Potato Soup is one of our favorite soups. 

I love Loaded Baked Potato Soup, but my husband prefers an Old Fashioned Potato-Ham soup.potato soup, downsixe cooking, cooking for 2

There is nothing more comforting than a big pot of warm potato  soup on a cold winters day.  For many years, I have always made the big pots of soup for our large family.  Since we are now empty nesters, I have created some soup recipes that are downsized for 2.We do still make a big pot of soup to share with others sometimes, and these recipes are easy to double.

I always make my soups in my dutch oven, even if I am making a smaller version.  I like to have the room for all of the ingredients to blend well, they don’t  stick, and the foods cook more evenly in these pots.potato soup, cooking for 2

The Old-Fashioned Potato-Ham soup starts with fresh, chopped veggies placed in the dutch oven. 

potato soup, downsized cooking Cover with water, bring to a boil, then cover and simmer.  I make a roue to add to the pot to make a richer, slightly thicker broth. Stir in ham chunks, simmer a little longer and you have the perfect soup.  potato soup, downsized cookingpotato-ham soup, downsized cooking  

Old Fashioned Potato-Ham Soup
Serves 2
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  1. 2 large or 3 medium size potatoes
  2. 1/4 cup carrots, sliced thin
  3. 1/2 cup celery, chopped
  4. 1/2 cup onion, chopped
  5. salt and pepper to taste
  6. 2 1/2 cups water
  7. 2 Tablespoons butter, divided
  8. 1 Tablespoon flour
  9. 1/2 cup ham cubes, diced
  10. 1/2 cup half and half
  1. Peel, wash, and cut potatoes into 3/4 inch cubes.
  2. Place potatoes, carrots, celery, and onions in dutch oven or medium size saucepan. Season with desired amount of salt and pepper. Add water to slightly cover vegetables. Bring water to a boil, then reduce heat to low. Add 1 Tablespoon of butter. Cover and simmer until potatoes are tender, about 15-20 minutes.
  3. Melt remaining Tablespoon of butter in a small, microwave safe bowl. Stir in the flour. Spoon a Tablespoon of the broth from vegetables into flour mixture, and then stir mixture into pot of vegetables. Allow vegetables to simmer 5 minutes, stirring frequently.
  4. Stir in the ham and half-and-half. Allow to simmer on low heat until mixtures starts to thicken. Remove from heat. Add additional salt or pepper as needed.
  1. May add additional half-and-half to thin if mixture becomes too thick.
GRANDMA HONEY'S HOUSE http://grandmahoneyshouse.com/
 Loaded Baked Potato Souploaded-baked-potato-soup

 The Loaded Baked Potato Soup starts with bacon browned in a dutch oven.  The bacon is removed and fresh veggies are sautéed in some of the bacon grease.  loaded-baked-potato-soup-1loaded-potato-soup-2

I add chicken broth, half-and-half, cheese and sour cream to make a rich, delicious soup. 

Serve with your choice of toppings such as the bacon, sour cream, shredded cheese, and green onions.loaded-baked-potato-soup

There is just nothing better than a nice warm bowl of soup. 

Even though these recipes are scaled down for 2, there is enough for some leftovers.  

Loaded Baked Potato Soup
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  1. 2 medium-large potatoes, baked
  2. 3 slices bacon
  3. 1/4 cup celery, chopped
  4. 1/4 cup carrots, diced
  5. 1 Tablespoon jalapeno, diced
  6. 1/2 cup onion, chopped
  7. 1 Tablespoon red bell pepper, chopped
  8. 1 teaspoon minced garlic
  9. 1/2 cup ham cubes
  10. 3/4 cup chicken broth
  11. 1 cup half and half
  12. salt and pepper to taste
  13. 1 Tablespoon sour cream
  14. 1/4 cup shredded cheddar cheese
  1. shredded cheddar cheese
  2. diced green onions
  3. sour cream
  1. Cook potatoes until tender. Cut in half and scrape potato out of skins in large pieces, place in a small bowl and set aside.
  2. Cut bacon into small pieces and brown in a dutch oven or medium size saucepan over a medium heat,transfer to a paper towel. Drain bacon grease from pan, leaving about 1 Tablespoon.
  3. Add celery, carrots, jalapeno, bell pepper, and garlic to pan with bacon grease. Saute 10 minutes, over a medium heat, stirring frequently. Add the ham and cook another 5 minutes.
  4. Stir in the chicken broth and half and half. Season with salt and pepper. Stir in the potatoes. Reduce heat to low and simmer about 10 minutes, stirring frequently. Remove from heat and add the sour cream and cheese. Stir to blend into mixture.
  5. Top bowl of soup with the cooked bacon and additional sour cream and cheese.
  1. I use the microwave baked potatoes frequently because of convenience.
  2. If soup becomes too thick you may use additional chicken broth or half and half to thin.
  3. You may stir bacon into the soup instead of using as a topping if desired.
GRANDMA HONEY'S HOUSE http://grandmahoneyshouse.com/


  1. I love that you are sharing “downsized” recipes. Now that it’s just my husband and me, I am always trying to figure out how to make a recipe that doesn’t serve an army!

    1. Thank you. I know exactly what you mean. We raised 7 children so I did always cook for an army and we throw away so much food now. I am trying to learn to do smaller amounts also. Some things are ok to freeze but I don’t like a lot of things after they have been frozen. If I make sweets, I am the one that eats them all at my house so I really have to be careful! I will keep working on this and hope some of the recipes work for you too.

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