InstantPot Broccoli Cheddar Soup
Now I know this one looks familiar! Who else used to go to Panera religiously like it was church? Is that place still a thing or have we moved on?
I know one thing…I’m not messing with that long drive through line when “we got food at home” looks like this!
InstantPot Broccoli Cheddar Soup is the perfect fall flavor for soup season! #LetsVibe
Ingredients
4 medium heads of broccoli, cut
3 carrots, shredded
6 yukon gold potatoes
1 block cream cheese
2 lbs sharp cheddar cheese, shredded
1/4 cup cornstarch
1/2 cup water
Sautée
1/2 stick butter
1/2 onion, diced
1 shallot, diced
1 rib celery, diced
4 cloves garlic, minced or pressed
Herbs
2 sprigs thyme
2 tablespoons chopped italian parsley
3 bay leaves
Seasoning Blend
1 tablespoons sea salt
2 teaspoon black pepper
1 tablespoons chicken bouillon
1 tablespoons granulated onion
2 teaspoon granulated garlic
1/4 teaspoon nutmeg
1/2 teaspoon celery salt
Soup Base
1/2 cup sauvignon blanc white wine
1 quart chicken stock
2 cups heavy cream
Garnish
fresh grated parmesan cheese
chopped or whole italian parsley
Vegan Substitutes
chicken stock > vegetable broth
heavy cream > coconut milk
butter > avocado oil
chicken bouillon > vegetable bouillon
cheese > vegan cheese
Instructions
Start by prepping each produce item according to descriptions in ingredient list (chop, dice, peel, shred, etc).
Next measure & combine seasoning blend ingredients & set aside
Melt 1/2 a stick of butter in your InstantPot set to sautée
Add already prepped sautée ingredients, saving pressed or minced garlic for last so it doesn’t burn & taste bitter
Sautée for 5-7 minutes until vegetables begin to lightly turn golden brown
Add your white wine continue to cook 5 minutes while stirring & scraping bits from bottom of the pan
Next come in with your already prepped fresh herbs & stir to combine
Then it’s your shredded carrots & cut up broccoli, stirring to combine
Now add your chicken stock
Followed by arranging your peeled potatoes in the pot
Add in already combined seasoning blend
Place cover on InstantPot & cook on high pressure 10 minutes
After 10 minutes release pressure & remove cover
Add in cream cheese & heavy cream then stir to combine
Next add your shredded cheddar cheese & stir to combine
Replace InstantPot cover & cook an additional 10 minutes on high pressure
After 10 minutes release pressure & remove cover
Remove cooked potatoes from InstantPot & mash in a mixing bowl
Return mashed potatoes to InstantPot & stir in to thicken soup
If more thickening is desired, mix cornstarch + water & slowly pour into soup while stirring until desired thickness is reached
Serve finished soup in bowls garnished with fresh shaved parmesan cheese, chopped parsley & enjoy!
