Thank you Idahoan® Steakhouse® Soups for sponsoring this post. Enjoy the flavorful, slow-cooked taste of restaurant-quality soup at home, in minutes. Serve with my tender flaky cheddar biscuits for the perfect meal!
Chilly evenings have me craving soup! However, after a long day of work I don’t have the time (or energy!) to stand over a hot stove.
I just want to curl up on the couch with a warm blanket, a true crime show, and a hearty meal. Please give me all the comfort foods! For me this means a piping hot bowl of soup, and some cheesy cheddar biscuits. Recently I’ve been loving Idahoan® Steakhouse® Soups.
It is made with real Idaho potatoes, creamy cheese, and a flavorful mix of spices. They did the hard part of chopping potatoes, and making a roux. All we have to do is boil water, and it cooks in 5 minutes!
Idahoan® Steakhouse® Soups
How to make:
Making this soup couldn’t be easier. Put down your cell phone, we’re not ordering out. We can easily make restaurant quality soup at home!
- In a large sauce pan, heat 2 cups of water until boiling.
- Whisk in soup. Reduce heat and simmer for 5 minutes.
- Let stand for 5 minutes and enjoy!
It is perfect on its own or lightly garnished with chives, cheese, or crackers.
This delicious restaurant quality soup is also great for sharing with friends.
- Make an extra batch for someone who is under the weather, or just dealing with a case of the Winter Blues.
- Deliver with a baby toy to new parents. They’ll be so grateful for a warm meal prepared for them!
- Thank You: Make for a neighbor who has helped you shovel your sidewalk or driveway. Nothing warms you up like soup!
Whether you are making this soup for yourself or a friend, my homemade cheddar biscuits make a great accompaniment. Best of all they’re easy too!
What to Serve With Potato Soup
Besides biscuits Idahoan Steakhouse Soups also go great with:
How To Make Cheddar Biscuits
First, combine your dry ingredients in a large bowl: flour baking powder, baking soda, sugar, and salt. Next, add in cheese and fresh chives.
Next, cut in butter with a pastry cutter, and add buttermilk. Do not over mix as we do not want our biscuits to be tough! It is okay if the dough is a little stiff.
Generously flour your work surface. I use a cutting board to knead my dough for a few minutes. Then I work it into a square, and cut out biscuits using a medium round cookie cutter.
Bake for 10-15 minutes. You’ll know they’re done when the tops are just starting to turn golden brown.
This is optional but I like to garnish with a few additional chives as well. Great on their own or spread with butter!
How To Reheat
You can reheat these in the oven or microwave. I prefer the oven. I reheat for just 3-5 minutes in a 350 degree oven. I like to grease my pan with butter, and put a tiny pat of butter on top as well.
They can get dry and tough if you try to nuke them in the microwave. However, my Mom swears by microwaving hers in a damp paper towel. Just be sure not to over heat!
Leftovers go great with Idahoan Steakhouse Soups for lunch at work the next day. The whole office will be drooling!
Can You Make Them Ahead?
In my opinion, biscuits taste best the day they are made. However, let’s be real not everyone has time to come home from work and make biscuits. It’s my therapy and I love it, but its not for everyone! They can be made ahead. Store in an air tight container in the pantry or fridge for up to 3 days. You can also prepare the dough up to 24 hours in advance (store in the fridge), and cook right before serving.
Can You Freeze Them?
If you want to make them more than a few days in advance I’d suggest freezing them. To freeze unbaked biscuits cut the dough out and place onto a cookie sheet. Once frozen solid you can stack in an air tight container to bake according to the below directions adding 3-5 minutes to the baking time as needed.
You can also freeze prepared biscuits. I like to wrap them individually and place in a freezer baggie. These are perfect for pulling out when you need a fast side for your favorite variety of Idahoan Steakhouse Soups!
You can freeze both the dough or the prepared biscuits for up to 3 months.
Frequently Asked Questions
- Can I use dried Chives? Dried chives just won’t have the fresh flavor or vibrant color of dried. I’d suggest using fresh if at all possible. Fresh herbs are available at most grocery stores in the produce section.
- Why didn’t my biscuits rise? Be sure to use fresh baking soda and baking powder. Both only last for about a year in the pantry. Also, be sure you’re using ice cold buttermilk and chilled butter for the best results.
- What If I Don’t Have Buttermilk? I love using buttermilk for its tangy flavor. The acid also leads to nice tender biscuits. If you don’t have buttermilk you can make your own with 1 tablespoon of vinegar per cup of milk.
Cheddar Biscuits With Chives
- 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
- 1 ¼ Cups Finely Shredded Cheddar Cheese
- ¼ Cup Fresh Chives Diced
- Pre-heat oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl combine flour, baking powder, baking soda, sugar, and salt. Stir in cheese and chives.
- Cut in butter with a pastry cutter or 2 forks. Slowly stir in buttermilk. Dough is ready when it begins to pull away from the sides of the bowl. Do not over mix. You want the dough to be stiff.
- Flour a cutting board, and dump biscuit dough from bowl onto it. Knead the batter for several minutes.
- Work the dough into a square that is about 1 ½ in. thick. Use a round cookie cutter cut as many biscuits as you can.
- Place the biscuits on the sheet pan.
- Place in oven and bake until tops are golden brown and crisp, about 10 to 15 minutes.
- Sprinkle with more finely sliced fresh chives to garnish if desired.
Eager to try this pairing soon? Be sure to check out the store locator here to find Idahoan Steakhouse Soups at a grocery store near you.
Craving more? Idahoan Steakhouse Soups also come in other varieties like Cheddar Broccoli and Loaded Potato.