Broccoli Cheese Soup

Broccoli cheese soup is the ultimate bowl of comfort!

 
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

1. Saute onion, garlic and seasoned salt in butter until onion is translucent.
2. Add chicken stock and nutmeg and bring to a simmer.
3. Add broccoli and carrots and cook until tender.
4. Add cheese in small amounts, stirring constantly until incorporated.
5. 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

1. Saute onion, garlic and seasoned salt in butter on saute mode until onion is translucent.
2. 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)
3. Add cheese in small amounts, stirring constantly until incorporated. If soup is cooling too quickly, turn saute mode back on.
4. Pour in half & half and continue to stir until all ingredients are incorporated and soup is heated through. Do not boil.