An Awesome Baked Potato Soup Recipe for Two.
I don’t know if there are many recipes in my repertoire that are longer overdue. If there is one soup I love in life, it’s easily loaded potato soup. Hands down. And it needs to be easy, creamy, and packed with flavor. It also has to deliver a sense of comfort to my tastebuds in each and every bite. Lastly, it needs to be a small batch loaded potato soup.
Is that so much to ask? 🙂
My original recipe had a ton of veggies in it. 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. 🙂
What Ingredients do I need for Potato Soup for Two??
- Thick-Cut Bacon
- Unsalted Butter
- Onion (Yellow or White)
- Al-Purpose Flour
- Small Gold Potatoes
- Low-Sodium Chicken Broth
- Whole Milk
- Smoked Paprika
- Salt & Pepper
- Heavy Cream
- Sour Cream
- Cheddar Cheese
How Do I Make this Potato Soup Creamy?
I use an immersion blender to make this soup really creamy and velvety in texture. You can also use a blender or food processor, but be super careful if you do. Blend about half of the soup at a time, and be sure to leave a ventilation system to allow the hot air to escape. (I recommend not sealing the lid on top of the blender, but leaving a little gap between the lid and the blender so the hot air can escape. 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.)
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. Also, once the soup sits in the refrigerator for a day or two, the flavors really blend together for a next 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!
Small Batch Loaded Potato Soup
- 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
- 1 cup whole milk
- 1/4 tsp. smoked paprika
- salt and pepper
- 1/4 cup heavy cream
- 2 tbsp. sour cream
- grated cheddar cheese and chopped green onion
- 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.