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!