Thank you Idahoan® Steakhouse® Soups for sponsoring this Creamy Potato Soup and Easy Cornbread Muffins post. Enjoy the flavorful, slow-cooked taste of restaurant-quality soup at home, in minutes.
I have a secret. I don’t make everything from scratch. And I’m not the least bit ashamed.
While yes, the majority of the meals we have are indeed made from scratch, I, like anyone with two small kiddos and a job, get busy and need a break. And when I do, I now look to Idahoan® Steakhouse® Soups for that much needed respite. Guys, I am OBSESSED with these soups. And I would never say that lightly, these are so delicious. All you need is a little bit of water, a big pot, and about five to seven minutes of your time, and dinner is ready to go. It’s that easy.
How to make Idahoan® Steakhouse® Soups
- Boil water in large pot
- Whisk in soup
- Simmer soup for five minutes
- Spoon into bowls
It’s criminal how easy it is.
And, fear not, because each soup is made with REAL Idaho® potatoes, tons of seasonings, and the perfect amount of rich cheese in every bite. So far, we’ve tried the Loaded Baked Potato and the classic Creamy Potato, and loved them both.
They are especially convenient when hosting a party because, I mean, do I need to even explain why?
Recently we got together with family the day before we headed out of town to Florida for the week, so you better believe I wasn’t spending all day in the kitchen getting food ready. No thanks.
Instead I just threw together a few of these Idahoan® Steakhouse® Soups, whipped up a batch of (killer) cornbread muffins, set out some spoons and bowls, and let everyone go to town. Even Teddy got down in the action. Although it’s hard to say which he enjoyed more — the soup or the cornbread…
The loaded potato soup really doesn’t need any additions since it already packs a cheesy punch, but the Creamy style would be perfect sprinkled with a little bit of shredded cheese, some chopped green onion, or (obviously) bacon.
I don’t if I’m out of the norm or what, but for some reason whenever I’m having soup, I feel the need to serve it with come sort of carb. Oftentimes, I’ll just pick up a few crusty rolls from my favorite bakery, or even throw one of those no knead breads together if I think about it in time. But what I really always want, is cornbread. To me, soup and cornbread just go hand in hand, and I love that it’s also one of the easiest “breads” to whip up.
Easy Cornbread Muffins
This recipe couldn’t be simpler:
- Whisk dry ingredients together.
- Whisk wet ingredients together.
- Add wet ingredients to dry ingredients.
- Spoon into greased, unlined muffin tins and bake
- Serve with Idahoan® Steakhouse® Soups
What I love about this particular recipe is that it has a more heavy hand of cornmeal to flour, so there’s a lot more texture in each bite. I also use a combination of white sugar and dark brown sugar, which to me, adds a little bit more depth of flavor that’s not cloyingly sweet.
Also, I like to skip the liners, so the edges get golden and crispy, similar to how they would in a cast-iron pan.
So for your next gathering…
- Grab your favorite Idahoan Steakhouse Soup
- Whip up a batch of Easy Cornbread Muffins
- Set out bowls, spoons, and plenty of napkins
- Assemble shredded cheese, green onion, bacon, or any other topping in bowls
- Invite all your friends over
Creamy Potato Soup and Easy Cornbread Muffins
- 1 cup cornmeal
- 3/4 cup all purpose flour
- 1/4 cup packed dark brown sugar
- 1/4 cup white sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp coarse kosher salt
- 5 tbsp butter, melted
- 2 large eggs
- 3/4 cup buttermilk
Preheat oven to 375 degrees. Liberally grease a muffin tin with non-stick cooking spray. We aren't using liners, so make sure to spray them well!
In a large bowl, add cornmeal, flour, sugars, baking powder, baking soda, and salt. Whisk until combined.
Add butter, eggs, and buttermilk to another small bowl or large measuring cup. Whisk to combine.
Add wet ingredients to dry ingredient. Use a spatula or wooden spoon to mix the ingredients together just until they're combined. Use an ice cream scoop to fill muffin tins about 3/4 full.
Bake muffins until golden brown and cooked through, about 12-13 minutes. A toothpick when inserted should come out with a few dry crumbs attached.