Did you know that January is National Soup Month? It makes perfect sense because much of the country is still experiencing chilly weather. There's not a better meal to warm up with than a hearty bowl of soup!
This post is in partnership with Idahoan® Foods. All opinions are my own.
Personally, I'm a fan of thick and creamy soups with potatoes and/or cheese....like the one's you get at a steakhouse! The only downside to getting a really good bowl of restaurant quality soup is the, often tedious, process of getting everyone together to go out to dinner, or spending a ridiculous amount of time in front of the stove to prepare it from scratch. Neither of which are particularly inviting when my soup cravings hit.
Idahoan® must understand my dilemma. They have delicious Premium Steakhouse® Potato Soups that can be prepared in just 5 minutes and taste like restaurant-quality soup. Yes, you read that right— 5 minutes on the stove-top with water!
Because it's National Soup Month, I just had to try Idahoan® Premium Steakhouse® Potato Soups for myself. There are four delicious varieties: Cheddar Broccoli, Creamy Potato, Loaded Potato and Three Cheese Chipotle.
I chose Cheddar Broccoli for my first batch of soup because it's a family favorite. To make the soup into more of a meal, I served it with quick & easy Cheesy Pull Apart Bread (recipe below!).
My family went crazy for Idahoan® Premium Steakhouse® Cheddar Broccoli Potato Soup! It really only took 5 minutes to prepare (though I let it simmer a little longer while I made the Cheesy bread), and the taste was deliciously creamy and satisfying— We can't wait to try the other varieties!
Visit Idahoan.com for more information, including nutrition facts and retail availability and follow @IdahoanFoods on Facebook, Twitter and Instagram using #SteakhouseSoups.
Cheesy Pull Apart Bread Recipe
- Large loaf of crusty bread
- 8 oz sliced Cheddar cheese cut into small squares or cheese of choice
- 1/4 – 1/2 cup Extra Virgin Olive Oil or melted butter
- 1 tablespoon chopped garlic
- 1 tablespoon chopped parsley
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Preheat oven to 350 degrees
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With serrated knife, cut bread lengthwise and then crosswise, making sure not to cut through to the other side.
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Stuff each open slot with a square of cheese.
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In a small bowl, combine olive oil, garlic and parsley.
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Drizzle entire loaf with olive oil mixture.
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Wrap load of bread in aluminum foil and bake for 25 minutes, or until bread is toasty and cheese is bubbly.
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Serve immediately.
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