Thank you Idahoan® Steakhouse® Soups for sponsoring this post. Enjoy the slow-cooked, restaurant-quality flavor of soup at home in minutes. Serve with flaky cheddar biscuits for a cozy meal.
When the weather turns chilly I crave a warm, comforting meal, but after a long day I don’t always have the time or energy for a long cooking session. That’s where Idahoan® Steakhouse® Soups come in—made with real Idaho potatoes, creamy cheese, and a blend of seasonings, they deliver restaurant-style taste with minimal effort. The hard work—potatoes, roux, and chopping—is already done; you simply add boiling water and the soup is ready in about five minutes.
Idahoan® Steakhouse® Soups
How to make:
Making this soup couldn’t be easier. Skip takeout and enjoy restaurant-quality soup at home.
- Bring 2 cups of water to a boil in a large saucepan.
- Whisk in the soup mix. Reduce heat and simmer for 5 minutes.
- Remove from heat, let stand for 5 minutes, then serve.
Serve as-is or garnish with chopped chives, extra cheese, or crackers. This soup makes a simple, satisfying meal and is also perfect for sharing—make an extra batch for a neighbor, deliver to new parents, or bring to someone feeling under the weather.
Pairing the soup with homemade cheddar biscuits makes the meal extra special. These biscuits are flaky, cheesy, and straightforward to prepare.
What to Serve With Potato Soup
Besides biscuits, Idahoan Steakhouse Soups pair well with simple sides like a pasta salad, a grilled cheese sandwich, or a club sandwich for a heartier meal.
How To Make Cheddar Biscuits
Start by combining the dry ingredients in a large bowl: flour, baking powder, baking soda, sugar, and salt. Stir in finely shredded cheddar and diced fresh chives.
Cut in cold butter using a pastry cutter or two forks, then slowly add buttermilk. Mix just until the dough begins to pull away from the bowl—do not overmix. The dough should be slightly stiff.
Generously flour a work surface and turn the dough out onto it. Knead gently for a few minutes, then shape into a square about 1½ inches thick. Use a round cutter to cut biscuits and place them on a baking sheet.
Bake at 425°F for 10–15 minutes, until the tops are lightly golden. Garnish with extra chives if desired. Serve warm with butter or alongside a steaming bowl of potato soup.
How To Reheat
Reheat biscuits in a 350°F oven for 3–5 minutes for best texture, brushing or dotting with a little butter. Microwaving can dry them out unless wrapped in a damp paper towel and heated briefly—avoid overheating. Leftover biscuits and soup make an excellent lunch the next day.
Can You Make Them Ahead?
Biscuits are best fresh, but you can prepare them ahead if needed. Store baked biscuits in an airtight container in the fridge for up to three days. You can also prepare the dough and refrigerate it for up to 24 hours before baking.
Can You Freeze Them?
Freeze unbaked biscuits by cutting them out and placing them on a cookie sheet until firm, then store in an airtight container. Add 3–5 minutes to baking time when cooking from frozen. Prepared biscuits can be wrapped individually and frozen for up to three months—handy for quick sides to pair with Idahoan Steakhouse Soups.
Frequently Asked Questions
- Can I use dried chives? Dried chives lack the bright flavor and color of fresh. Fresh chives are recommended when possible and are widely available in produce sections.
- Why didn’t my biscuits rise? Check that your baking soda and baking powder are fresh; they lose potency after about a year. Also use cold butter and cold buttermilk for the best rise.
- What if I don’t have buttermilk? You can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk, letting it sit for a few minutes before using.
Recipe
Cheddar Biscuits With Chives
Flaky, tender biscuits loaded with cheddar—an ideal side for potato soup.
Ingredients
- 1 cup buttermilk
- 8 tablespoons butter
- 2 cups all-purpose flour
- 1 teaspoon granulated sugar
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1¼ cups finely shredded cheddar cheese
- ¼ cup fresh chives, diced
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, combine flour, baking powder, baking soda, sugar, and salt. Stir in the cheese and chives.
- Cut in cold butter until the mixture resembles coarse crumbs. Slowly stir in buttermilk until the dough starts to pull away from the bowl; do not overmix—the dough should be stiff.
- Flour a work surface, turn out the dough, and knead gently for a few minutes. Pat into a 1½-inch-thick square and cut out biscuits with a round cutter.
- Place biscuits on the prepared baking sheet and bake 10–15 minutes, until the tops are golden brown. Garnish with extra chives if desired.
Nutrition
Calories: 245 kcal | Carbohydrates: 21 g | Protein: 6 g | Fat: 14 g | Saturated Fat: 9 g | Sodium: 423 mg
If you’re ready to try this comforting pairing, use your local store locator to find Idahoan Steakhouse Soups near you. They also come in other varieties like Cheddar Broccoli and Loaded Potato—great options when you want a quick, satisfying meal.