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.
Servings 4 servings
- 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
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.
Calories: 398kcal | Carbohydrates: 15g | Protein: 18g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 100mg | Sodium: 865mg | Potassium: 573mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4205IU | Vitamin C: 91.8mg | Calcium: 479mg | Iron: 1.4mg