Broccoli cheddar potato soup

Is there anything more hearty, cheesy and perfect than Broccoli Cheddar soup? You get all of the stick-to-your bones goodness from all the best comfort food and the sharp, broccoli cheddar potato soup flavor from the cheddar, while still getting a good dose of veggies.

In the early 1990’s Campbell’s Soup Company released its iconic cream of broccoli soup flavor. In an effort to get President HW Bush to like and eat broccoli, Campbell’s launched a nation wide recipe contest, encouraging home cooks to enter their recipes featuring Campbell’s new canned cream of broccoli soup. Feel free to add some extra broccoli in there to sneak in some extra veggies! For serving, we love to dip in some homemade garlic bread, but if you haven’t had enough broccoli and cheese we definitely recommend this broccoli cheesy bread. Why doesn’t my cheese melt in my soup?

There may be a few reasons for this. If your soup is scalding, then your cheese could end up breaking before it gets a chance to melt. Also, if you’re using a pre-shredded cheese chances are it’s coated in a powder that prevents moisture. The powder will in return prevent an even melt. So we highly recommend using the good stuff. You’re basically creating a roux here, but if you feel the soup isn’t as thick as you’d like then increase the butter to flour ratio. Another thing you could do is blend cooked potatoes into the initial steps.