So, for the first recipe in my one-serving series, I give you my version of potato soup:
1 potato 1/4 cup frozen peas (if desired) 1/4 to 1/2 tsp dehydrated onions
1 tbsp butter 1 tbsp flour 1/4 to 1/2 tsp minced garlic
salt parsley or Italian seasoning pepper (optional)
Peel and dice the potato (small, bite-sized cubes). Boil the potato, peas, and onion together in a medium-sized saucepan until the potato pieces are tender. Drain into a bowl (keeping the liquid). In the same pan, melt 1 tbsp butter. Add flour and stir with a fork until well combined. Slowly add milk and stir until mixture has thickened (about the consistency of a thin gravy). Add the potato/peas/onion mixture and stir. Add garlic, salt & pepper, and other seasonings to taste. If sauce is too thick or to make it stretch, add up to 1/4 cup of the water you saved from the boiled potatoes (a little at a time).
*This could also be good with some bacon or sausage, if desired. Cook the meat and add to the white sauce with the cooked potatoes. Likewise, if you have other seasonings or different vegetables you like in potato soup, add them to taste. 1/4 cup seemed to be a good amount for the peas; it would probably be a similar amount for the corn or carrots, for example.
**Note: This recipe makes exactly one bowl of soup. If you think you'll be hungry for seconds or if you're cooking for a second person, you might want to double the recipe.
Toni Lydecker also has a potato soup recipe in her book "Serves One." It makes more soup than this, has carrots, and is slightly more complicated, but it's also pretty good.