3cupswhole milkwe use full fat oat milk for dairy free
5cupsbroccolichopped into bite size pieces
1 1/2cupsshredded cheddar cheesewe use follow your heart for dairy free
Instructions
In a dutch oven, melt the butter and saute the onions and carrots until soft. Add the garlic and cook for another minute, until fragrant.
Sprinkle the flour and seasonings into the pot and mix until the flour is absorbed.
Whisk in the milk and stir until the flour mixture is blended well, then stir in the broth.
Add the broccoli and cook for about 10-15 minutes on low heat, stirring as needed until the broccoli is tender.
Carefully blend half of the soup (it will be very hot, please use caution) and then return it to the instant pot.
Return the blended soup to the pot and add 1 1/2 cups of cheddar cheese. Stir until the cheese is melted.
Season to taste and serve as desired.
Notes
If you want to make this soup creamier you can add potatoes or increase the all-purpose flour to 1/2 cup and reduce the chicken broth and milk both by 1/2 cup, so 2 1/2 cups of each.