Broccoli Cheese Soup

Directions

Instant Pot Version

1Select browning/sauté to preheat the pressure cooker. Add the butter and onion and sauté until the onion is tender, about 3 minutes.

2Add the garlic and cook until the garlic is fragrant, about 30 seconds.

3Stir in the chicken stock, broccoli, carrots, salt, pepper, and red pepper flakes.

4Lock the lid in place, make sure the vent is set to seal, and select high pressure and 1 minute cook time.

5When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.

6In a small bowl whisk together the corn starch and cold water until smooth.

7Set the pressure cook to sauté/browning and slowly add the corn starch mixture to the pot. Stir constantly until the soup comes to a boil and thickens.

8Turn off the pressure cooker. Slowly stir in the cream or half-and-half.

9Add the cheese a handful at a time and stir until it melts.

10You can purée the soup, but this is optional.

11Adjust salt and pepper to taste and serve hot.

Stovetop Version

1In a stockpot, melt the butter and onion and sauté until the onion is tender, about 3 minutes.

2Stir in the chicken stock, broccoli, carrots, salt, pepper, and red pepper flakes.

3In a small bowl whisk together the corn starch and cold water until smooth. Then slowly add the corn starch mixture to the pot. Stir constantly until the soup comes to a boil and thickens.

4Slowly stir in the cream or half-and-half.

5Add the cheese a handful at a time and stir until it melts.

6You can purée the soup, but this is optional.

7Adjust salt and pepper to taste and serve hot.