Creamy Broccoli Cheddar Soup

• servings: 8 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

1 Tbsp butter

1 medium yellow onion, finely chopped

1/4 cup salted butter

1/4 cup all-purpose flour

2 cups chicken broth

2 cups half and half

12 oz fresh broccoli (I use a 12 oz bag of florets) (, roughly chopped)

2 carrots, peeled and chopped

1/2 tsp kosher salt

1/4 tsp paprika

1/4 tsp garlic powder

1/4 tsp dry mustard (can substitute with about 1/2 tsp regular mustard)

1/4 tsp black pepper

2 cups cheddar cheese

Directions

Press Saute and cook butter and onion until onions are soft.

Add additional butter and flour, then whisk.  Cook about 1 minute.

Add broccoli, carrots, salt, paprika, garlic powder, mustard powder, and black pepper to pot.  Pour in chicken broth.

Secure lid and move valve to the sealing position.  Set on Manual/Pressure cook on high for 8 minutes.

Let the pressure release naturally, then stir in half and half and cheese until cheese is melted.

Blend to desired texture and serve.

Notes

Season to taste

Nutrition

• Serving Size: 1 cup
• Calories: 600 kcal
• Total Fat: 47 g
• Saturated Fat: 29 g
• Cholesterol: 142 mg
• Sodium: 1298 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 22 g