Snowflake topped Potato Soup

Thank you Idahoan® Steakhouse® Soups for sponsoring this post. Stay warm with this winter with a cozy bowl of soup!

Winter in California is unlike anywhere else.

It's typically sunny and warm but as soon as the temperature dips into the low 70's, 

we instantly whip out our scarves, sweaters and mittens to brave the frigid air!

We constantly talk about how "cold" it is 

and my friends on the East Coast laugh at how silly we are.

No matter what temperate it is, I think it's always a great idea to warm up 

with a comforting bowl of snowflake topped potato soup. 

Lately, I have been cozying up with the amazing  Idahoan® Steakhouse® Soups.

They have all the flavorful, slow-cooked taste of restaurant-quality soup 

and they are ready in just five minutes.

Each is filled with real, red potatoes and red potato skins

and deliver exceptional taste and texture with every spoonful.

The soups have so much flavor, it tastes like they've been cooking all day.

They are so great to have on hand for a quick but satisfying lunch or to have with dinner anytime.

On this 68 degree day, I garnished the Creamy Potato Soup with a cheesy snowflake.

As I watched it melt into the delicious soup, 

I imagined was in the middle of a snowstorm with each bite.

It is hearty, savory, soothing and so good.

I have never met a soup topper I didn't like, 

it just adds a touch of fun to the bowl.

My family loves it and 

 these snowflakes are so easy to make.

I used a dough cutter that also imprints a pattern,

 but a regular snowflake cookie cutter works great as well.

(available at most craft stores)

Place the cutter on a slice of very cold cheese and press down firmly but gently...

(I used provolone) 

and instantly there is a snowstorm!

It is the perfect novelty for our sunny winter weather...

or a real snow day!

Idahoan Steakhouse® Soups are available in four delicious flavor varieties: 

Loaded Potato, Creamy Potato, Cheddar Broccoli and Cheddar Potato.

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