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Small Batch Baked Potato Soup

A warm and cozy bowl of soup that is just the right size for a small family!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: American
Servings: 4 bowls


  • 2 slices bacon I prefer thin for this recipe
  • ¼ yellow onion diced small
  • 1 tablespoon salted butter
  • 2 medium sized russet potatoes diced in ½ inch pieces
  • ½ teaspoon Tony Chachere's
  • 2 ½ cups water
  • 2 teaspoons Better Than Bouillon Chicken Flavor
  • 1 cup whole milk + 1 teaspoon flour whisked together
  • ½ cup cheddar cheese + more for serving.
  • Freshly ground black pepper for serving


  • In large saucepan or Dutch Oven, fry bacon on medium-low and then let cool on a plate lined with paper towels.
  • Remove most (but not all) of bacon grease in the pot.
  • Add ¼ onion to the pot with butter and let cook on medium-low for 5 minutes.
  • Add in water, chicken bouillon, diced potatoes, and Tony Chachere‚Äôs and bring to boil (medium-high heat)
  • Lower fire to medium and let cook down, partially covered for 15-20 minutes until potatoes are VERY fork tender (it's better to cook these for an extra 5 minutes than move on too soon)
  • Lower fire to medium low and add in milk and flour mixture. Bring to simmer and then shut off fire.
  • With an immersion blender, blend soup so that half of potatoes are blended. (It's totally fine if you don't have an immersion blender, just transfer a little at a time to a blender until half is blended)
  • Stir in ½ cup cheddar cheese.
  • Pour into bowls and top with more cheese, crumbled bacon pieces, and freshly ground black pepper. YUM!