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! 

Thanks to Idahoan® Premium Steakhouse® Potato Soups for sponsoring today’s post. Their Steakhouse Potato Soups are seriously restaurant quality soups that YOU get to make at home!

Happy Thursday, friends!

How is everyone adjusting to being back in the real world?

• The holidays are over.
• Work/school/commitments/activities have all started again.
• It’s still cold.

I don’t know about you, but when all of the above things 👆 are happening, I need something to look forward to at the end of the night.

And by that, I mean, I need a really solid dinner to look forward to. 😉

When it’s cold and dark by 4:00 PM, I crave something warm, filling, hearty, and cozy.

Enter: Idahoan Premium Steakhouse Creamy Potato Soup paired with my favorite Wedge Salad Recipe.

Because what’s more comforting or classic than a really great soup and salad for dinner?

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!

Prep Time: 10 minutes

Cook Time: 5 minutes

Yield: 4 people

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Ingredients

US Customary - Metric

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)

Recipe Video

Instructions

Creamy Potato Soup

• Prepare according to package directions.

Wedge Salad

• Prep the lettuce, dice the tomatoes, and cook bacon until crispy in a large non stick skillet over medium heat.
• Remove bacon, crumble, and reserve 1 1/2 tablespoons of the bacon grease for the salad. Set aside.

Croutons

• In the same skillet, melt butter over medium heat.
• Once melted, add in the cubed bread and salt and cook until golden brown, about 3-5 minutes.
• Remove from the pan and set aside.

Blue Cheese Dressing

• Place all dressing ingredients into food processor and pulse together until well combined.

Serving

• Serve soup in 4 individual bowls and top with some crumbled bacon and croutons.
• Serve salad on 4 individual plates and top with dressing, roma tomatoes, bacon, croutons, and more crumbled blue cheese.
• Enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

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STORING

Room Temp:N/A

Refrigerator:1-2 Days

Freezer:N/A

*Storage times may vary based on temperature and conditions

Notes

Nutritional information does not include soup.

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Nutrition Information

Nutrition Facts

Wedge Salad Recipe

Amount Per Serving

Calories 372 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 14g88%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 57mg19%

Sodium 830mg36%

Potassium 380mg11%

Carbohydrates 13g4%

Fiber 2g8%

Sugar 6g7%

Protein 11g22%

Vitamin A 1105IU22%

Vitamin C 5.9mg7%

Calcium 190mg19%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: blue cheese dressing, creamy potato soup, iceburg lettuce

Enjoy this recipe?

Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy

Course: Lunch, Salad, Side Dish

Cuisine: American

Author: Jennifer Debth

Thanks again to Idahoan for sponsoring today’s post!