A classic wedge salad with a tangy, sweet blue cheese dressing is paired with the creamiest potato soup to celebrate National Soup Month!
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?
And what goes better with soup than salad, right? So today, we’re pairing the Idahoan Premium Steakhouse Creamy Potato Soup with a nice, crisp wedge salad.
It’s National Soup Month, so let’s talk soup:
- This potato soup is seriously super delicious. It’s kind of mind blowing how much flavor can be loaded into one little package! It’s restaurant quality, I’m telling you.
- This potato soup is able to be so ridiculously tasty, because Idahoan combines REAL Idaho® red potatoes and red potato skins with flavorful spices and rich cheeses to provide a creamy taste in every bite, so hellloooooo deliciousness.
- This potato soup is. . . just trust me, you need this soup. It’s perfect for those nights when you want something homemade, but don’t really want to do any cooking. Boil water –> throw in soup –> whisk–> simmer –> serve. Ummm, yes please.
Now, let’s talk salad.
This wedge salad is crisp and cold, which perfectly contrasts the hot, creamy soup.
There are three parts to today’s salad recipe:
- The vegetables – iceburg lettuce and tomatoes
- The dressing – bacon grease (yes please), sour cream, mayo, buttermilk, vinegar, sugar, and blue cheese <– holy YUM. Give it a quick whirl in your food processor and it’s done.
- The croutons – sourdough bread sauteed in butter and leftover bacon grease and salt <–H.E.A.V.E.N. I also put some of those bad boys on the potato soup and I highly suggest you do the same.
It’s a super simple salad, but it’s just so elegant, flavorful, and pretty!
Creamy, hearty, flavorful soup paired with a cold, crisp, tangy, sweet, blue cheesy wedge salad.
That’s a ton of amazing flavors, textures, and deliciousness going on if you ask me!
Let’s celebrate National Soup Month #allday #everyday, ok? 🙂
How are YOU going to celebrate National Soup Month? Show Me the Yummy!
Wedge Salad Recipe
Creamy Potato Soup
- 1 (7.1 oz) package Idahoan Premium Steakhouse Creamy Potato Soup
- 1 head iceburg lettuce quartered into 4 wedges
- 1 roma tomato diced
- 4 slices bacon cooked and crumbled, reserve bacon fat
- 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)
Creamy Potato Soup
- Prepare according to package directions.
- 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.
- 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.
- 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.
*Note: Nutritional information is estimated and varies based on products used.
Thanks again to Idahoan for sponsoring today’s post!