Potato Broccoli Cheese Soup | Instant Pot
Homemade Broccoli Cheese Potato Soup In The Instant Pot
Whether it’s a winter day with a chill in the air, broccoli potato cheese soup is always on the list to make. And fresh veggies from the garden, make it even better. We use the Instant Pot and the soup comes together very quickly..
This recipe is versatile enough where you can make it with frozen or fresh broccoli. Whichever you have on hand, the pressure cooker will cook the veggies in the soup into perfection.
If you read anything on this post, don’t add milk into the Instant Pot before cooking or it will curdle the milk.
What Ingredients Are Needed to Make the Soup?
- broccoli (fresh or frozen broccoli) – can use broccoli florets
- carrot cubes (fresh or frozen or shredded carrots)
- cubed peeled potatoes (we used russet potatoes)
- celery
- butter (or olive oil)
- dried minced onion (can use fresh chopped onion)
- flour
- chicken broth (or vegetable stock)
- black pepper
- milk
- half and half
- cheddar cheese (medium or sharp cheddar cheese)
Can I Use Frozen Vegetables For Soup?
You can use frozen vegetables for this soup. Fresh broccoli also works, chop it in to 1-2 inch pieces. If you have frozen cut up carrots and potatoes, you could use these too.
What Can I Substitute For Chicken Broth?
If you don’t have chicken broth or chicken stock, you can use a bouillon cube or water seasoned with salt and pepper. If you don’t want to use chicken, you could also use a vegetable broth.
Is Broccoli Cheddar Potato Soup Chunky or Smooth?
This potato soup is a chunky recipe. Turn it into a creamy soup by using an immersion blender to cream the soup. You can puree the soup to your desired consistency right in the Pot.
Broccoli Potato Cheeese Soup
Ingredients
- 1/2 stick butter
- 1 tablespoon dry minced onion
- 1/4 cup flour
- 1 pound frozen broccoli chopped into bite size pieces
- 2 cups cubed potatoes
- 2 cups chicken broth
- 1 stalk celery finely chopped
- 1 cup carrots cut into cubes
- 1/2 teaspoon pepper to your taste
- 2 1/2 cups sharp cheddar
- 1 cup milk
- 1 cup half and half creamer
Instructions
- Turn on the Instant Pot on sauté mode.
- Add the butter and let melt with the minced onion.
- Add the flour and stir to mix flour and butter together for 2 minutes.
- Pour the broth into the pot and stir until their are no lumps. Use your favorite whisk.
- Add the broccoli, celery, potatoes, carrots and stir.
- Close the Instant Pot and set for 8 minutes on high pressure.
- Once complete, do natural release for 8 minutes and then quick release to remove pressure, remove the top.
- Add the pepper, cheese, milk and half and half.
- Stir to incorporate. Cheese should be melted and the soup should be medium heat. You can heat the soup on sauté if the soup is cold, but you do not want to curdle the milk.
- Serve soup.
Video
Notes
Soup Tips:
- For a very creamy soup, you can use heavy cream
- If you want a smooth soup, you can use an immersion blender to cream the soup, before adding the cheese and milk
- If you want your vegetables smaller, you could use a food processor
- Cooking time includes the estimated time you are waiting for the soup on natural release pressure
- Frozen veggies are fine to use for this recipe
- If you don’t have a pressure pot, you can use a Dutch oven, but it will need simmer until the veggies are softened.
Soup Tips:
- You can use corn starch in place of flour to make your roux.
- If you want extra cheese add it to your bowl versus all the soup.
- Use a sharp cheddar, it will add flavor to your soup.
- If you don’t want sharp cheddar, use a mild cheddar.
- If you want a smooth soup, use an immersion blender.
- Pre shredded cheese will help thicken your soup.
- Don’t want cheese, take it out and make broccoli potato soup!
- Serve with crusty bread.
- Serve in a bread bowl and eat the bowl too!
- Don’t forget to sprinkle cheddar cheese on top!
If you love soup, check out these soup recipes:
