Creamy Loaded Potato Soup from Idahoan®. Full of red and russet potatoes including the skins and paired along with a turkey grilled cheese sandwich. This is the perfect lunch for the day after Thanksgiving!
I can’t believe how quickly fall came. Once the clocks changed it’s like the temperature dropped 20 degrees!
Bring on the comfort foods, and the easiest and probably most popular will always be soup for me! Whether you make your own or buy it already made, there’s nothing like a giant bowl of steaming hot soup on a chilly day!
My favorite soups are always the chunky ones, they’re almost a meal in themselves. So when I tried Idahoan® Premium Steakhouse® Potato Soup I was happy to see chunks of real Idaho® red and russet potatoes including the skins. I never peel my potatoes for any recipe because there’s so much fiber in the skin. And another thing, if anyone knows how to produce potatoes, it’s Idahoan. Since 1837 they’ve been digging up potatoes, until 1942 when dehydration was invented to help feed the troops.
There’s four flavors available- Creamy, Loaded, Broccoli Cheddar and Three Cheese Chipotle- and each one of them will bring you that thick style steakhouse soup everyone loves, but without having to make a reservation or stand in line at your favorite restaurant. I made the Loaded Potato soup and paired it up with a ridiculously ultra cheesy turkey grilled cheese sandwich. It’s the classic combo that you’ll find in diners and steakhouses all over, soup and a sandwich and a perfect way to use up those leftovers from Thanksgiving.
It’s a total win-win situation.
This Loaded Potato Soup takes about five minutes from stove to bowl and all you need to do is add water. Could it be any simpler?
Even my kids can make this.
This post was sponsored by Idahoan. All thoughts and opinions are always my own.
Loaded Potato Soup with Turkey Grilled Cheese
- 1 package Idahoan Loaded Potato Soup
- 2 tbsp butter
- 2 slices rustic sourdough bread
- 4 slices cheddar cheese
- 4 slices roasted turkey same width as the bread
- 2 whole banana peppers sliced
- Prepare the soup using the instructions on the package. Keep warm
- Preheat the oven to 375 degrees.
- Build the sandwich by placing 2 slices of the cheese onto one slice of the bread followed by the turkey and then the remaining cheese.
- Top with the sliced banana peppers and place the second slice of bread on top.
- Melt the butter in a cast-iron skillet or oven safe pan.
- Place the sandwich into the pan and slowly toast over a low heat until the bread becomes a light golden color.
- Flip the sandwich over and place in the oven for about 5 minutes or until you see the cheese melted.
- Serve the soup in bowls and slice the sandwich in half. Serve at once.