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Broccoli Cheese Soup (IP or Crockpot)

Source of Recipe

Kathy Hernandez


List of Ingredients

1/2 stick butter
1 whole onion, diced very small
2 or more cloves garlic, crushed
1/3 cup flour
8 cups chicken stock
1/2 cup shredded carrots, (optional)
1 tbsp. hot sauce, (optional)
4 (10 oz) bags frozen broccoli florets, or 5 heads fresh, finely chopped
2 cups whole milk
2 cups heavy cream
3-4 cups cheddar cheese, grated *Save some for garnish
16 oz. Velveeta cheese, cut into small cubes
1/2 tsp. ground nutmeg
Salt and pepper to taste
Garnish: shredded cheese, crisp bacon, toasted croutons


Recipe

INSTANT POT:

"Saute" onions in butter for 3-4 mins, then add garlic and cook 1 min. more.
Next sprinkle flour over top, stir and cook 1 min.
Slowly stir in stock and nutmeg.
Next add frozen broccoli and carrots.
Cover and set on "Manual" for 5 mins.
When done, use natural pressure release for 10 mins.

Next stir in milk and cream.
Heat on “Saute” for about 5 minutes. *Do not bring to boil.
Stir in cheese until melted, then add hot sauce.
Using a hand held immersion blender, blend some broccoli to desired consistency.
Add salt and pepper to taste.

Garnish with additional shredded cheese, crisp bacon, and/or toasted croutons

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CROCKPOT:

Sauté onions and add crockpot.
Add broth, milk, spices and hot sauce.
Stir in frozen broccoli.
Cook on LOW 7-9 hours, or HIGH 4-6.
Add cheeses and stir until melted and well blended.
Use a hand held immersion blender to blend some of the large broccoli florets.

Serve with your favorite rolls, or serve in a bread bowl.