Thank you Idahoan® Steakhouse® Soups for sponsoring this post. Grab yourself a bowl and celebrate National Soup Month with me!
I LOVE soup! (Almost as much as I love pie.) My perfect meal very well might be a hot bowl of soup with some crusty bread for dipping followed by a fresh-from-the-oven blueberry pie with vanilla bean ice cream. Of course this all must take place on a rainy winter day (snow would be even better) with the fireplace roaring.
I’ve been serving dinners bar or buffet style lately, which has been a great way to get the kids to try a little of everything on the table. Sometimes they even end up liking something they initially weren’t too sure about. Idahoan® Steakhouse® Soups are the perfect base for your dinner soup bar. They cook quickly which is an added bonus on days when the kids have to stay late at school for basketball practice or play rehearsal. A potato soup bar would be a great meal to serve for a fall or winter party, too! Super easy and comforting.
Idahoan® Steakhouse® Soups bring together real, red Idaho® potatoes with flavorful seasonings and rich cheeses to provide a creamy taste in every spoonful – all you have to do is add water. I honestly struggled with what toppings to add to my soup bar because these soups are already jam packed with all the goodies. Let’s be real though, you can always use extra bacon and cheese, right?!
I couldn’t choose between the three flavors of soup: Loaded Potato, Creamy Potato, and Cheddar Broccoli. So I cooked all three and served them amidst various toppings. We are a family of five, and we quickly ate our way through a little more than half of the soups on the table. This meant that Henry and I had plenty of leftovers to share for lunch for the next two days.
I think my favorite part of this spread are the mini bread bowls. How cute are they?! Since I was serving three different flavors of soup, I wanted everyone to be able to taste a bit of each. Mini bread bowls were the perfect answer. I just took basic dinner rolls, sliced off the tops, removed some of the center, brushed them with oil, and baked for about 10 minutes on 350F to get them golden brown and a little crisp. Once you load them up with soup, the bread softens just perfectly but still holds up against the creamy potatoey goodness.
What toppings do you love on potato soup?!
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.