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)
- Garlic
- Al-Purpose Flour
- Small Gold Potatoes
- Low-Sodium Chicken Broth
- Whole Milk
- Smoked Paprika
- Salt & Pepper
- Heavy Cream
- Sour Cream
- Cheddar Cheese
- Chives
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 reallyblend 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!
xx Sara
Recipe Card
4.83 from 63 votes
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Small Batch Loaded Potato Soup
Author Sara
Course Soup
Cuisine American
Servings 2 large bowls
A hearty, loaded baked potato soup recipe for two people.
Prep Time 5 minutes mins
Cook Time 40 minutes mins
Total Time 45 minutes mins
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
- 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
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
* The saucepan I used for this recipe is 3 quarts in size. Any saucepan that is 2.5 qts. - 4 qts. will work.
If you do not have an immersion blender, carefully transfer the hot soup to a blender or food processor. Fill it about halfway full, and carefully blend until smooth. Be sure the hot air can escape as you blend it.
If you prefer to have chunks of potato in your soup, it can be eaten as is. Alternatively, you can blend half of the soup and leave the other half chunky.
Nutrition
Serving: 1cup | Calories: 252kcal
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Reader Interactions
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Linda N. says
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.Reply
- sara a. says
Hi Linda! Thank you so much for the awesome comment – I’m so glad you enjoy it!
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- Esther says
Can this be made in a 1.5quart slow cooker?
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- sara a. says
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!
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- Bernice Hill says
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!Reply
- sara a. says
Haha! I couldn’t agree more, Bernice! It totally makes this soup! And I’m with you – anything ‘potato’, and I’m in!
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- Kathryn Donangelo says
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!Reply
- sara a. says
My pleasure, Kathryn!! I’m so glad you love it!
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- Veronika Sykorova says
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!
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- Ramona says
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!Reply
- Alex says
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!
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- Erin says
I love how simple this is! Some soup recipes are just way too complicated. I love that it doesn’t yield a huge amount!
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- Aditi Bahl says
tried this soup yesterday. The flavors were just amazing. Potato soup has never tasted better. Thanks for sharing.Reply
- Veronika says
Love baked potato soup! It’s so comforting and easy to make, perfect for the upcoming Fall weather!Reply
- Moop Brown says
This looks incredibly creamy and tasty. What a perfect recipe for fall!Reply
- Sheila says
When you say boil then leave undistributed for 15 minutes do you mean let mixture boil for 15 minutes
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- Sara says
Correct! Then the potatoes will cook properly.
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- Tammy says
So thick and creamy- love hearty soups like this! Such a comforting meal for the cooler months ahead 😀 Yay for soup season finally!!Reply
- Alexandra says
Made this for dinner tonight – absolutely delicious!Reply
- sara a. says
That’s awesome!! I’m so glad you enjoyed it, Alexandra!!
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- Laurie says
I’m making this now. Followed the recipe except I placed it in a slow cooker once combined . Smells amazing
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- sara a. says
Putting it in the slow cooker is such a great idea! I hope you love it!! 😍
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- Vera says
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.Reply
- sara a. says
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!
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- Ashleigh Brantley says
Love this recipe! Made just the right amount of soup, and it’s so simple yet so flavorful!Reply
- sara a. says
SO happy to hear that you loved it, Ashleigh!!
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- Savannah says
I only have russet potatoes. Will those be okay?
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- sara a. says
Those will work!!
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- Savannah says
Great! I was worried it might change the flavor. Can’t wait to make it tonight!!
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- sara a. says
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!
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- Kathy says
Love this soup! Didn’t say when to put the bacon back in. I added it after the 15 minute boil. Thank youReply
- sara a. says
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! 😍
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- Julie Clemings says
Delicious. Added extra garlic because I love it! Easy to make. Thank you!Reply
- Sara says
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!
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- Cindi says
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!Reply
- Sara says
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!
Reply
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