Wedge Salad Recipe
A classic wedge salad with a tangy, sweet blue cheese dressing is paired with the creamiest potato soup to celebrate National Soup Month!
  • Course
    Lunch
Servings
4 people
Prep Time Cook Time
10 minutes 5 minutes
  • Course
    Lunch
Servings
4 people
Prep Time Cook Time
10 minutes 5 minutes
Wedge Salad Recipe
A classic wedge salad with a tangy, sweet blue cheese dressing is paired with the creamiest potato soup to celebrate National Soup Month!
  • Course
    Lunch
Servings
4 people
Prep Time Cook Time
10 minutes 5 minutes
  • Course
    Lunch
Servings
4 people
Prep Time Cook Time
10 minutes 5 minutes
Ingredients
Creamy Potato Soup
  • 1 (7.1 oz) package Idahoan Premium Steakhouse Creamy Potato Soup
Wedge Salad
  • 1 head iceburg lettuce quartered into 4 wedges
  • 1 roma tomato diced
  • 4 slices bacon cooked and crumbled, reserve bacon fat
Croutons
  • 1 tablespoon unsalted butter
  • 1 cup sourdough bread cubed (at least 1 day old)
  • 1/4 teaspoon salt
Blue Cheese Dressing
  • 1/4 cup Sour cream
  • 1/4 cup mayo
  • 1 1/2 tablespoons bacon fat leftover from bacon above
  • 3 tablespoons buttermilk
  • 3 tablespoons white vinegar
  • 1/2 tablespoon granulated sugar
  • 3/4 cup crumbled blue cheese + more for topping (about 1 (4 oz) container)
Instructions
Creamy Potato Soup
  1. Prepare according to package directions.
Wedge Salad
  1. Prep the lettuce, dice the tomatoes, and cook bacon until crispy in a large non stick skillet over medium heat.
  2. Remove bacon, crumble, and reserve 1 1/2 tablespoons of the bacon grease for the salad. Set aside.
Croutons
  1. In the same skillet, melt butter over medium heat.
  2. Once melted, add in the cubed bread and salt and cook until golden brown, about 3-5 minutes.
  3. Remove from the pan and set aside.
Blue Cheese Dressing
  1. Place all dressing ingredients into food processor and pulse together until well combined.
Serving
  1. Serve soup in 4 individual bowls and top with some crumbled bacon and croutons.
  2. Serve salad on 4 individual plates and top with dressing, roma tomatoes, bacon, croutons, and more crumbled blue cheese.
  3. Enjoy!
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