Broccoli Cheese Soup

This easy broccoli cheese soup is ready in no time and my whole family loves it. We like to serve it with crackers for a quick lunch and add a salad to make it a complete dinner.

Course Soup

Cuisine American

Prep Time 2

Cook Time 5

Total Time 15

Servings servings

Calories 398kcal

Author Karly Campbell

Ingredients

2 cups chicken broth
12 ounces broccoli florets
1/2 cup grated carrot
½ cup instant mashed potato flakes
2 cups grated cheddar
½ cup heavy cream
1 teaspoon hot pepper sauce
Salt and pepper to taste

Instructions

Add the chicken broth, broccoli, and carrot to an electric pressure cooker. Close the lid and set the vent to sealing.
Cook on high pressure for 4 minutes. Let pressure release for 5 minutes before carefully turning the valve to venting.
When all pressure has released, carefully open the lid of the pressure cooker. Use an immersion blender to puree the soup. Alternately, transfer the mixture to a blender and carefully puree.
Stir in the instant mashed potatoes until well combined.
Stir in the grated cheddar, cream, and hot sauce. Continue stirring until cheese has melted. Salt and pepper to taste.
Serve hot.

Video

Notes

This soup turns out quite thick and creamy as written and we love it. It's perfect for dipping hunks of crusty bread in the soup. If you'd like a thinner soup, stir in additional chicken broth or cream until it reaches the consistency you prefer.

For a vegetarian soup, use veggie broth in place of the chicken broth.

We buy pouches of instant mashed potatoes at any grocery store. The buttery flavor is perfect and adds a little more flavor to this soup.

Nutrition