Crazy Easy Potato Soup & Simple Drop Biscuits

By Holly Sosa

Thank you Idahoan® Steakhouse® Soups for sponsoring this post. Treat your SOUP-er significant other to a delicious meal!

My husband and I spent this past Valentine’s Day apart. With our family embarking on our cross country move, it’s been a complicated season of life for us. Husband is already working up in Northern Michigan while the kiddos and I stay back here in Southern California packing our home up and tying loose ends. My love language is food and it’s how I best communicate my love for my family and friends, and with my home mostly in boxes, I just don’t have the resources to make meals like I’d want to. Thankfully, I’ve found some incredible meal solutions and one of my favorites are the Idahoan® Steakhouse® Soups. They’re rich, creamy, and taste like they were made from scratch and slow cooked in a restaurant, but take just five minutes over a stove! All I do is whip up some quick and easy drop biscuits and I’ve got a meal that tastes amazing!

To make the biscuits, I start by adding some flour, sugar, baking soda, baking powder, salt, pepper, and garlic powder to a large bowl. I whisk it all together until all the ingredients have incorporated.

I add in some cubed butter and dive in with my hands to mix it all together until it’s a crumbly texture.

Then I add in some shredded cheddar cheese and freshly chopped chives.

And then a full, almost overflowing, cup of buttermilk. I mix it all together until a sticky dough forms and then start scooping the dough out by quarter cup sized scoops and dropping them onto a greased baking sheet.

I pop the biscuits into the oven and while they bake, I get started on my super tasty Idahoan Steakhouse Soups by adding four cups of water to a saucepan. Once the water is boiling, I open my Idahoan Steakhouse Soup packet and pour it into the boiling water. I give it all a good stir and let it come back to a boil. Idahoan Steakhouse Soups are available in four super tasty varieties: Loaded Potato, Creamy Potato, Cheddar Broccoli and Cheddar Potato. For this particular meal, I made the Loaded Potato variety.

Once the soup is at a boil, I reduce the heat to a simmer and let it cook for about five minutes or so.

By the time my soup is ready, the biscuits are too, which is why I love this meal. It’s such a cinch to pull together last minute. The Idahoan Steakhouse Soups varieties are full of slow cooked flavor and take next to no time to make for a totally satisfying meal that feels like I spent hours creating.

I mean, is there any better way to enjoy soup than with a delicious crusty cheesy biscuit? I think not.

While my kitchen was in boxes this Valentine’s Day, Idahoan® Steakhouse® Soups allowed me to express my love through food. And it’s so simple to make, my husband is even able to enjoy it alongside me even though we’re far apart, allowing us to experience a tasty meal together.

Crazy Easy Potato Soup & Simple Drop Biscuits


  • 2 cups flour
  • 2 teaspoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup packed cheddar cheese, shredded
  • 3 tablespoons chives, chopped
  • 1 cup buttermilk


  1. Preheat oven to 425 degrees.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, pepper and garlic powder.
  3. Add butter and use hands to incorporate butter into flour by pinching cubes until mixture becomes crumbly.
  4. Add cheddar cheese and chives and toss.
  5. Add buttermilk and combine until sticky dough forms.
  6. Drop dough by quarter cup fulls onto prepared baking sheet.
  7. Bake in oven until just golden, about 12-15 minutes.
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Be sure to visit the Idahoan® Steakhouse® Soups website to learn more about the delicious meal option for your family.

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

The post Crazy Easy Potato Soup & Simple Drop Biscuits appeared first on Our Holly Days.


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