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There’s something about this time of year that makes me want to cook up batches of hearty soup. To pair with soup, I make my famous pull apart cheese bread for all the cold days and nights. Soup has always been my favorite comfort food because it’s so versatile. I love that it can easily feed a crowd after a long, cold day. Unfortunately, our busy schedule means that slow cooking hearty soups with all the stuff we love takes more time than we typically have on busy weeknights.
This is why I love Idahoan® Steakhouse® Soups for delicious and hearty soups that I can whip up in minutes. We’ve all heard of condensed soups where you add water to thin the soup out, but Idahoan Steakhouse Soups work just the opposite. You simply bring water to a boil on the stovetop, add all the contents of the Idahoan pouch and then whisk together and cook on low for 5 minutes to create a hearty and filling potato soup that is anything but watered down.
Idahoan Steakhouse Soups are available in a variety of delicious flavors. Choose from Loaded Potato, Creamy Potato, Cheddar Broccoli, and Cheddar Potato, each with flavorful seasonings and rich cheeses. All you have to do is add water and in no time you will have dinner ready. Who can resist a hearty and filling meal that truly tastes homemade in just minutes? Pair with a nice big salad or fresh baked bread for a complete meal that is on the table in minutes.
My famous pull-apart cheese bread recipe
Along with a hearty soap I serve up my famous quick and easy pull apart cheese bread. It goes well with just about any meal, but it especially shines with a soup entree. It’s great on the side, or you can dip it for the perfect mix of flavors.
Some people prefer a large Italian loaf, but I love a nice crunchy sourdough French loaf for my cheesy bread. To make it easier to serve, I pre-cut the loaf into individual sized pieces. This way, it’s easy to enjoy because everyone gets their own cheesy bread.
Ingredients for quick and easy cheesy pull-apart bread
1 long sourdough loaf, cut into individual pieces and then cubed on top
1 cup shredded cheese – choose at least one gooey cheese like Monterey Jack, mozzarella, or provolone, but you can also add cheddar or jack cheeses as well
1/4 cup butter, melted mixed with any seasonings you would like
- Once you have your loaf, you simply cut at a diagonal. Make sure to go only 3/4 of the way through the loaf so the slices are still attached at the bottom.
- Turn 90 degrees and slice the loaf again. You are making cubes in the top of the bread but still not slicing all the way through.
- Do not worry too much if the cubes fall out. Just place them back in the bread loaf – the cheese will hold it all together after baking!
- After cubing the bread, place on a large sheet of foil and then stuff the shredded cheese down into the loaf. Really stuff it on into the bread – there’s no way to overdo the cheese!
- After your bread is stuffed, pour melted butter with seasoning on top and seal tightly in the foil.
- Bake for 10 minutes at 425 degrees, then open foil and continue baking for 5 more minutes to crisp up the top of your loaf. Serve warm.
Pull-apart cheese bread recipe
Our famous quick and easy Cheesy Pull-Apart Bread goes well with just about any meal, but it especially shines with a soup entree. It’s great on the side, or you can dip it for the perfect mix of flavors.
Ingredients
- 1 long sourdough loaf, cut into individual pieces and then cubed on top
- 1 cup shredded cheese – choose at least one gooey cheese like Monterey Jack, mozzarella, or provolone, but you can also add cheddar or jack cheeses as well
- 1/4 cup butter, melted mixed with any seasonings you would like
Instructions
Once you have your loaf, you simply cut at a diagonal, only going 3/4 of the way through the bread, making sure not to cut all the way through the loaf so the slices stay attached .
Turn 90 degrees and slice the loaf again making cubes in the bread, but still not cutting all the way through the loaf.
Don't worry too much if the cubes fall out, just place them back in the bread loaf – the cheese will hold it all together after baking!
After cubing the bread, place on a large sheet of foil and then stuff the shredded cheese down into the loaf. Really stuff it on into the bread – there’s no way to overdo the cheese!
After your bread is stuffed, pour melted butter with seasoning on top and seal tightly in the foil.
Bake for 10 minutes at 425 degrees, then open foil and continue baking for 5 more minutes to crisp up the top of your loaf. Serve warm.
This looks so yummy and I will have to try out the recipe 🙂