Broccoli cheese soup is the ultimate bowl of comfort!
Ingredients
Instructions
STOVE TOP
INSTANT POT
Ingredients
- 1 cup finely chopped onions
- 1/2 tablespoon minced garlic
- 1 tablespoon butter
- 32 ounces chicken stock (4 cups)
- 12 ounces about 6 cups broccoli florets
- 1 cup matchstick (julienned) carrots
- 1/3 teaspoon ground nutmeg
- 1/2 teaspoon seasoned salt
- 6 cups shredded cheese mild cheddar, American, Velveeta or a mix of both
- 32 ounces half & half (4 cups)
Instructions
STOVE TOP
- Saute onion, garlic and seasoned salt in butter until onion is translucent.
- Add chicken stock and nutmeg and bring to a simmer.
- Add broccoli and carrots and cook until tender.
- Add cheese in small amounts, stirring constantly until incorporated.
- Pour in half & half and continue to stir on medium/low heat until all ingredients are incorporated and soup is heated through. Do not boil.
INSTANT POT
- Saute onion, garlic and seasoned salt in butter on saute mode until onion is translucent.
- Stir in chicken stock, nutmeg, broccoli, and carrots. Cover and cook on manual (high pressure) for 3 minutes. When time finishes, hit 'cancel' and do a very careful quick release. (Close valve if it starts to sputter)
- Add cheese in small amounts, stirring constantly until incorporated. If soup is cooling too quickly, turn saute mode back on.
- Pour in half & half and continue to stir until all ingredients are incorporated and soup is heated through. Do not boil.