! I fully support extra garlic! 😍 I’m so glad you enjoyed it, Julie – and thank you so much for taking the time to comment!
The soup is AH-MA-ZING. I chose the recipe because it was a small batch recipe. I did make subtle changes. We enjoy chunks of potato, so no immersion blending. Then I added 11/2 cups of some summer corn I had frozen this summer. I had no garlic, so I used garlic salt. And finally, I served with some seasoned croutons. SO. GOOD! Thank you for a solid recipe!
I LOVE your changes, Cindi! They sound amazing! And I’m so glad you enjoyed the recipe – thank you so much for taking the time to leave such a wonderful comment!
Such a good recipe!
Only thing is something burnt the bottom of our saucepan! Next time I’m not going to leave the flour step undisturbed to see if that helps.
Absolutely delicious!! My husband and I loved this new recipe and we will make this a staple dinner for fall 🤍🌻🍂
Absolutely delicious!! My husband and I loved this new recipe and we will make this a staple dinner for fall.
Thank you so much for making it, Megan!! I’m so glad you both loved it!
Love the recipe! Very versatile too! Keep the base of onions in bacon fat, the chicken broth, potatoes. But then you can go a different route by adding some corn you cut off the cob this past summer. Or mix in some shredded cheddar to the broth, but leave the potatoes chunky. So many options! Thank you!
I love all of those recommendations!! Thank you so much for making it, and taking the time to leave such a wonderful comment!
My husband always asks for me to make this! Simple to make and I love that it’s small batch.
That totally makes my day! I’m so glad you both enjoy it so much!!
I am used to feeding and cooking for a nice sized family. And this was so delicious and perfect for two. Thank you so much for sharing your recipe.
Thank you so much for making it, Linda! I’m so glad you enjoyed it!
I followed the recipe but threw in the bacon cooked at the beginning into the soup and made more to go on top. Also added about 1/4 cup shredded cheese into the soup and it was delicious.
Oooh I love how you did it! Thank you so much for making this, and for taking the time to come back and leave an awesome comment!!
Love that move, Bella! And adding shredded cheese to it! Thank you for making this, and I’m so glad you liked it!
I used 2 cups of potatoes water and 1 cup of chicken br
oth. Increased flour to total of 4tbls.
I used already cooked mashed potatoes, savi
ng the use of a blender and cubed 2 small potatoes, then microwaved for 2minutes.End rest is creamy soup with a few potato lumps.
Mashed potatoes?! That is genius! Thank you so much for making this, and I absolutely want to try it the way you did it!
Now that we’re empty nesters, this is perfect for the two of us and a bit more for the next day or a guest. I’ve made this and it is wonderful. Thank you
So glad you enjoy it, June! Thank you for making it!
Thank you! I needed a smaller recipe for my son that just had his wisdom teeth pulled. He is very picky and loved it right away. All of us do! I didn’t have any bacon and it still tasted amazing.
Yaa! I’m so happy to hear this, Lauren! Thank you so much for making it – I’m so glad all of you liked it (and what a win for a picky eater!! 😍)
You nailed it with building flavor from the beginning—that’s the detail that makes this soup better than any other one I’ve made. The bacon fat and butter step is the real secret and we love it! Thanks for sharing.
This was sooo good! I will definitely make this again! I left my potatoes chunky and just added the cooked bacon to the soup. Loved it! And small batch too! Thank you!