Broccoli Potato Cheeese Soup
Need a quick and delicious soup? Whip up some Instant Pot potato broccoli cheese soup. With added veggies, it's a nutritious & flavorful.
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.