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!
Servings: 4 people
Calories: 372kcal
Equipment
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
- 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!
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Video
Notes
Nutritional information does not include soup.
Nutrition
Calories: 372kcal | Carbohydrates: 13g | Protein: 11g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 830mg | Potassium: 380mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1105IU | Vitamin C: 5.9mg | Calcium: 190mg | Iron: 1mg